Coastal Restoration

My job is to write about the wonders and challenges of our coast and oceans, but I’ll admit: Before this story, I had no idea what an abalone looked like.

Argentina’s squid fishing season doesn’t officially start until Jan. 1 but Chinese vessels are already amassing in international waters to fish for the cephalopod, and more are on their way

There are likely many interconnected reasons for declining birth rates. But two key factors are nutrition and stress.

The Hague court's finding that China caused 'devastating' harm to marine ecosystems could shift the political dynamics, some analysts say.

In coral reef ecosystems, fish typically constitute a substantial portion of living biomass and thus represent an important reservoir of…

Ray Hilborn has a reputation for challenging studies showing declines in fish populations. But Greenpeace says its public records request has revealed a failure to disclose industry funding on papers.

It's the holy grail of commercial fishing: catch just the right amount of just the right size of just the right species, without damage to the physical

Secret meetings, whispered threats -- the price-fixing case against tuna companies sounds like a mafia story.

Already devastated by drought, California's salmon industry fears being wiped out by Trump's environmental rollbacks.

You may also like: Parts of four Rafael boats, 34 permits to be seized as judge spares scallop vessels Permit banking threat helped drive Canastra Rafael deal   Scallop auction owners reach $93m agreement for Codfather fleet Council to NOAA: […]

You may also like: DNA tests confirm southern bluefin tuna on menu in mainland China Japanese seafood distributor Kyokuyo to sell its farmed bluefin US refuses to list Pacific bluefin as endangered

The places that purvey them are painted in bright colors, like fro-yo shops, and offer a customizable assembly-line ordering experience, like Chipotle. In the Bay Area, typical options include brown rice, white rice and kale salad — or, if you’re at the shiny new Pokeatery in San Mateo, crunchy kelp noodles. [...] you choose two, three or more types of protein — ahi, yellowtail, salmon, shrimp, imitation crab, spicy tuna and octopus are the most common, though you can occasionally find scallops, tofu and chicken. The fish is mixed in a sauce, traditionally a salty-sweet shoyu, but shops offer everything from spicy mayo to citrusy ponzu. Most have edamame, mango, avocado, roasted garlic, green onions, jalapeño and masago; some have radish sprouts, like the new I’a Poke on Church Street, or crunchy bits like lotus chips and macadamia nuts, as promised at the soon-to-open Pokeworks in Mountain View. I try to be careful with my seafood sourcing, avoiding sushi places that sell bluefin and other raw fish unless I know the provenance. Poki Time at least lists the fish’s country of origin, but there’s little information about the fishing methods — and other shops, like Colma’s Poke Bowl, could only tell me that their fish was “fresh.” When it comes to sourcing, specificity is key, says Crystal Sanders of Fish Revolution, a Bay Area company that works to educate business owners and customers on responsible seafood choices. In particular, it’s important to know the specific fish species, because some are more endangered than others — if tuna, is it ahi, bluefin or the more sustainable albacore? Some fish, like ahi or octopus, may not be terrible to eat in themselves, but the methods used to catch them, especially outside the U.S., can dredge up other fish, sea birds, sharks and sea turtles. The Whole Beast started offering poke at its expanded seafood counter at the Hall in November, and sustainable fish pop-up Hook Fish Co. is searching for a brick-and-mortar space where it will sell its poke along with seafood and other products.