According to a new study by Oceana, nearly one-third of fish sold in the United States is mislabeled.
Genetically engineered salmon could be approved for human consumption in 2013.
Feel wasteful when you throw away the heads, skins and bones after a tasty trout dinner? Maria Finn has strategies for using every part of the fish.
Ahead of New Year's, sommelier Brad Dunn talks about champagne, and Chef Daniel Orr prepares lucky dishes with greens, corned beef and black eyed peas.
Capers, scallions and lime slices give these tilapia tacos a unique flavor.
Many different cultures mean many different foods come to the table during the holidays.
A recent investigation in Boston discovered nearly half of the fish sampled was mislabeled -- often much cheaper, less quality fish.
AquaBounty has received federal funding to genetically modify its salmon a move which has environmentalists up in arms.
Consumption of a delicacy may be draining the Atlantic Ocean of a notorious predator.
If you’re a fan of Thai and southeast Asian food, you know that fish sauce is a key ingredient to many dishes.
New certification for fish farms may help consumers make more sustainable choices when buying seafood.
Looking for some new dishes to spice up your holiday meal? Try this collard greens dish from Brazil and a clever way to present steamed catfish.
For children and pregnant women, canned tuna still presents a risk, as Consumer Reports found measurable levels of mercury in 42 samples.
After a decade of research and genetic modification by AquaBounty, the GE fish mature to adulthood more swiftly than non-GE relatives.
The federal government officially declared the Gulf of Mexico a fisheries disaster Tuesday evening, closing all fisheries in the area.
Earth Eats' Yvonne Maffei reflects on Academy Award-winning documentary 'The Cove' and how to respond to the ethically fraught issues around sustainable fishing
If you’re an eco-conscious seafood fan, you are probably aware of the complex sustainability issues around buying fish and other seafood.
Garden burgers are a great way to use up lonely veggies in the crisper. Add all types of stuff to these from corn kernels to sautéed zucchini or eggplant.