There’s a lot you don’t know about your seafood. MSN Healthy Living talked with Oceana CEO Andrew Sharpless, co-author of The Perfect Protein, to learn about four of the seafood industry’s dirty secrets. Read this excerpt from MSN to learn the secrets behind your seafood and how your choices can help the oceans.
Back in September, we told you about “Gliderpalooza,” a collaborative project to launch several ocean-going glider robots off the East Coast to gather scientific data.
For today’s Creature Feature, we’d like to introduce you to a new species of humpback dolphin—so new, in fact, that it doesn’t even have a name!
Humpback dolphins are a family of dolphins with a distinctive hump beneath their dorsal fins, similar to the humpbacked whale. Growing to about eight feet in length, they range in color from dark gray to white to light pink.
Last Wednesday, Hollywood was abuzz with ocean conservation as celebrities descended on the Beverly Hills Wilshire for Oceana’s Partners Award Gala, honoring individuals who have made outstanding contributions to ocean conservation. This year’s special guests were Former Secretary of State Hillary Rodham Clinton and HBO CEO Richard Plepler, each taking to the stage to speak about the importance of the oceans.
You've probably never heard of the Desventuradas – two tiny, remote islands off the Coast of Chile.
Ghosts, zombies, and witches are the typical frightening Halloween characters, but the oceans have some fantastic and ghoulish creatures of their own. To celebrate Halloween, here are three of our favorite spooky sea creatures!
If you’re intimidated by anchovies, you’re not alone. These crunchy, rich little fish can transform an average weeknight dinner into a four-star meal. Eating little fish is also good for the oceans, because they're low on the food chain and reproduce quickly. But what type of anchovies do you choose, and how exactly do you eat them?
“Imagine a world in which seafood is the world’s most-eaten protein.” In this excerpt from The Perfect Protein, published in the recent issue of Oceana magazine, Oceana CEO Andy Sharpless and Suzannah Evans explore how seafood is the key to feeding our growing world.
In each issue of Oceana magazine, we sit down with one of Oceana’s many supporters to learn why they are passionate about the oceans. In the most recent issue, we chatted with Mitzi Gaskins, vice president and global brand manager for JW Marriot Hotels and Resorts. Read an excerpt below, or head over to Oceana magazine to see the full Q&A.
Maximum sustainable yield, bycatch and discards, exclusive economic zones, essential fish habitat. If you’ve ever read one of these terms and wondered what it meant, you’re in luck. In each issue of Oceana magazine, fisheries scientist and Oceana board member Dr. Daniel Pauly breaks down a commonly used fisheries term.