The Last Cannery Standing

The British Columbia coastline once pulsed with action around salmon canneries. Today, guided by Indigenous leadership, only one cannery processing wild salmon remains.

Aug 14, 2018 | 2,100 words, about 11 minutes

The Fish That Gave Too Much

The Italian fish sauce—colatura—is made from anchovies and literally adds the Mediterranean into the famously healthy Mediterranean diet. So many good things, however, have a downside.

Jul 24, 2018 | 3,100 words, about 16 minutes

As Reefs Disappear, Some Fish Find Themselves Defenseless

The loss of coral reefs could disproportionately affect species that have evolved to rely on them for protection.

Jul 13, 2018 | 650 words, about 3 minutes

Greenland Sharks Undeterred by Shark-Repelling Hooks

To the shark’s detriment, its vacuum-like feeding technique allows it to bypass the repelling effect of magnetic fishing hooks.

Jul 12, 2018 | 550 words, about 2 minutes

The Deep-Sea Adventures of Lydia the Great White Shark

Tracking data shows a great white shark diving deep into the open ocean.

Jul 6, 2018 | 700 words, about 3 minutes

Genetically Modified Tomatoes Give Fish a Futuristic Hue

Researchers developed a tomato rich in pigment to give farmed fish a healthy pink glow.

Jul 3, 2018 | 800 words, about 4 minutes

The Consequences of China’s Booming Demand for Seafood

The country is putting restrictions on its domestic fishing fleet, but its distant water fleet has been growing to compensate.

Jun 28, 2018 | 1,000 words, about 5 minutes

Crossing the Line

In eastern Quebec, the Innu Takuaikan Uashat mak Mani-Utenam lost their ancestral salmon fishing grounds more than 100 years ago. Now they’re sparring with an elite private fishing lodge and the government to get them back.

Jun 22, 2018 | 1,300 words, about 7 minutes