Fish Or No Fish: Reflections On ‘The Cove’ And Sustainable Fishing
We’re often told by nutritionists, doctors, and even our government to eat fish in order to stay healthy. We’re also told not to eat some fish because they are approaching extinction or are so full of...
View ArticleGulf Oil Spill Causes Sharp Spike In Oyster Prices
Got a hankering for oysters? Then you should expect to shell out more for them soon.
View ArticleMercury In Canned Tuna Still A Concern
For most people, the health concerns associated with consuming fish and shellfish with traces of mercury are a non-issue. However, this is an issue for unborn babies or young children, so the FDA and...
View ArticleHow Consumers Can Prevent Food Borne Illnesses
The most common pathogens that cause food borne illnesses, e. coli and salmonella, can be eliminated from food with a few simple steps.
View ArticleNew Study Cracks Open Infectious Bugs In Oysters
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.
View ArticleWarmer Oceans Could Boost The Toxins In Shellfish
A new study finds a link between warming waters and a dangerous neurotoxin that builds up in species like Dungeness crab, clams and mussels — and harms us if we eat them.
View Article3.6 Percent Of Americans Found To Have Food Allergies
A new study by researchers at Brigham and Women's Hospital finds that women and people of Asian descent are the most at risk and that shellfish is the most common allergen.
View ArticleSome Tuna Can Carry Up To 36 Times The Toxic Chemicals Of Others
When it comes to pollutant levels, researchers now say where your tuna was caught can make a huge difference. But tracking your yellowfin to the spot it was caught may be tricky.
View ArticleCan We Feed The World With Farmed Fish?
New research suggests there is space on the open ocean to farm essentially all the seafood humans can eat — and then some. But such volumes of fish and shellfish could not be grown without costs.
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