The science of sustainable seafood, explained
(by University of Washington scientists)
Recent happenings in sustainable seafood.
Be sure to check out our full explainers at Sustainable Seafood 101.
A new paper reports the most accurate statistics on seafood consumption in the U.S. The pandemic has changed things, however.
MSC’s decision to certify a bluefin tuna fishery has been controversial. We spoke to 3 of the world’s tuna experts about the science and controversy.
Donald Trump pledged money to Maine lobstermen impacted by his trade war with China. He also dismantled an MPA in an act of political showmanship. Why?
The 2020 Dungeness crab season was closed early, again due to fears of whale entanglements. New management actions could disincentivize further improvement.
The 2020 FAO state of world fisheries report includes an important new sustainability calculation. In this post, we highlight that and other data updates.
We spoke to Andy Wink, executive director of the BBRSDA about the uncertainties surrounding salmon fishing this summer. Things are optimistic.
We spoke to Norm Van Vactor, CEO of the Bristol Bay Economic Development Corporation, about whether or not there will be salmon fishing this summer.
New research says we have the policy blueprints to rebuild marine life by 2050. Decarbonization needs to happen quickly, though.
Fishermen and women are struggling due to the coronavirus pandemic. Eating sustainable seafood in-home is a good way to support them.
Replacing fish protein with plants isn’t great for the environment, yet plant-based seafood startups continue to market it as such.
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