The fish near the bottom of the aquatic food chain are often overlooked, but they are vital to healthy oceans and estuaries. Collectively known as forage fish, these species—including sardines, anchovies, herrings, and shrimp-like crustaceans called krill—feed on plankton and become food themselves for larger fish, seabirds, and marine mammals. Historically, people have eaten many […] … learn more→

The U.N. Food and Agriculture Organization (FAO) projects that the world’s wild fish harvest will fall to 90 million tons in 2012, down 2 percent from 2011. This is close to 4 percent below the all-time peak haul of nearly 94 million tons in 1996. The wild fish catch per person has dropped even more […] … learn more→

A Yale-led study of the evolutionary history of Antarctic fish and their “anti-freeze” proteins illustrates how tens of millions of years ago a lineage of fish adapted to newly formed polar conditions – and how today they are endangered by a rapid rise in ocean temperatures. “A rise of 2 degrees centigrade of water temperature […] … learn more→