World, Our Burning Planet

Taking over from the inside — China’s growing reach into local waters  

by: Ian Urbina, Pete McKenzie and Milko Schvartzman 

TGIFood

Prawn cakes with caper butter

by: Tony Jackman

TGIFood

A feast under the baton of the inimitable Kobus van der Merwe

by: Tony Jackman

South Africa, World, TGIFood, Our Burning Planet

Red alert – that prawn on your plate is not as ‘green’ as you think

by: Julia Evans

World, Our Burning Planet, Maverick News

Forced Uyghur labour lurks in shadows of China’s seafood industry — enabled by US appetites 

by: Ian Urbina

World, Our Burning Planet, Maverick News

Beatings, malnutrition, illness, bondage – litany of labour abuses churns in the wake of Chinese squid ships

by: Ian Urbina

World, Our Burning Planet

‘Slow-motion murder’: Deckhands on Chinese squid boats are dying of beriberi far out at sea

by: Ian Urbina

TGIFood

Here where the bounty of the sea meets the beauty of the land

by: Tony Jackman

World, Our Burning Planet, Maverick News

China’s squid ships muscle in on South American waters in bid to become seafood superpower

by: Ian Urbina

World, Our Burning Planet, Maverick News

Death on the high seas — China, the seafood superpower, and the tragic story of Daniel

by: Ian Urbina

TGIFood

A brief affair with Bouillabaisse and her little sister Bourride

by: Kim Maxwell

TGIFood

From the Belly of the Beast to Galjoen

by: Georgina Crouth