A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.

That's according to a new study published Monday in the Proceedings of the National Academy of Sciences. Researchers found that ...

Out for dinner with a group of friends, Christina Dierkes, a science writer with Ohio Sea Grant in Columbus, was feeling adventurous. It took some steely courage to order the Caribbean Roll at Mr. Sushi's. Not so much for the tuna and avocado on the inside — that's a combination ...

For anyone paying attention, it's no secret there's a lot of weird stuff going on in the oceans right now. We've got a monster El Nino looming in the Pacific. Ocean acidification is prompting hand wringing among oyster lovers. Migrating fish populations have caused tensions between countries over ...

When you're trying to persuade investors to pour money into your new seafood startup, maybe don't use the term maggots.

That's the advice that Hoyt Peckham, president of SmartFish Inc., offered to one of his fellow competitors last week at the Fish 2.0 competition at Stanford University in ...

Would you be able to tell if the wild Alaskan sockeye salmon you ordered for dinner was swapped out for a less expensive piece of farm-raised salmon?

For the observant, the color difference between the two would likely be the first giveaway. (Sockeye has a deeper red-orange hue.) Or maybe ...

Nearly 100 pounds of gleaming, fresh-caught California yellowtail and white sea bass arrived at Chef Michael Cimarusti's Los Angeles-based restaurant Providence on Wednesday morning. But this wasn't just another ho-hum seafood delivery.

The pile of fish marks an important step toward a fundamentally different way that prominent chefs are ...

Order a rockfish at a restaurant in Maryland, and you'll likely get a striped bass. Place the same order in California, and you could end up with a vermilion rockfish, a Pacific Ocean perch or one of dozens of other fish species on your plate.

This jumble of names is ...

Twenty minutes before the San Diego Tuna Harbor Dockside Market was set to open, the line was 75 people deep and starting to curl past the pier. The crowd here last Saturday didn't come for the local sand dabs or trap-caught black cod. They were bargain hunters looking to score ...