Want to hear a really big fish story? These guys don't. They're micro-fishers, seeking out the smallest fish and the largest number of species in this relatively new sport.
Fisherman Kirk Lombard's new book teaches people to fish and forage along the northern California coast, while urging them to harvest in moderation, follow regulations and respect sea creatures.
You may know the caddis fly as a fishing lure. But bioengineers hunting a better way to seal wounds and set bones say the larvae of these insects have a few tricks we should try to mimic.
Demand for sardines and other small species has exploded, with many being used as feed for livestock and fish farming. New rules aim to protect these species from overfishing off the U.S. West Coast.
At a time when tensions are running high in the South China Sea, Indonesia used explosives to destroy more than 20 foreign fishing boats caught poaching recently in its waters.
A 1-year-old, blue-eyed German shepherd mix named Luna fell off a fishing boat, swam to shore and survived on mice. She was found near a U.S. naval facility on an island off California.
An event in New Orleans this weekend highlighted the wealth of seafood the Americas have to offer — and the endangered state of the small fishers who catch it.
A study suggests Atlantic bluefin, prized for its buttery flesh, may breed younger, and in more places, than once thought — and it may be time to rethink fishing quotas. Not so fast, critics argue.
Chefs and environmentalists have been promoting the benefits of eating fish lower down the food chain. But San Francisco's herring fishery shows some of the challenges to spreading that message.
Catch share programs — where fishermen are allotted a set quota of the catch --reduce the notoriously risky behavior fishermen are known for, like sailing in stormy weather, a new study finds.
Fish populations aren't replenishing themselves like they used to. Researchers say there's not enough food for young fish, and it's directly linked to changing temperatures.
Providence is widely considered the finest restaurant in Los Angeles. Its award-winning chef, Michael Cimarusti, is piloting Dock to Dish, a program that hooks chefs up directly with local fishermen.
At Fish 2.0, entrepreneurs get the chance to sell their ideas for modernizing the industry to a roomful of investors and venture capitalists. It's kind of like TV's Shark Tank — for the fish world.
In the last decade, the Gulf of Maine warmed faster than 99.9 percent of the global ocean. The rapid warming explains why recent fishing policies failed to rebuild the cod population, a study finds.
Prominent chefs are signing up for restaurant-supported fisheries: They commit to buying fresh-caught seafood, whatever the species, from local small fishermen. A pilot program launched in California.
Legally, a single fish species can go by many names from sea to plate, and different fish can go by the same name. An environmental group says that hampers efforts to combat illegal fishing and fraud.
NPR's Audie Cornish spoke with Ian Urbina, investigative reporter for The New York Times, about his four-part series, The Outlaw Ocean. He says the lack of rules contributes to the ocean's dire state.
Toxins produced by algae that live in warm ocean waters can pass up the fish food chain. The toxins can sicken humans who eat large fish. A Florida study finds cases are underreported.
Atlantic cod have become scarce along the coast, though catch limits have been reduced by 80 percent. Researchers are now tracking the sound of mating cod, hoping to help fishing boats avoid them.
That low price doesn't reflect the true state of Pacific bluefin: Scientists say it's in deep trouble. But fishermen who catch it say they're just trying to make a living — and obeying the law.
Last year, big fleets in the Bering Sea caught more halibut, by accident, than local fishermen caught on purpose. The big ships throw out that halibut; the local fishermen make their living from it.
Once depleted by decades of overfishing, rockfish have rebounded. But it's hard to tell this conservation and fishery management success story if purveyors continue to misidentify the tasty fish.
Most of the seafood Americans eat is imported; a lot of that is illegally caught. Now, environmentalists are using satellites to track pirate vessels on the high seas and help crack down on the trade.
Japanese sushi chefs often can't resist bluefin tuna on offer. Some American chefs can't either, even though conservation groups and marine biologists have been badgering them about bluefin for years.
