Seafood is an international commodity and a new benchmarking initiative for certification programs aims to help buyers compare the product credentials no matter where they came from and who certified them By Catherine Norwood Around the world there is a multitude of seafood-related...

Traditionally focused on the technical and biological details of fisheries, a recent congress urged researchers to consider the potential of combining traditional knowledge with science By Pele Cannon The Joint Australian Society for Fish Biology (ASFB) and Australian Society for Limnology...

Sydney’s largest top-end seafood supplier has developed a program to help restaurants make sustainable seafood choices Fishmonger Jules Crocker has created his own seafood sustainability assessment tool. By Melissa Branagh Poor labelling, along with claims and counter claims about...

The latest addition to Australia’s marine research capacity is set to revolutionise ocean research, with open access to far more detailed data than has ever been available before By Emily Weekes After more than a decade of debate, design and construction involving many hundreds of people,...

Oysters Australia is testing the effectiveness of increasing sales by targeting customers in seafood retail stores Images (and below right) from the pilot retail oyster promotional campaign. By Rachel King A trial of promotional materials for oysters last year doubled oyster sales at the...