Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

NMFS now manages commercial salmon catches in the inlet's federal waters, but the state will continue to manage harvests in ...

The ruling is a loss for fishermen who sought federal management of all Cook Inlet commercial salmon harvests because they ...

Well, the July 9 trade deadline set by US president Donald Trump has arrived … but pump the brakes! It's not exactly tariff time. Reporter Jacob Resneck checks in from Alaska, where he's been ...

A fter the State Board of Fisheries in March said that they didn’t have enough data to approve experimental beach seines for ...

Inland Fisheries Ireland(IFI) has today opened entries to the fourth lottery draw for anglers wishing to catch and keep ...

Discover New York's finest sushi spots, from traditional omakase to innovative fusion, offering unforgettable dining ...

The minister reiterated his commitment to working with industry to support the development of Ireland’s seafood sector ...

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

Imagine a world where just six out of every 100 newborns make it to their teenage years, the rest unable to survive ...

Place the garlic, pineapple juice, soy sauce, sugar and five spice in a shallow non-metallic dish and mix until well combined ...

Housed within two giant pods that overlook the natural swim pond, The Dome is as peaceful as the rest of this place.