Climate change is now on the menu at seafood restaurants
William W. L. Cheung, University of British Columbia Restaurant menus across the West Coast of Canada will soon see an influx of squid and sardine ...
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William W. L. Cheung, University of British Columbia Restaurant menus across the West Coast of Canada will soon see an influx of squid and sardine ...
Read moreby University of Copenhagen New research suggests that a tapeworm often found in the gut microbiome of Atlantic Salmon, commonly used for aquaculture, serves as ...
Read moreby NOAAToday, NOAA released the 2021 Status of Stocks report, highlighting the efforts to rebuild and recover U.S. fisheries by providing a snapshot of the ...
Read moreby University of Cambridge Researchers have used a widespread species of blue-green algae to power a microprocessor continuously for a year – and counting – ...
Read moreBlue foods—fish, invertebrates, algae, and aquatic plants captured or cultured in freshwater and marine ecosystems—play a central role in food and nutrition security for billions ...
Read moreby Anne-May Johansen, Nofima It can cost between NOK 40 and 43 per kilogram of round weight to farm a cod until it is ready ...
Read moreby University of Louisiana at Lafayette The University of Louisiana at Lafayette is steering a $14 million, three-year research initiative to develop oyster broodstock capable ...
Read moreby Suzanne Lazaroo, University of Canberra A newly-published study led by the University of Canberra has helped pave the way for better ocean management in ...
Read moreby The Sustainable Trade Initiative Aquaculture production and the transformation of fish farming into efficient businesses can spur economic prosperity. In Kenya specifically, building a ...
Read moreCanada – Preparations are ramping up for the WAS North America & Aquaculture Canada 2022 conference and trade show – the first joint World Aquaculture ...
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