The Center for Responsible Seafood (TCRS), a Portsmouth, New Hampshire, U.S.A.-based nonprofit, has received a USD 1.1 ...

A new study in Scientific Reports reveals the hidden pain of fish during slaughter and offers practical solutions to improve their welfare. Focusing on rainbow trout, the research quantifies pain in ...

The owner of a popular fish market in Rhode Island is using ikejime, a Japanese slaughter method that leads to longer shelf life and enhanced flavor You’re reading The Food Club, the Globe’s free ...

Information on slaughter procedures for farmed fish in aquaculture is limited, both in Europe and in Italy, due to a general lack of field data. The aim of this study was to gather information on the ...