Tenders tie up at the processor’s docks, where a tube sucks salmon out of the hold and pumps them into a room-sized vat of slush ice, where they “rest” for six to eight hours to let their muscles ...

By Aimee Gabay The Chilean government has recently approved a new port project in Magallanes and the Chilean Antarctic Region, an area that recently attracted a lot of attention due to its enormous ...

The Canadian government is currently considering approving the entry of gene-edited pigs into the food system.

Wild or farmed? Fresh or frozen? Chefs and scientists share how to choose sustainable, high-quality salmon — plus why labels ...

Norway's iconic wild salmon is in dramatic decline, a victim of fish farming and climate change. The species' plummeting ...

Farmed Atlantic salmon has come a long way. Here’s how to buy it responsibly, according to scientists and chefs — plus how it ...

Waist-deep in a rain-swollen river, Christer Kristoffersen cast his line, landed it gently on the water, and caught ...

Seafood, like salmon, clams, and oysters, is rich in nutrients like protein, healthy fats, vitamins, and minerals. Nutrients ...

A vitamin deficiency linked to an enzyme found in anchovies that breaks down Vitamin B1, or thiamine, is threatening the ...

If you're planning to eat your Lake Huron catch, you need to know which species are the safest. Check out Michigan's Eat Safe ...

When Slater Mill opened in 1793, it signaled the eventual demise of river herring and other migratory fish in the Blackstone ...

Roger Jenkins has grown up eating and fishing salmon. Now, as a retiree, he refuses to fish this species of special concern. In this federal election, he’s looking for a political party that ...