New research identifies the cause of the muddy flavor that often comes with farmed fish. The main culprit is geosmin.

Hogfish can change color to camouflage themselves. New research clarifies how their light-sensitive skin works.

The erosion of layers of rock by rivers in the Appalachian Mountains generates biodiversity of freshwater fish species, a study suggests.

Diets rich in food from the ocean and freshwater sources can help address both nutritional and environmental challenges, researchers report.

As climate change warms the oceans at higher latitudes, it will impede the evolution of fish species, a new study suggests.

The environmental impacts of chicken and farmed salmon are remarkably similar, research finds. The key is what they eat.

Matt Friedman wasn't looking for a brain when he scanned a 319 million-year-old fossilized fish skull, but that's just what he found.

Coral bleaching can make it harder for fish to recognize their competitors and avoid fights. That can use up a lot of precious energy.

A new method tracks and measures how fish make their way from the water to the plate within Malawi.

Gut microbes encourage specialized cells to prune back extra connections in brain circuits that control social behavior, research in zebrafish shows.