What we eat from the sea, where it comes from and why it costs what it does.
Feature
A tin of sardines used to live at the back of the cupboard. Now it comes with illustrated packaging, a following online and a price closer to a glass of wine. The fish hasn't changed much. Almost everything around it has.
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Feature
Victorian Londoners ate oysters by the hundred million, often from a barrow in the street. Then the beds ran out, and the oyster became something you dress up for.
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Behind the Label
In Matosinhos, a sardine cannery that nearly closed has turned slow, hand-made production into its strongest selling point. NURI's tins look almost exactly as they always have. The business behind them does not.
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Explainer
Sardines, anchovies and their relatives are some of the most nutritious food in the sea, and among the most caught. Getting more of them onto plates, while still feeding the farms that need them, is one of seafood's quieter opportunities.
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Explainer
For the first time, farms produce more of the world's aquatic animals than fishing boats do. That isn't the end of the wild catch. It's the start of a seafood system that needs both.
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Fresh catch
