Seafood

Anchoveta are processed at a fish meal factory in Lima, Peru in 2009. Peru and Chile have the world's largest anchoveta fishery, making them the world's largest producers of fish for fishmeal.

90 Percent Of Fish We Use for Fishmeal Could Be Used To Feed Humans Instead

6:14pm February 13, 2017

by Clare Leschin-Hoar

Currently, one-fourth of all fish caught globally goes to produce fishmeal and fish oil for farmed seafood, pigs and chickens. A lot of it is "food grade" and could be feeding the world's hungry.

Synthetic fibers from fleece jackets could be ending up in rivers, fields and our diet.

Are We Eating Our Fleece Jackets? Microfibers Are Migrating Into Field And Food

8:13pm February 06, 2017

by Jessica Boddy

Fleece jackets and pullovers have transformed our experience of the outdoors. But the little, tiny synthetic fibers that fleece is made of could also be ending up in our diets.

Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.

Health & Safety

FDA Issues New Seafood Advice For Moms-To-Be. Not Everyone Is Thrilled

9:06pm January 19, 2017

by Clare Leschin-Hoar

Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.

A vaquita caught as by-catch in Baja California, Mexico. Accidental entanglement in fishing gear is one of the biggest threat to this species, which is down to only 60 animals.

Fishing Rule Aims To Do For All Marine Mammals What It Did For The Dolphin

5:43pm January 05, 2017

by Alan Yu

Foreign fisheries exporting seafood to the U.S. will now have to meet the same standards for protecting whales, dolphins, and other marine mammals as American fisheries do.

The cover of The Sea Forager's Guide to the Northern California Coast.

Fishing And Foraging: How To Catch Your Seafood, Ethically

3:05pm August 15, 2016

by Alastair Bland

Fisherman Kirk Lombard's new book teaches people to fish and forage along the northern California coast, while urging them to harvest in moderation, follow regulations and respect sea creatures.

Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. Chefs and ocean advocates have been promoting the environmental and health benefits of eating small fish like this. But the case of the San Francisc

Herring Headache: The Big Obstacles To Eating Small Fish In California

7:00am February 29, 2016

by Alastair Bland

Chefs and environmentalists have been promoting the benefits of eating fish lower down the food chain. But San Francisco's herring fishery shows some of the challenges to spreading that message.

Chef Michael Cimarusti, of Los Angeles' Providence restaurant, is pioneering the West Coast incarnation of Dock to Dish, a program that hooks up local fishermen directly with chefs.

LA's Top Restaurant Charts New Waters In Sustainable Seafood

3:47pm December 01, 2015

Providence is widely considered the finest restaurant in Los Angeles. Its award-winning chef, Michael Cimarusti, is piloting Dock to Dish, a program that hooks chefs up directly with local fishermen.

Queue Listen Now

A traditional fisherman in La Paz, Mexico, who works with SmartFish brings sustainable seafood to market. SmartFish was one of the competitors in last week's Fish 2.0 competition.

Entrepreneurs Pitch Sustainable Seafood Ideas; Investors Take The Bait

5:42pm November 17, 2015

by Clare Leschin-Hoar

At Fish 2.0, entrepreneurs get the chance to sell their ideas for modernizing the industry to a roomful of investors and venture capitalists. It's kind of like TV's Shark Tank — for the fish world.

When salmon was out of season, diners in restaurants were likely to get a species other than what they ordered 67 percent of the time, a new survey finds.

That Salmon On The Menu Might Be A Fraud — Especially In Winter

6:04pm October 28, 2015

by Clare Leschin-Hoar

Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants out of season, a survey says. Much of the deception involved farmed salmon passed off as more expensive wild.

Keith and Tiffani Andrews fish for ridgeback shrimp on the fishing vessel Alamo.

From Dock To Dish: A New Model Connects Chefs To Local Fishermen

7:15pm September 02, 2015

by Clare Leschin-Hoar

Prominent chefs are signing up for restaurant-supported fisheries: They commit to buying fresh-caught seafood, whatever the species, from local small fishermen. A pilot program launched in California.