World

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

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

By Julia Evans

World

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

By Ian Urbina

World

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

By Ian Urbina

World

‘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

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

By Ian Urbina

World

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