These 6 frozen fish products often outshine the "fresh" counter. Flash-freezing locks in superior quality and flavor.

Until the late twentieth century, Japanese sushi chefs rarely served salmon raw. Counters favoured tuna, mackerel and sea ...

When it comes to shellfish, farm-raised oysters and mussels often surpass their wild-caught relatives in both cleanliness and sustainability. Bivalves like oysters, mussels, and clams actually improve ...

The term wagyu beef gets tossed around a lot, but it doesn't necessarily have to be beef. This type of salmon is considered ...

The entrepreneur's new Brasserie range was added to the shelves of 70 Waitrose stores today for shoppers willing to pay ...

Featuring three different types of nigiri — ebi (shrimp), salmon, and wild-caught tuna — this tray is guaranteed to wow any ...

You and your friends have been circling downtown, shopping for hours and now your stomach is starting to twist and grumble.

Undercurrent News editor in chief Tom Seaman joins the pod to share the latest update on radioactive shrimp, and reporter Barb Dean-Simmons recaps the Fisheries Council of Canada meeting ...

Simon Spichak finished his MSc at University College Cork, where he studied the interactions between the microbes in the gut and the brain. He became interested in science communication during his ...

The ecological, cultural, and economic importance of British Columbia’s wild salmon underscores the need for Fisheries and Oceans Canada, the federal department responsible for their health, to employ ...

Deep in the Seymour River valley – many kilometres beyond where the public is allowed to tread – a brief struggle ensues. Reece Fowler dips his net into a trailer-mounted tank absolutely aboil with ...

How can we save wild salmon from extinction, and at the same time ensure farmed salmon a life free from lice and other suffering? Research uncovers critical challenges related to management, fish ...