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sustainable fisheries

A new study finds that tuna harvests, including of some species considered "vulnerable," have increased by an astonishing 1,000% in the last 60 years — a rate that some scientists warn is unsustainable. NiCK/Getty Images hide caption

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NiCK/Getty Images

A Somali fisherman carries a fish to the market near the port in Mogadishu. One of the U.N. Sustainable Development Goals calls for the world to "conserve and sustainably use the oceans, seas and marine resources for sustainable development." Mohamed Abdiwahab/AFP/Getty Images hide caption

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Mohamed Abdiwahab/AFP/Getty Images

Staff at Hubbs-SeaWorld Research Institute sluice juvenile white seabass into a cage at Santa Catalina Island, in Southern California, where they grow before being released into the ocean. Thirty-five years ago, the state launched the program to bolster waning white seabass numbers. Now the first scientific assessment of the program finds it had a stunningly low success rate. Mike Shane/Hubbs-SeaWorld Research Institute hide caption

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Mike Shane/Hubbs-SeaWorld Research Institute

A waitress serving shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province. Environmental and animal rights groups have campaigned for decades against consumption of shark fin, arguing that demand for the delicacy has decimated the world's shark population and that the methods used to obtain it are inhumane. Johannes Eisele/AFP/Getty Images hide caption

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Johannes Eisele/AFP/Getty Images

Tuna are arranged prior to the first auction of the year at Tsukiji Fish Market in Tokyo, Japan. The new agreement to protect Pacific bluefin tuna is aimed at putting the species on a path to recovery by setting sliding catch limits. The Asahi Shimbun/Getty Images hide caption

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The Asahi Shimbun/Getty Images

In "The Fish on My Plate," author and fisherman Paul Greenberg sets out to answer the question "what fish should I eat that's good for me and good for the planet?" As part of his quest to investigate the health of the ocean — and his own — Greenberg spent a year eating seafood at breakfast, lunch and dinner. Courtesy of FRONTLINE hide caption

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Courtesy of FRONTLINE