A 12 000-year-old stickleback shows how species adapt.
The rest raw materials left after a salmon has been filleted are equivalent to more than 60 percent of its slaughtered weight. It will soon be possible to convert these into a high-quality fish oil, taste-neutral fish proteins, fish gelatin and flame-retardant materials. Ensuring that not a single gramme goes to waste.
It doesn’t take that much fish for young children to reap big health benefits. Even eating fish just once a week yields good results.
The discharge of pharmaceutical drugs is a major problem around the world, but a new study of the freshwater fish burbot shows that there is hope.
Fish can adapt their metabolisms to cope with warmer ocean temperatures, but not necessarily with extreme heat.
A new subsea camera has been developed that can see two to three times further under water than existing cameras and calculate distances to objects. This will make work carried out under water much easier.
Calanus finmarchicus makes up about 90 per cent of the bottom of the food chain in northern oceans, and is eaten by fish and baleen whales alike, but as the ocean becomes more acidic due to CO2 emissions, populations may decrease dramatically.