Science-backed articles on fish biology, aquarium keeping, sustainable seafood, conservation and cooking.
The single practice that separates hobbyists who lose fish routinely from those who don't.
Kaiseki, izakaya, breakfast fish, and the cultural place of fish in Japan's culinary identity.
How luxury shark fin soup demand drove global shark declines - and the international campaigns that partially reversed it.
Air time, barbless hooks, water temperature, and the reality that many "released" fish die. Techniques that dramatically improve survival.
The techniques and ethics that let anglers pursue trophy fish while maximising survival - hooks, handling, and photography.
The Elwha, Klamath, and Snake River projects - why demolishing dams is now cheaper than maintaining them, and how fisheries respond.
The internal-temperature and visual cues that tell you when fish is perfectly cooked. Different rules for tuna, salmon, whitefish, and shellfish.
Live-market seafood is fresher - and morally complicated. A survey of practices worldwide and the arguments on both sides.
Tuna wants raw. Salmon wants medium. Cod wants fully cooked. Species-specific doneness charts.
Bass, panfish, carp, and gar on fly - the fastest-growing segment of American fly fishing.
How fish sense water pressure changes, why schools turn in unison, and the anatomy that inspired biomimetic sensors.
Tank size, rock work, pH targets, and the stocking strategies that let intense-coloured African cichlids coexist.