After oysters are consumed, there are countless uses for their sturdy shells — including shoreline reparation. Why is it so hard for restaurants keep them out of the trash?

We Need More Oyster Shells

The caviar renaissance is well underway. But what will it take to make sturgeon farming sustainable?

Caviar’s Shifting Tides

Shrimp mislabeling is rampant in Gulf State restaurants, according to a new study. Shrimpers and consumers are paying the price.

The Shrimp Detectives

A new aquaculture model using iron sulfide shows high promise in sinking CO₂. Some fear the environmental and health impacts.

Can Fish Farms Sequester Carbon Permanently?

One of the most antiquated industries is about to get a modern upgrade. 

Bringing Oyster Farming Into the 21st Century

Louisiana crawfish farmers took a massive loss from drought this year. As climate change continues to disrupt the industry, will they be able to adapt?

Crawfish in Crisis

Many stakeholders see California as kelp farming’s next frontier, but they say the permitting process is slow, expensive, and confusing. 

The Seaweed Industry Is Booming. Why Is it so Hard to Start a Farm in California? 

As Maine’s waters grow too warm for the state’s iconic shellfish, oyster farms are offering an alternative income for lobstermen.

Trading Lobsters for Oysters

As the Great Salt Lake shrivels amid a historic drought, fish farmers around the globe face an impending baby food shortage of their own.

All “Aquaculture” Posts