Japanese sushi legend Jiro Ono won three Michelin stars for more than a decade, the world’s oldest head chef to do so.

As the global climate crisis intensifies, countries like Sri Lanka are grappling with the dual challenge of managing climate ...

Simon Max Astandoust, a fourth-generation member of the illustrious Astan fishing family, is the founder and CEO of Seamax ...

Salmon and tuna are both healthy choices when it comes to seafood, but you may want to consider what each offers before ...

Undercurrent puts Americas editor Jason Huffman and price reporter Gary Morrison on the line to give the latest on shrimp, ...

The new wave of French restaurants in New York are grand, noisy, and refined—and abuzz with people who order pâté not because ...

Writer Adam H. Graham tries out a new coastal trail that is helping reinvigorate the communities devastated by the 2011 Great ...

The Irish Commercial Fishing Industry employs around 11,000 people in fishing, processing and ancillary services such as ...

Kohaku represents the culmination of Chef Takashi Taniguchi's decade-long dream of opening a restaurant in Malaysia.

Until the late twentieth century, Japanese sushi chefs rarely served salmon raw. Counters favoured tuna, mackerel and sea ...

President Trump in recent weeks has exempted dozens of products from his so-called reciprocal tariffs and offered to carve ...

A Scots fisherman landed a monster tuna just months after obtaining one of only 15 commercial licences for the fish in the UK ...