Latest Oily fish Stories
The 141st annual meeting of the American Fisheries Society will take place in Seattle from Sept. 4-8, 2011.
Warming streams could spell the end of spring-run Chinook salmon in California by the end of the century.
AMBO Foods, makers of the Omega Cookie, will be teaming up with The Larsen Center in Sarasota FL to study how much omega 3 improves the focus and testing abilities of children.
"It's not that the salmon are biting less, there are less of them," explained Eva García Vázquez, lead author and Functional Biology researcher at the University of Oviedo (Spain).
A recent study suggests that parasites in fish, including threatened species of Oregon coho salmon, may have more profound impacts on fish health than has been assumed, and could be one of the key mechanisms by which habitat and land use changes cause salmon mortality.
PORTLAND, Ore., Aug. 9, 2011 /PRNewswire-USNewswire/ -- Over 1,000 American businesses have asked President Obama for decisive change in the government's failed policy to restore endangered wild salmon and steelhead in the Columbia and Snake Rivers.
WEST LAFAYETTE, Ind., Aug. 8, 2011 /PRNewswire-USNewswire/ -- A Purdue University scientist is urging federal officials to decide whether genetically engineered salmon would be allowed for U.S.
A Purdue University scientist is urging federal officials to decide whether genetically engineered salmon would be allowed for U.S. consumption and arguing that not doing so may set back scientific efforts to increase food production.
Fishing, conservation groups call for solutions table on salmon crisis PORTLAND, Ore., Aug. 2, 2011 /PRNewswire-USNewswire/ -- U.S.
The Brown Trout (Salmo trutta) is originally a European species of salmonid fish. It includes both purely freshwater populations, referred to Salmo trutta morpha fario and S. trutta morpha lacustris, and anadromous forms referred to as the sea trout, S. trutta morpha trutta. The latter migrates to the oceans for the majority of its life and returns to freshwater only to spawn. The specific handle trutta comes from the Latin trutta, meaning, literally, “trout”. The lacustrine morph of...
The South American pilchard, Sardinops sagax, is a sardine of the Family Clupeidae, the only member of the genus Sardinops, found in the indo-Pacific oceans. Their length is up to 15.75 in (40 cm). It has a number of other common names: Australian pilchard, Blue pilchard, Blue-bait, Californian pilchard, Chilean sardine, Japanese pilchard, Pacific sardine, and Southern African pilchard. The South American pilchard is a coastal species that forms large schools. Coloration is blue green on...
The Atlantic herring, Clupea harengus, is the one of the most abundant species of fish on the planet. They can be found on both sides of the Atlantic Ocean congregating together in large schools (or swarms). They can grow up to 17.72 in (45 cm) in length and weigh more than 1.1 lb (0.5 kg). They feed on copepods, krill and small fish, and their natural predators are seals, whales, cod and other larger fish. The Atlantic herring fishery has long been an important part of the economy of New...
The Wolf herrings are a family (Chirocentridae) of two marine species of ray-finned fish related to the herrings. Both species have elongated bodies and jaws with long sharp teeth that facilitate their ravenous appetites, mostly for other fish. Both species reach a length of 3.28 ft (1 m). They have silvery sides and bluish backs. They are commercially fished, and marketed fresh or frozen.
Australian salmon are medium-sized perciform marine fish of the small family Arripidae. Four species are recognized, all within the genus Arripis; they are found in the waters off southern Australia (including Tasmania) and New Zealand. Despite the common name, Australian salmon are not related to the salmon (family Salmonidae) of the Northern Hemisphere; the former were named so by early European settlers after their superficial resemblance to the salmoniform fishes. Relatively long-lived...
- The act of burning, scorching, or heating to dryness; the state or being thus heated or dried.
- In medicine, cauterization.
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