Latest Virginia Institute of Marine Science Stories
The water that surged into the intersection of New York City’s Canal and Hudson streets during Hurricane Sandy—to choose just one flood-ravaged locale—was ultimately driven ashore by forces swirling hundreds of miles out in the Atlantic.
Left to themselves, coastal wetlands can resist rapid levels of sea-level rise. But humans could be sabotaging some of their best defenses
Scientists at the Virginia Institute of Marine Science have completed a 10-year study, providing the first quantitative evidence on a bay-wide scale that the distribution and abundance of "demersal" fishes -- fish species that live and feed near the Bay bottom -- are being impacted by low-oxygen "dead zones."
Scientists have identified many benefits for restoring oyster reefs to Chesapeake Bay and other coastal ecosystems.
Tiny sea creatures no bigger than a thumbtack are being credited for playing a key role in helping provide healthy habitats for many kinds of seafood, according to a new study by the Virginia Institute of Marine Science and U.S. Geological Survey.
Professor Robert Diaz of the Virginia Institute of Marine Science is a co-editor of “Valuing the Ocean” a major new study by an international team of scientists and economists that attempts to measure the ocean’s monetary value and to tally the costs and savings associated with human decisions affecting ocean health.
New discoveries in “marine forensics” by researchers at the Virginia Institute of Marine Science will allow federal seafood agents to genetically test blue marlin to quickly and accurately determine their ocean of origin.
A global study by an international team including professor John Graves of the Virginia Institute of Marine Science has found that several species of tunas and billfishes are threatened and in need of further protection.
A new study by researchers at the Virginia Institute of Marine Science (VIMS) shows that jellyfish are more than a nuisance to bathers and boaters, drastically altering marine food webs by shunting food energy from fish toward bacteria.
A team of 21 researchers from 11 nations, including professor Robert "JJ" Orth of the Virginia Institute of Marine Science, has completed the first-ever study of the risk of extinction for individual seagrass species around the world.