Fish News and Research

Latest Fish News and Research

New handheld MasSpec Pen can identify meat and fish fraud within seconds

Meat and fish fraud are worldwide issues that cost consumers billions of dollars annually.

1 Apr 2021

New study could help develop cultured meat using decellularized spinach leaves

A research team has used spinach—a cost-effective and eco-friendly scaffold—as an edible platform to grow meat cells.

1 Apr 2021

Human food scraps could be repurposed to secure future fish

Human food scraps could be used to create high-quality food for farmed fish, leading to a more sustainable global fish economy, according to a team of researchers at The University of Western Australia.

From The University of Western Australia 1 Apr 2021

AI-based software for automatic tracking of cells in microscope videos

In modern basic life science research as well as in drug discovery, recording and analyzing the images of cells over time using 3D microscopy has become extremely important.

31 Mar 2021

Fish oil provides health benefits based on the genetic makeup

Fish oil supplements are a billion-dollar industry built on a foundation of purported, but not proven, health benefits. Now, new research from a team led by a University of Georgia scientist indicates that taking fish oil only provides health benefits if you have the right genetic makeup.

From University of Georgia 26 Mar 2021

New highly sensitive RNA detection method advances in situ transcriptomics

Human cells typically transcribe half of their roughly 20,000 genes into RNA molecules at any given time. Just like with proteins, the function of those RNA species not only relies on their abundance but also their precise localization within the 3D space of each cell.

18 Mar 2021

Strict ocean protection may help solve food, climate and biodiversity crises

A new study published in the prestigious peer-reviewed scientific journal Nature today offers a combined solution to several of humanity's most pressing challenges.

18 Mar 2021

Managing invasive species is a better use of time, conservation resources than eliminating them

U of A biologist leads a new study on “functional eradication” to curtail numbers of invasive species based on achievable targets for preventing ecological damage.

5 Mar 2021

Coastal communities reveal valuable approaches for adaptability, resilience to climate change

Coastal communities at the forefront of climate change reveal valuable approaches to foster adaptability and resilience, according to a worldwide analysis of small-scale fisheries by Stanford University researchers.

4 Mar 2021

Link between forestry management and pesticides in aquatic species

A new study by researchers at Portland State University found mussels, clams, and oysters in watersheds along the Oregon Coast are exposed to pesticides used in managing forests.

3 Mar 2021

Early exposure to tough conditions could impact oysters' ability to grow meaty tissue

Early exposure to tough conditions--particularly warmer waters and nightly swings of low oxygen--could leave lasting scars on oysters' ability to grow meaty tissue.

2 Mar 2021

Environmental DNA can be used to measure genetic diversity of Pacific salmon, trout

Scientists at Oregon State University and the U.S. Forest Service have demonstrated that DNA extracted from water samples from rivers across Oregon and Northern California can be used to estimate genetic diversity of Pacific salmon and trout.

23 Feb 2021

Color morphs speak of the coral's resilience to high temperatures

Anyone who visits the Great Barrier Reef in Australia, Southeast Asia's coral triangle, or the reefs of Central America, will surely speak of how stunning and vibrant these environments are.

22 Feb 2021

Managing optimum density of crab and lobster pots could provide long-term benefits

The UK's commercial fishing industry is currently experiencing a number of serious challenges.

16 Feb 2021

Adequate calcium, vitamin D intake should be ensured when adopting an increasingly plant-based diet

In a study conducted at the University of Helsinki, Finland, 136 adults adhered to one of three study diets for 12 weeks. One of them corresponded to the average Finnish diet, containing roughly 70% animal-derived protein of total protein, while most of the plant-based protein originated from cereal products.

11 Feb 2021

New method can help trace nanomaterials in blood and tissues

Consumer products, like food, clothes, and cosmetics, are probably filled with nanomaterials—unknown to people.

11 Feb 2021

SmartFish case study to improve sustainability in the seafood industry

Nutritionists have been touting the health benefits of seafood for years. Dietary guidelines recommend that the average adult get at least two servings of seafood per week. But the push to increase our consumption of seafood can put a strain on the seafood industry and create more waste.

10 Feb 2021

Marine animals and ecosystems are negatively impacted by human-made noise

Rain falls lightly on the ocean's surface. Marine mammals chirp and squeal as they swim along. The pounding of surf along a distant shoreline heaves and thumps with metronomic regularity.

8 Feb 2021

Researchers gain a deep insight into the evolutionary history of bitter receptors

To evaluate the chemical composition of food from a physiological point of view, it is important to know the functions of the receptors that interact with food ingredients. These include receptors for bitter compounds, which first evolved during evolution in bony fishes such as the coelacanth.

3 Feb 2021

Study on Arctic shrubs lends new understanding to an enduring ecological puzzle

A 15-year experiment on Arctic shrubs in Greenland lends new understanding to an enduring ecological puzzle: How do species with similar needs and life histories occur together at large scales while excluding each other at small scales? The answer to this question has important implications for how climate change might shift species' distributions across the globe.

From The University of California, Davis 2 Feb 2021