Seafood

They founded California's first commercial abalone fisheries, but after a few short decades, they were forced out by institutional racism. Let's not repeat the same mistakes with current and future immigrants.

Due to increasing threats faced by seafood stocks, a few prominent scientists are advocating for the end of seafood consumption.

Founder Monica Jain sees an unsustainable industry that's ripe for technological disruption.

The Lacey Act, a 115-year-old law that seeks to protect threatened species, is still going strong.

Chris Quartuccio and his team must deal with ocean acidification—and plenty of naysayers—to try to ensure that Long Island remains an important point for oyster harvesting.

Toshio Katsukawa is working to get the Japanese to eat only fish whose populations aren’t endangered.

Consumers want more than fisheries can supply, and certification standards are falling.

Our columnist rides along on a halibut-tagging cruise in Alaska.

Consumers are increasingly getting to know their local fish—and fishermen—through companies that cut out the middleman.