"Trash fish" dining is catching on as chefs become more innovative in sourcing sustainable seafood.

Hurricane Sandy did millions of dollars’ worth of damage to the fishing industry, but the National Flood insurance program recently passed by Congress does not include any assistance.

Japan and Asian nations argued bluefin tuna should be left to quota-setting international fisheries bodies to bring the species back from the brink.Two years on, their strategy for rebuilding stocks of Atlantic Bluefin tuna appears to be working.

The U.S. seafood catch reached a 17-year high last year, with all fishing regions of the country showing increases in both the volume and value of their harvests.

When a 100-pound shipment of lobsters arrived at Bill Sarro’s seafood shop and restaurant last month, it contained a surprise - six orange crustaceans that have been said to be a 1-in-10-million oddity.

A glut has driven down lobster prices in Maine - bringing cheer to lobster-loving consumers at the start of the state’s tourist season but gloom among lobstermen.

Executive Chef Shaun Sells has joined Martha’s Vineyard’s storied Harbor View Hotel, leading the food and beverage operations for Water Street restaurant and Henry’s Hotel Bar. He relies on the best fare from the island’s local farms and fisherman.

A Louisiana researcher looking into ways to produce more and bigger crawfish in the same space said she’s had success with lighting the ponds at night and believes her work could pave the way for expanding crawfish farming in cooler areas.

In an unusual health study, researchers analyzing toxin levels in tens of thousands of toenail clippings determined that mercury from eating fish does not raise the risk of heart disease or stroke.

Mike Secondo remembers the days when Plymouth’s docks outshone its rock. Tourists swarmed the town pier in the 1970s and ’80s, snapping pictures and bantering with commercial fishermen as they unloaded another shimmering haul for Secondo’s company.