River temperature is a critical control on Atlantic salmon populations which are adapted to live in relatively cool water.
By absorbing CO2 from the atmosphere the chemistry of the ocean changes and seawater becomes more acidic - this is known as Ocean Acidification.
Recommendations for delivering a profitable, sustainable and fair supply chain for the langoustine (Nephrops) industry have been set out in a new report publish...
A new report has highlighted the significance of saltmarsh in Scotland for trapping and storing carbon, and helping to mitigate the effects of climate change.
Marine Scotland and JNCC have been undertaking the annual MPA monitoring trip in Scottish offshore waters aboard the Marine Research Vessel Scotia.
Announcement comes during Holyrood food and drink debate.
Nephrops norvegicus, commonly known as langoustine or Dublin bay prawn, is the second most valuable seafood species landed in Scotland, and was worth over £80 m...
It is with great sadness we record the passing of Alastair McNeil previous Chair of the WCRIFG.