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Japanese workers sorting skipjack tuna near the city of Chiba
Japanese workers sorting skipjack tuna near the city of Chiba | Photo courtesy of Dane Gillett/Shutterstock
April 25, 2024

Fixed-net operating company Jogasaki is model case for benefits of Japan’s fishery reform

Fishing boats at a harbor in County Donegal in northwest Ireland
Fishing boats at a harbor in County Donegal in northwest Ireland | Photo courtesy of shawnwil23/Shutterstock
April 25, 2024

EU membership is hurting Irish fisheries industry, IFPO says

Norwegian marine ecologist Per-Erik Schulze and Norwegian Society for the Conservation of Nature Deputy Chair Randi Storhaug
Norwegian marine ecologist Per-Erik Schulze and Norwegian Society for the Conservation of Nature Deputy Chair Randi Storhaug | Photos courtesy of Per-Erik Schulze and Randy Storhaug
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Op-ed: Are aquaculture sustainability certifications broken?

The Nature Conservancy's Senior Corporate Engagement Advisor for Fisheries and Aquaculture Rob Johnson
The Nature Conservancy's Senior Corporate Engagement Advisor for Fisheries and Aquaculture Rob Johnson | Photo courtesy of the Nature Conservancy
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The Nature Conservancy’s Rob Johnson pushing "bold" Tuna Transparency Pledge

Riofrío Brand Development Manager Lea Fallourd.
Riofrío is committed to maintaining its organic standards as it works to expand markets | Photo by Cliff White/SeafoodSource
April 25, 2024

World’s original organic caviar producer Riofrío touts uniqueness of its Nacarii sturgeon

September 15, 2014

Andrew Gruel

Christine Blank

The executive chef and CEO of Slapfish, a four-unit restaurant chain based in Huntington Beach, Calif., U.S., talks about how sustainable seafood can be affordable, and where the chain is expanding to next.

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Christine Blank

Contributing Editor

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