If you're a fan of shellfish, there's one type, once very popular, that might permanently remain off menus in the future.

Though this seafood was eaten for centuries, it is now known for being rare and difficult to fish. Today, it is among the ...

The earrings are only a couple of inches long, but the masterfully carved salmon look like they’ve leaped from the water to whisper in the wearer’s ear. Their glowing red hues and iridescent ...

Jewelers may prize abalone shells for their mother-of-pearl, but scientists have long been equally enchanted by the shell’s strength. Researchers at the University of California, San Diego have used a ...

This story originally appeared on High Country News and is reproduced here as part of the Climate Desk Collaboration. Updated | The earrings are only a couple of inches long, but the masterfully ...

BOSTON (CBS) - A materials chemist who is discovering the wonders of abalone shells wins Lemelson MIT prize. Dr. Angela Belcher says she's merging organic and inorganic materials in new ways. "If an ...

For generations, wild abalone fed communities along the Pacific coast, from California to Alaska. Indigenous peoples from over twenty tribes, including the Chumash, Tongva, and Ohlone, gathered ...

Once Common From Alaska to Mexico, Abalone Has Declined 99 Percent in Some Places ANCHORAGE, Alaska— Conservation groups notified the National Marine Fisheries Service today of their intent to sue the ...

Sliced top shell abalone on cabbage with lemon and hot sauce. At left is abalone as it appears immediately after being removed from the can. 1 (16-ounce) can top shell, also called abalone-like ...

1. Pick up the abalone. This may require prying the abalone from its hold, and using a stainless steel putty knife is recommended. But let's back up for a minute, because maybe you're wondering, What ...

A group of Home sapiens came across a picturesque cave on the coast of South Africa around 100,000 years ago. They unloaded their gear and set to work, grinding iron-rich dirt and mixing it gently ...

Jason Tuley stands in the middle of a sun-drenched farm field on an early Saturday morning in Los Olivos, Calif., holding a fat, dappled squash in one hand and a long, red noodle bean in the other. He ...