The largest restored wetlands in Massachusetts now cover hundreds of acres of what used to be cranberry farms. Glorianna Davenport sold her family's cranberry bogs for restoration, and what's ...

Authorities in France and Spain have arrested eight suspects tied to a cross-border syndicate, accused of trafficking critically endangered European eels. Investigators say more than 7 million ...

American Unagi — the first-of-its-kind Waldoboro aquaculture business that grew elvers into full-sized eels — has shuttered, at least for the time being. About a dozen fishermen who netted glass eels ...

For centuries, eels have kept one of nature’s most stubborn secrets. Scientists have chased answers through ancient folklore, dead ends in early experiments, and decades of missing evidence. Even with ...

Eels have been a staple of European diets for millennia, from London’s jellied eels to Spanish angulas. But the world’s appetite is bringing them to the brink of extinction. European rivers once ...

Josh Viertel and his father, Jack Viertel, wrote “The Glass Eel,” a mystery novel about the elver black market. The book is set in Maine and comes out Sept. 9. (Daryn Slover/Staff Photographer) ...

"By using eels as a living model, we were able to guide the simulation and robotics models with biological data." The models in this study show that basic components of the motor system, like ...

A variety of fish, including bluefish, bonito, mackerel, and sea bass, are being caught on the Queen Mary party boat. Large quantities of sand eels along the 40 fathom line are holding the tuna and ...

The illegal trafficking of critically endangered European glass eels continues to thrive, generating up to 3 billion euros ($3.5 billion) in peak years, with more than 1 million live eels seized in ...

Research led by Hiromi Shiraishi, researcher at Chuo University, has revealed that, in addition to Japanese Eel (Anguilla japonica), American Eel (Anguilla rostrata) is now widely distributed in ...

A thickened soy-mirin sauce coats eel in this traditional Japanese dish. Because the eel has a thick, rubbery skin, skewering makes it so the fish doesn’t roll into a spiral while steaming, keeping it ...