Of Washington’s 115 shellfish harvest areas, only five saw their water quality improve, according to new pollution data released April 25 by the state’s Department of Health. One of them is in Whatcom ...

Oysters, clams and scallops are a seafood success story. Credit...Hans Kissinger/Trunk Archive Supported by By Erik Vance If you’re looking for healthy animal protein, nothing on Earth beats seafood.

Can oysters and humans share the coast? That might seem a strange question, since oysters live in the water, people live on land, and a lot of residents and visitors like to both eat oysters and ...

STONINGTON, Conn. (WFSB) - In Stonington, there are unique plans place to clean up the water and eventually restore shellfish. Wequetequock Cove is great for a day on the boat, but if you look closely ...

Oyster Bay Harbor, Cold Spring Harbor, and Mill Neck Creek are now home to four shellfish sanctuaries and three marine management areas, all of which will ban or limit the clam and oyster harvesting ...

The Oregon Department of Fish and Wildlife and the Oregon Department of Agriculture recently announced the closure of mussel harvesting throughout the entire Oregon coast. The agencies also announced ...

An unusual mid-May heatwave has led Washington state officials to put emergency measures in place to protect shellfish consumers from bacteria that thrive in warm water. Those measures don’t usually ...

Laura Elsenboss regularly spends her mornings laboring beneath the Florida sun, filling bags full of empty oyster shells — the leftovers of what once was a seafood dinner. In a few weeks, the bagged ...

VIRGINIA BEACH, Va. — A sewage spill in Virginia Beach’s Broad Bay Island neighborhood has prompted health officials to temporarily ban the harvesting and consumption of shellfish from nearby waters.

Zebra mussels, an invasive type of shellfish, were recently found for the first time in a water treatment plant intake in the ...

Connecticut harvests 20 million oysters each year. The shellfish is becoming increasingly popular with diners every year, too. But with such a high demand, what’s happening with the supply? That’s ...