Mounds of dried shrimp sit at India's port of Visakhapatnam, where much of the economy is based around seafood exports — chiefly frozen shrimp to the U.S. Diaa Hadid/NPR hide caption
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Indonesian fishermen unload their catch at the port in Jakarta on May 5, 2019. Goh Chai Hin/AFP via Getty Images hide caption
Higher prices are likely for these 10 grocery items when tariffs hit
Mussels from the U.S., Arctic char from Canada and anchovies from the U.S. are often good options if you're trying to eat seafood that's sustainable. HUIZENG HU/Getty; Cbording/Getty; Israel Sebastian/Getty hide caption
A diver in the Revillagigedo Archipelago interacts with giant mantas as part of a citizen science cruise led by Dr. Alfredo Giron. Alfredo Giron hide caption
E.J. Cuevas (left) and his cousin, Joseph Martinez, stand in front of one of the family shrimping boats. "Every year it gets less and less," Cuevas says of Gulf shrimping. "This is our livelihood — for nothing." John Burnett for NPR hide caption
Americans love shrimp. But U.S. shrimpers are barely making ends meet
Patima Tungpuchayakul (right), a Thai abolitionist, with members of her team on a trip to free enslaved fishermen. Courtesy of Ghost Fleet hide caption
Swordfish like this one, sunning itself off the coast of Ventura, Calif. have traditionally been caught in drift gillnets. But ocean activists say the method is unsustainable because it captures too many other sea creatures. Douglas Klug/Getty Images hide caption
Sam Richman, owner-chef of Sammy's Deluxe restaurant in Rockland, says his patrons tend to prefer full-grown unagi smoked, European style, rather than as Japanese sushi. Keith Shortall/Maine Public Radio hide caption
Fresh fish fillets for sale in a display case. Concerns over animal welfare have led to changes in recent years in raising livestock. But seafood has been missing from the conversation. One group aims to change that. kali9/Getty Images hide caption
A Russian fish farming operation in Ura Bay in the Barents Sea. Maxim Zmeyev/AFP/Getty Images hide caption
When it comes to pollutant levels, researchers now say where your tuna was caught matters. Tigeryan/Getty Images/iStockphoto hide caption
While the nutritional value of jellyfish chips hasn't yet been measured, chef Klavs Styrbæk says they pair particularly well with fresh veggies, which could earn them a healthy reputation. Courtesy of Kristoff Styrbæk hide caption
Johnny Nicholas, the owner of the Hilltop Cafe, books a dinner concert in the dining room once a month. The bluesman and his wife opened the restaurant in 1980. John Burnett/NPR hide caption
Both The Food And The Music Are Made From Scratch At This Texas Joint
In its prime, the Hero sailed through frigid temperatures and ice-strewn waters in the South Pole. But now it's sinking, leaking oil and threatening Washington's oysters. Molly Solomon/Oregon Public Broadcasting hide caption
Raw fresh fish for sale at a supermarket. Using seafood guides to decide which fish is the most environmentally choice can be difficult when different guides make slightly different recommendations. intraprese/Getty Images hide caption
Anchoveta are processed at a fish meal factory in Lima, Peru in 2009. Peru and Chile have the world's largest anchoveta fishery, making them the world's largest producers of fish for fishmeal. Ernesto Benavides/Getty Images hide caption
Synthetic fibers from fleece jackets could be ending up in rivers, fields and our diet. emholk/iStockphoto/Getty Images hide caption
Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters. stock_colors/Getty Images hide caption
A vaquita caught as by-catch in Baja California, Mexico. Accidental entanglement in fishing gear is one of the biggest threat to this species, which is down to only 60 animals. Flip Nicklin/ Minden Pictures/Getty Images hide caption
An illustration from Lombard's new book, showing a man throwing a cast net into the surf. Leighton Kelly/Courtesy of Heyday hide caption
Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. Chefs and ocean advocates have been promoting the environmental and health benefits of eating small fish like this. But the case of the San Francisco Bay's herring shows some of the obstacles to spreading that message. Alastair Bland for NPR hide caption
Chef Michael Cimarusti, of Los Angeles' Providence restaurant, is pioneering the West Coast incarnation of Dock to Dish, a program that hooks up local fishermen directly with chefs. Courtesy of Providence hide caption
LA's Top Restaurant Charts New Waters In Sustainable Seafood
A traditional fisherman in La Paz, Mexico, who works with SmartFish brings sustainable seafood to market. SmartFish was one of the competitors in last week's Fish 2.0 competition. Courtesy of Smart Fish hide caption
When salmon was out of season, diners in restaurants were likely to get a species other than what they ordered 67 percent of the time, a new survey finds. iStockphoto hide caption