Meat from quickly killed fish stays fresher far longer than meat from fish that die of asphyxiation

Evolution is usually thought of as occurring over long time periods, but it also can happen quickly. Consider a tiny fish whose transformation after the 1964 Alaskan earthquake was uncovered by University of Oregon scientists and their University of Alaska collaborators.

Fish populations aren't replenishing themselves like they used to. Researchers say there's not enough food for young fish, and it's directly linked to changing temperatures.

Jason Ching has spent years studying and photographing the world of sockeye salmon, and in a new short film, we see the fish like we never have before.

Salah Baazizi has taken roughly 500,000 bird photographs, many of them showing birds attacking prey. However grisly, the spectacle always fascinates him.

Field books capture essential information for ecological history but are often difficult to track down in scientific collections.

The Columbia Basin Fish Accords have funded $1 billion worth of habitat restoration projects, but can they replace free-flowing rivers? By Ben Goldfarb. (December 2014)

Electric eels can wield their zapping power in subtle and surprising ways. A new study finds that when dealing with struggling or hard-to-subdue prey, these eels bend their bodies into a horseshoe-like shape to more than double the voltage they deliver to their almost-meal. By Amina Khan.

The 6cm long goby is an ‘average swimmer’ but can travel hundreds of kilometres through Australia’s red centre in just a trickle of water

Fish numbers are rapidly dwindling globally, and fishery subsidies are one of the key drivers behind this decline.

A smaller population of Michigan's premier game fish may be necessary, as invasive mussels change the lake environment.

Each year American consumers buy and then never eat 1.3 billion pounds of fish and shellfish, according to a new study. Fishermen, retailers and processors waste a lot of fish, too.

Like shrimp and tuna, salmon is very popular with Americans. Diners love it even as sushi. But in sushi's birthplace, Japan, raw salmon wasn't always on the menu. Jess Jiang of our Planet Money podcast has the story of salmon sushi's rocky start. Shimao Ishikawa has been a sushi chef for over 40 years. He works at a sushi restaurant in Manhattan called Jewel Bako. Ishikawa's served and eaten all the hard-core things, like sea urchin, poisonous blowfish.

Have you ever wondered what the fish see? Find out how lure color changes underwater for better fishing results from fishing expert Steve Starling.

Using divers to monitor whether life is returning to the 100 or so marine protected areas is pricey. Now, advances in DNA sequencing mean scientists just need a seawater sample to do a marine census.

A statistical analysis of the Conservative government's changes to environmental laws and procedures suggests Ottawa has "all but abandoned" attempts to protect Canada's lakes and rivers.

The aquaculture project would be the same size as New York's Central Park and produce 11 million pounds of yellowtail and sea bass each year. But some people see it as an aquatic "factory farm."

Despite government efforts to expand the population, only perhaps 200 or fewer wild-born pallid sturgeons are thought to inhabit one of its last strongholds — the Montana stretches of the Missouri and Yellowstone Rivers. And now, paradoxically, a federal agency, the Army Corps of Engineers, is pursuing a project that threatens this population, perhaps the most genetically robust of the groups still surviving in the Missouri and Mississippi Rivers.