Humans have overfished cod to near extinction, so science alone cannot bring back cod. It will take regulation discipline, ...

For many anglers and environmentalists, the return of robust lake trout populations to the Great Lakes has been a hard-won ...

Nearly two million people worldwide have lost the simple ability to feel steady. Now researchers have developed an ...

A remarkable catch in Lake Michigan has sent ripples through the fishing and conservation communities, highlighting the incredible longevity and resilience of one of the Great Lakes' most iconic ...

Validation of this species' age was achieved by analysing levels of 14C (radiocarbon) in otolith cores from fish of a variety of estimated ages. Atmospheric testing of nuclear bombs in the Pacific ...

Knowing the age (i.e. proportion of young vs. old) of eels in an eel population provides an understanding of how fast they grow and may give an indication of the pressures faced by tuna in a ...

This research topic aims to delve into the multifaceted applications of otoliths within aquatic sciences, seeking to expand the current understanding of their role in fish biology and ecology. The ...

Bisphenol A (BPA) is a well-known endocrine-disrupting chemical (EDC) that has estrogenic activities. In addition to disrupting reproductive development and function via estrogenic signaling pathways, ...

Otolith reading from sections is a reliable technique for aging L. jocu, which presented medium to high longevity and slow growth. Total mortality (Z) estimated by the catch curve was 0.134 ...

A study by Dr. Martin Ebert and Dr. Martina Kölbl-Ebert examined the remains of some 4,200 Tharsis fossil specimens. They ...

New York State’s aging fish hatchery system will undergo a $100 million overhaul in the next few years, according to the state Department of Environmental Conservation. The funding supports the ...

New York City, it turns out, is behind the ball: Some itamae — sushi chefs — have been dry-aging their sashimi for, well, ages. And the quiet transformation of seafood from fish to slightly ...