Did you know black cod’s crispy skin is not just edible—it’s a flavor and nutrition bonus? Rich in omega-3s, vitamins D and E, it crisps up beautifully when pan-seared, locking in the buttery flesh ...

Dr Kwi Young Han holds a cod. Once a giant, today a full-grown specimen can be held in two hands. The 'shrinking' of the cod, as well as the decline in its population, is due to decades of intensive ...

In the Bering Sea, near the edge the continental shelf, fishermen are trying to escape a predator that seems to outwit them at every turn, stripping their fishing lines and lurking behind their ...

Tyler Eddy receives funding from the Canadian Natural Sciences and Engineering Research Council of Canada (NSERC), the Fisheries & Oceans Canada (DFO) Atlantic Fisheries Fund (AFF), the Fisheries and ...