The organic food market is exploding and many fish farmers and retailers want in. But some in the organic industry say “not so fast.”
2015 is kicking off with big news globally for food.
Starting an aquaponics operation requires a large investment in equipment – fish tanks, greenhouses, climate-control equipment and the like.
The challenges of serving fresh seafood in an Indiana restaurant, with Chef Jeff Finch. Broccoli, Tuscan style. Btwon Food Swappers trade homemade goodies.
Finch's Brasserie takes pride in supporting local farms, but in order to serve the freshest seafood possible, they have to fly it in from the coasts.
Even if you can't get your hands on oysters fresh from the ocean, this soup from Pearl Lagoon will be a tasty dish to warm you during the cold months.
The Marine Stewardship Council is one of the largest and most trusted certification bodies in sustainable seafood.
Once a small and locally-focused struggle, the fight for GMO regulation is going national.
According to a new study by Oceana, nearly one-third of fish sold in the United States is mislabeled.
The new cookbook celebrates the creative cuisine that came from lighthouses across the country. It offers so much more than seafood.
Conditions at the Moon Fishery failed to meet minimum standards for legal export into the USA, says Department of Health.
Whole Foods announced it would no longer stock unsustainable seafood this week, including octopus and Atlantic halibut. But what is considered "sustainable?"
Eric Ripert talks about how to be a successful restauranteur, what goes into creating new dishes, and his suggestions for preparing parsnips and eggplant.
Bad news for fans of raw oysters in the UK -- three-quarters of oysters were found to contain norovirus, a potentially nasty vomit-inducing bug.
New certification for fish farms may help consumers make more sustainable choices when buying seafood.
Negative public perception and a predicted decline in Gulf wildlife's reproductivity do not bode well for the American seafood industry.
One backyard pond in Martin County, Indiana has been providing freshwater shrimp to Midwestern seafood lovers for seven years.
One company's answer to crowded salmon farms and overfishing problems is to supplement the U.S. salmon supply by engineering a species of salmon.
This summer salad with citrus, dates and (edible) nasturtium flowers is delicious and beautiful too!
Government officials, the seafood industry and food safety experts urge consumers to not fear contaminated seafood in the wake of the recent gulf oil spill.