Fish has long been touted as a more sustainable food option. But above the surface, it’s hard to tell exactly what’s going on in the ocean. Recently, scientists and regulators have become more aware of the effects of global warming on the ocean, so there have been more rules about how fishermen do their jobs. 

In Rhode Island, at the docks of Newport Harbor, a group of lobstermen spoke to Marketplace’s Andy Uhler about their jobs, their industry and how both are transforming as the ocean gets warmer. 

Listen to the full piece using the audio player above.