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Red Snapper

Red Snapper in the Gulf show signs of stress

Nearly all of the Red Snapper sampled in the Gulf of Mexico over a six-year period by University of South Florida marine scientists showed evidence of liver damage, according to a study reported in Aquatic Toxicology.

March 10, 2021Research and Innovation

USF marine scientists fish from the Gulf of Mexico to test for oil pollution following Deepwater Horizon.

First Gulf of Mexico-Wide Survey of Oil Pollution in Fish Completed 10 Years after Deepwater Horizon

Since the 2010 BP oil spill, marine scientists at the University of South Florida have sampled more than 2,500 individual fish representing 91 species from 359 locations across the Gulf of Mexico and found evidence of oil exposure in all of them, including some of the most popular types of seafood. The highest levels were detected in yellowfin tuna, golden tilefish and red drum.

April 15, 2020Research and Innovation

Deepwater Horizon: 10 Years Later Impact on the Gulf's Marine Ecosystem Persists

Top 10: University of South Florida & C-IMAGE Consortium Reveal Significant Takeaways from Deepwater Horizon Oil Disaster Research During International Conference

After nearly ten years of research, thousands of international scientists are revealing their findings on the effects of the Deepwater Horizon (DWH) oil spill.

February 5, 2020Research and Innovation

Map showing the location of the nine sample areas in the northern Gulf of Mexico for a six-year effort (2012-2017) to sample tilefish close to the historic Deepwater Horizon oil spill.

Gulf of Mexico Tilefish: Recent Checkup Shows Compromised Health Since Historic Oil Spill

The most recent assessment of the tilefish population offers sweet relief to those who enjoy the savory succulence of this slow-growing fish that roams the deeper waters of the Gulf of Mexico. Tilefish, which tastes similar to lobster or crab, is sustainably managed and regularly finds itself served up baked, broiled, or grilled on menus in Florida – easily fetching $29 as a mouth-watering entrée.

November 19, 2019Research and Innovation

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