Emma Desrochers

1 week ago | seafoodsource.com | Emma Desrochers

As the fishmeal and fish oil industries continue to expand in tandem with the growth of aquaculture, pressure on wild-caught stocks that comprise the main ingredients of feed has intensified. In an attempt to find ways to ease that pressure, researchers at the University of California Santa Cruz recently conducted a two-month study to determine whether changing the main ingredient in fishmeal affected fish growth.

2 months ago | seafoodsource.com | Emma Desrochers

Southeast Asian fishing vessels facing declining profits are seeking alternative revenue sources, including through the illegal transportation of wildlife products, according to a new study. The study, titled “Webs of exploitation and opportunism: Tiger trafficking and crime convergence between Malaysia and Vietnam”  was jointly produced by wild cat nonprofit Panthera, Kuala Lumpur, Malaysia-based Sunway University, and the Zoological Society of London (ZSL).

2 months ago | seafoodsource.com | Emma Desrochers

Maine oyster-farming firms North Haven Oyster Company and Deer Isle Oyster Company are pioneering a plastic-free approach to oyster farming by testing alternative gear, and have successfully made it through their first season without using plastic. In Maine, oysters are generally farmed from spring through fall, though there are some operations that operate year-round in areas that don’t typically freeze.

Feb 11, 2025 | savingseafood.org | Emma Desrochers |Seafood Source

February 11, 2025 — A recent article submitted to the Western Pacific Regional Fishery Management Council provided scientific backing to help dispel fears surrounding mercury levels in tuna. In a guest article submitted to the management council, John Kaneko, a seafood safety specialist based in Honolulu, Hawaii, highlighted where the origins of mercury fears surrounding tuna first emerged.

Feb 11, 2025 | seafoodsource.com | Emma Desrochers

A recent article submitted to the Western Pacific Regional Fishery Management Council provided scientific backing to help dispel fears surrounding mercury levels in tuna. In aguest article submitted to the management council, John Kaneko, a seafood safety specialist based in Honolulu, Hawaii, highlighted where the origins of mercury fears surrounding tuna first emerged.