When Pacific salmon leave the ocean and return to their natal rivers and streams to spawn, it’s a one-way journey. After ...

The bar at Old Port Sea Grill is no afterthought. The cocktail menu is a love letter to Maine’s spirits scene, featuring locally distilled gins, vodkas, and whiskeys. The blueberry mojito, made with ...

The data for 2024 are still being collated, but preliminary results across Norway show that the number of mature salmon ...

Recent Norwegian studies have shown that the indirect effects of fish farming on wild populations, particularly regarding behavioral and environmental changes, are more concerning than the direct ...

The gorgeous sandy stretch on Grand Lake is an area that Roland Loughlin knows well. He was born in Howley and, at 82, he ...

they might finally be in their project to build a squad around Mike Trout, after they manage to close deals with JT Realmuto and Kyle Schwarber.

The Environment Agency said the barrage structures have been designed to help both sea trout and eels move upstream over a wider flow range, helping to increase successful migration upstream.

After leading the Steelers to another win, Russell Wilson revealed the key difference from his debut with the team in Week 7 It hasn't been perfect by any stretch of the imagination, but Wilson ...

Sea salt is obtained from evaporating ocean water. While sea salt has a bright taste and slightly briny taste that is used to enhance the flavour of dishes, Himalayan salt is milder and slightly ...

Let's put some skin in the game, or on a frying pan. Depending on your dining preferences, you may view salmon skin as a delicious, crispy feature and a mistake to remove from your salmon fillet.

Earlier this month, scientists with the nonprofit group California Trout announced they had captured images of the first Chinook salmon swimming upstream from where Iron Gate Dam once stood.

This is an edition of The Wonder Reader, a newsletter in which our editors recommend a set of stories to spark your curiosity and fill you with delight. Sign up here to get it every Saturday ...