From light and mild tilapia and cod to flavorful salmon and tuna, there are many species of fish out there, each with its own flavor and nutrient profiles. Grilled, roasted, or sautéed, fish can make ...

Fish is an incredibly versatile source of protein. With thousands of species, each offering unique flavors and nutrient profiles, the possibilities for preparation are nearly endless. There's the mild ...

Conservationist Christina Hicks explains the tension between protecting marine life and depending on it for food, and how our seafood choices ripple across the world.

Americans love their prawns. So how healthy are they — for us and for the planet? Credit...Yasu & Junko/Trunk Archive Supported by By Erik Vance Erik Vance has spent years reporting on the fishing ...

With the high rate of heart disease in the U.S., health experts are constantly seeking strategies the general public will adopt to lower their risk. One such strategy is the campaign to eat more fish ...

Merve Ceylan is a dietitian and health writer with four years of experience writing for companies in the nutrition and health industry. Fish are rich in protein, omega-3 fatty acids, vitamin D, and ...