Remember meForgot password?
    Log in with Twitter

Shellfish News

Warm weather brings warnings to shellfish lovers nationwide

As warm weather approaches, health officials from the Pacific Northwest to the coast of Florida and on up the East Coast are warning shellfish lovers of the dangers of eating raw or undercooked oysters or other shellfish.

Toxins in Maine shellfish prompt recall and ban on harvests

Maine's health department and Department of Marine Resources has closed certain portions of the state's coastline to the harvest of shellfish and issued a so-called "harvest recall" because of a finding of high domoic acid levels in samples tested.

Central California beaches closed to shellfish harvesting

The California Department of Public Health has issued a warning over the dangerously high levels of domoic acid, a marine toxin, found in rock crabs and certain bivalves along beaches in the central part of the state.

Contagious cancers spreading among shellfish

Transmission of cancers between marine animals is more common than biologists had realized. New data suggests that cancers are spreading at a growing level between shellfish.

Five fascinating facts you might not know about sea otters

Sea otters tickle our imaginations. Their charming antics make them the clowns of the sea, and for those of us fortunate enough to live alongside them, they are enchanting. The sight of mother otters cuddling young ones make them even more endearing.

Acid seas hit commercial shellfish production

Scientists have discovered that larval oysters and mussels are sensitive to reduced pH. This is due to rising levels of acidity in the world’s oceans.

'Piure' — Possibly the world’s most outlandish seafood Special

It looks like a bag of blood inside a stone. Some people compare its flavour to that of sea-urchin; others define it as “bitter and soapy,” and its smell as “sweaty underarms.” Loaded with iodine and iron, the taste of piure defies description.

Blasting oysters with electrons to prevent food poisoning

Austin - Researchers have studied how electron-beam pasteurization of raw oysters may reduce the possibility of food poisoning through viruses like norovirus and hepatitis.

Unseen dangers from the Japanese tsunami may linger for decades

The debris from the tsunami which struck eastern Japan two years ago today could still be washing up on the western seaboard of Canada and the United States decades from now with, as yet, unknown consequences for marine life.

Nylon-like material made from shrimps

Scientists are investigating how the shell waste from crustaceans could be turned into different types of 'bioplastics'.

Ireland safety agency warns of food poisoning from shellfish

A warning has been issued by the Food Safety Authority of Ireland (FSAI) today cautioning the public over consuming wild shellfish found on Ireland's shores.

The enchanting fishermen’s market at Angelmó Cove, Chile Special

Puerto Montt - Angelmó is one of the most typical and picturesque places in the city of Puerto Montt, gateway to the Chilean Patagonia; its seafood market and the colorful wool and wood handicraft stores are part of the history and traditions of southern Chile.

Loss of coastal seagrass habitat accelerating globally

Coastal development and declining water quality are threatening seagrasses worldwide. A study of coastal grasses around the world shows 58 percent of the seagrass meadows are in decline.

Portland Shellfish Co. Inc, Recalls Claw Island Brand Lobster Claw, Knuckle Meat

Portland Shellfish Co., Inc., South Portland, Maine is voluntarily recalling Frozen, Cooked -Claw Island brand Lobster Claw and Knuckle Meat, Lot 25508, packaged in 2 lb bags, because it has the potential to be contaminated with Listeria monocytogenes.

Search Digital Journal Archives

Set up a news alert for


Shellfish Image

According to NRDC  the long-term economic impacts of ocean acidification are expected to be most sev...
According to NRDC, the long-term economic impacts of ocean acidification are expected to be most severe in regions where waters are acidifying soonest (black) and where the residents rely most on local shellfish for their livelihood (red). Local factors such as agricultural pollution (green), naturally-occurring upwelling currents (purple) and poorly buffered rivers (blue) can amplify acidification locally.

Latest News
Top News