
Climate researchers color-code stages of ocean acidification to illustrate changes
To illustrate how ocean acidification has changed ocean pH, climate researchers developed an online tool and color-coded stripe system.
Editors James Wright and Lisa Jackson are in Saint John reporting from the Global Seafood Alliance's Responsible Seafood Summit.
To illustrate how ocean acidification has changed ocean pH, climate researchers developed an online tool and color-coded stripe system.
The Maine Aquaculture Association has published a report to help seaweed farmers start and grow sustainable businesses.
Maine Superior Court upholds Kingfish Maine's site permits in Jonesport, allowing the RAS producer to proceed with its construction plans.
A chemical that causes fish protein powder to smell can be removed by tailoring enzymes – promising for protein shakes and meal replacements.
New offshore aquaculture company Petros will soon farm northern red snapper off the coast of Aruba. They talk to the Advocate about their plans.
New research into the genetic diversity of Prymnesium parvum could help predict when harmful algal blooms will occur.
A collaborative initiative in Japan explores at how artificial intelligence could make sturgeon farming more predictable and caviar supplies steadier.
Sea & Flour is the first company to integrate seaweed into commercial baking with a patent approved process.
A group of researchers in Japan has discovered genes that may help the red swamp crayfish produce protective proteins and adapt to the cold.
Greece is embracing aquaculture tourism initiatives, leveraging sustainability and immersive experiences to enhance a thriving blue economy.
Francisco Murillo discusses how Tropo Farms is modernizing tilapia farming in sub-Saharan Africa and building the Volta Catch brand in Ghana.
Danish medical products company Coloplast will acquire Kerecis, a biologics wound-care company in Iceland using fish skins to heal wounds.
Oceans Balance in Maine secured an industrial kelp dryer from South Africa that has the capacity to process other local seaweed farming producers’ plants.
Artificial intelligence can "push the boundaries of aquaculture" to help meet global food demand, says a University of Queensland researcher.
A new tool from GDST is designed to help assess progress in implementing seafood traceability standards across the supply chain.