It may take some time, but cell-cultured seafood is on its way to U.S. restaurants and markets. Several startups worldwide ...

It's hard to turn down a seafood dinner, but if you're making it yourself you may be dreading all the prep work involved. Your fishmonger can help with that.

Food historian Annie Gray on her latest book: latest book, The Bookshop, The Draper, The Candlestick Maker: A History of the High Street.

The move is led by the Ministry of Agriculture, Fisheries and Water Resources, as it works to enhance the value of Omani fish ...

Using his grandfather’s cherished 90-year-old fish ball recipe, Phaung Kong Yeow crafts five types of traditional yong tau ...

Prices for raw fish in the market range from Rs550 to Rs2,000, with farmed Rohu starting at Rs550 and river Sewal fetching up ...