Since the horse meat saga began in 2012, some of us have decided to eat more fish and seafood - after all, we have been told they are better for our health. Well, that may not be quite true today. While EU law allows consumers ...
As the United Nations Oceans Conference convenes in New York, a new paper calls on marine scientists to focus on social issues such as human rights violations in the seafood industry.
Peering into the microscope, Alan Barton thought the baby oysters looked normal, except for one thing: They were dead.
In new research published in a special issue of the journal Environmental Research and in "Sources to Seafood: Mercury Pollution in the Marine Environment"— a companion report by the Dartmouth-led Coastal and Marine Mercury ...
Waste from salmon production is currently being discharged into Norwegian coastal waters. Researchers say this is a resource – worth NOK 6 billion each year – that should be exploited for new biological production.
A new study has led researchers to call for a review of seafood 'eco-labels', which currently exclude consideration of the substantial carbon footprint left by the seafood industry.
(Phys.org) —Oregon State University has improved an old method of making oysters safer to eat so that more bacteria are removed without sacrificing taste and texture.
Scientists are investigating how shell waste from crustaceans could be turned into polymer precursors as a substitute to petroleum-derived solutions.
Food giants McDonald's and Tesco have signed a "historic" agreement to not expand cod fishing into untouched parts of the Arctic, where the ice melt has sparked fears of a rush on unexploited areas, Greenpeace said Wednesday.
When you buy what looks to be a nice piece of certified sustainable fish at the supermarket, you'd like to think that's exactly what you're getting. Unfortunately, things aren't always what they seem, according to researchers ...