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Seafood study finds plastic in 100 percent of samples
The researchers analysed five wild blue crabs samples, 10 oysters, 10 farmed tiger prawns, 10 wild squid and 10 wild sardines.
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Fish & Seafood
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Seafood made from the cells of fish should be labelled “cell-based,” study finds
A Rutgers study has examined potential names for seafood package labels made from the cells of fish which best meet both regulatory and consumer acceptance criteria.
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Supercharged shellfish could be the answer to vitamin deficiency
Cambridge scientists, working with seafood manufacturers, have developed a microencapsulation technology to supercharge shellfish and optimise nutrient content for human consumption.
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Individual dies from paralytic shellfish poisoning in Alaska
This is the first known paralytic shellfish poisoning (PSP) fatality in Alaska since 2010, and officials have warned that non-commercial harvesting of shellfish can be dangerous and should be avoided.
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Diversity in the Trade and Agriculture Commission
Chris Elliott points out some crucial gaps within the newly announced Trade and Agriculture Commission, including a lack of women, animal welfare champions and expertise in international trade.
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FDA issues resource tools for dairy and seafood sectors
The FDA has launched a series of search and clarification resource tools designed to make processes easier for the dairy and seafood sectors.
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Paper explores future scenarios for aquaculture in COVID-19 era
Of the scenarios the paper discussed, included are two approaches that illustrate what aquaculture might look like if nations refocus inward for food and nutrition security in the COVID-19 era.
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Researchers probe microalgae as viable alternative to fish
The study was recently published by MLU scientists and offers an initial indication of the environmental effects of producing microalgae for consumption in Germany.
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Fisheries Bill enters the House of Commons for scrutiny
The Fisheries Bill is designed to protect UK fish stocks and secure a sustainable food source for the future.
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Warning issued about increased levels of toxins in shellfish
Increased toxin levels have been detected in recent weeks during a routine nationwide shellfish monitoring programme along the South West and West coasts of Ireland.
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A schooling on marine biotoxins
The Head of the Food Safety and Quality Unit at the Food and Agricultural Organization of the United Nations (FAO) talks marine biotoxins with New Food's Editor, Bethan Grylls.
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Will women in seafood catch on?
Mecca Ibrahim, co-founder of Women In The Food Industry and member of the New Food advisory board, interviews six established women in the seafood industry, to hear their stories and learn how we can encourage more women to follow suit.
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Innovations in the quest for sustainable seafood
Jackie Bowen talks sustainable fishing and the innovations which could hold the answer to environmentally-friendly seafood.
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Sustainable fishery management key to ensuring food security, says FAO
A recent FAO report has highlighted sustainable aquaculture development and effective fisheries management as crucial to ensuring future food and nutritional security.
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Combining fish and vegetable production can be profitable, research shows
The research has suggested that efficient use of aquaponics - a system that combines conventional aquaculture with hydroponics - can be both economically and environmentally profitable.