CORVALLIS, Ore. – Consumers may be able to eat longer-lasting, potentially healthier fish fillets if research at Oregon State University makes its way to the supermarket. That's because OSU scientists ...

Microplastics shed from plastic products like clothing and packaging are ending up in the fish we eat, according to researchers from Portland State University (PSU). The findings of the study ...

The researchers quantified anthropogenic particles that they found in the edible tissue of six species that are economically or culturally important in Oregon (clockwise from top left): Chinook salmon ...

Consumers may soon be able to eat longer-lasting, potentially healthier fish filets. Scientists have extended the shelf life of lingcod fillets and made them more nutritious by dipping them into an ...