Tiny particles of plastic from cosmetics and industry affect oyster reproduction and threaten marine life.
Nearly half of the edible seafood supply in the United States is wasted each year. Continue reading →
Ocean acidification has risen by a quarter since pre-industrial times as a result of rising carbon emissions, casting a shadow over the seas as a future source of food.
Biologists have concluded that climate change may be shrinking economically important fish species in the North Atlantic. Continue reading →
Increased amounts of toxic mercury may enter people's seafood as the oceans warm. Biologists observed higher accumulation of mercury in a fish at the bottom of the food chain as temperatures increased. Continue reading →
Seismic testing for oil and gas could be affecting shellfish populations by damaging their larvae. Continue reading →
Sea turtles were the second most common catch on Costa Rican fishermen's longlines during the past decade. Sharks also suffered on the hooks. Continue reading →
The abundance of fishes on restaurant menus provide clues to the quantities of fish species in the ocean. Continue reading →
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