|Filed Under:||Biology / Marine Biology|
|Posts on Regator:||1792|
|Posts / Week:||6|
|Archived Since:||March 12, 2008|
(Photo: Boris Dzhingarov) Like so many of us, Oceana has seen the damage that the drilling for and burning of fossil fuels can do to the health of our oceans and marine life. We need to find a better way to satisfy our energy needs and reduce the amount of carbon dioxide we’re pumping into the atmosphere. Show More Summary
This ghostly jellyfish is just one of many strange ocean creatures. (Photo: Oceana / Carlos Minguell) Ghosts, zombies, and witches are the typical frightening Halloween characters, but the oceans have some fantastic and ghoulish creatures of their own. To celebrate Halloween, here are three of our favorite spooky sea creatures! Stonefish
(Photo: Paul Asman and Jill Lenoble) If you’re intimidated by anchovies, you’re not alone. These crunchy, rich little fish can transform an average weeknight dinner into a four-star meal. Eating little fish is also good for the oceans, because they're low on the food chain and reproduce quickly. But what type of anchovies do you choose, and how exactly do you eat them?
(Photo: Kim Hansen) Last week, Oceana partnered with the American Wind Energy Association (AWEA) in putting on their annual Offshore WindPower Conference and Exhibition in Providence, Rhode Island. The conference was a complete success...Show More Summary
(Photo: Oceana / Carlos Minguell) I have some wonderful news out of our European offices that I’d like to share with you. Last Wednesday, the European Parliament took a tremendous step forward in restoring the health of our oceans and our fisheries. Show More Summary
Photo: © OCEANA Carlos Minguell When it comes to sea creatures with superhero powers, the common octopus (Octopus vulgaris) might take the cake: with jaw-dropping camouflage abilities, ink, and incomparable intelligence, the octopus is every marine biologist’s dream (and every prey species’ nightmare).
(Photo: Brant Shenkarow) “Imagine a world in which seafood is the world’s most-eaten protein.” In this excerpt from The Perfect Protein, published in the recent issue of Oceana magazine, Oceana CEO Andy Sharpless and Suzannah Evans explore how seafood is the key to feeding our growing world.
(Photo: Oceana) In each issue of Oceana magazine, we sit down with one of Oceana’s many supporters to learn why they are passionate about the oceans. In the most recent issue, we chatted with Mitzi Gaskins, vice president and global brand manager for JW Marriot Hotels and Resorts. Read an excerpt below, or head over to Oceana magazine to see the full Q&A.
(Photo: Oceana / Juan Cuetos) Maximum sustainable yield, bycatch and discards, exclusive economic zones, essential fish habitat. If you’ve ever read one of these terms and wondered what it meant, you’re in luck. In each issue of Oceana magazine, fisheries scientist and Oceana board member Dr. Daniel Pauly breaks down a commonly used fisheries term.
(Photo: Oceana / Carlos Suarez) After 16 days Congress has finally ended the government shutdown. But while thousands of workers are able to return to work, our oceans will continue to suffer from Congress's misguided bickering. Yesterday...Show More Summary
Wild salmon are the better choice for the oceans. (Photo: Reno Tahoe) After we posted our blog, “The Washington Post is Wrong About Farmed Salmon," we got a lot of questions about wild salmon feed ratio versus the feed ratio for farmed salmon. Show More Summary
(Photo: Oceana / Carlos Suarez) October 16 is World Food Day, dedicated to ending hunger across the globe. Here at Oceana, we think a lot about food security and sustainability, because the oceans will play a critical role in feeding our growing world.
(Photo: Swamibu) October is National Seafood Month, and we have a warm, rich shellfish dish that's perfect for the cool fall evenings. We featured Chef April Bloomfield's delicious recipe "Oyster Pan Roast with Tarragon Toasts" in the recent issuse of Oceana magazine. Read an excerpt about Chelf Bloomfield below, and then visit the
Photo: ©Ta-graphy If you asked the artist Salvador Dali to dream up an ocean creature, he might have designed something very much like the leafy seadragon, one of the ocean’s most uniquely beautiful creatures. Covered in gossamer ruffled...Show More Summary
(Photo: Wikimedia Commons) October is National Seafood Month, and to celebrate this event, seafood lovers may be getting ready to partake in their favorite dishes. But how does the average consumer know where their seafood was caught? Can they be sure what they are eating is what is on the label or menu?
The SAFE Seafood Act will give consumers access to more information about their seafood. (Photo: Oceana / Jenn Hueting) Oceana would like to thank Representative Lois Capps (D-CA) for becoming the new House lead sponsor of the Safety and Fraud Enforcement for Seafood (SAFE Seafood) Act, a bill that would require full traceability throughout the U.S. Show More Summary
(Photo: Oceana) We live in a world increasingly divided and governed by partisanship. At times, it can be frustrating for those of us who want to make a difference. That is why I am proud to let you know about the Oceana’s relationship...Show More Summary
This good-looking creature is a reef lizardfish. (Photo: Colby Bidwell) You won’t find land-dwelling lizards scampering about coral reefs, but you might do a double-take when you see the reef lizardfish. Also known as variegated lizardfish, these strange reef-dwellers look surprisingly like lizards. Show More Summary
(Photo: Oceana / Jenn Hueting) October is National Seafood month—the perfect time to dig in to all of the delicious dishes that come from the sea. But before you head to the market, you should read up on the nation-wide issue of seafood fraud.
Farmed salmon are not a sustainable seafood alternative. (Photo: Oceana / Jenn Hueting) Last week we wrote about the Washington Post’s misleading article on farmed salmon. Since then, Oceana CEO Andy Sharpless teamed up with actor and ocean activist Ted Danson to set the record straight in an editorial for the Huffington Post.