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+37 +1
A Visual Guide to Eating Sushi in Japan
In Japan, sushi is more than a delicious meal—it’s a revered art form. If your definition of the delicacy is California rolls with soy sauce and "wasabi" (a.k.a. horseradish and food dye), take a look at this visual guide below, from Japanese hotel Swissotel Nankai in Osaka. The helpful infographic was created for guests unfamiliar with the ins-and-outs of Japan’s most iconic cuisine. While U.S. restaurant patrons may be used to drowning their sushi in soy sauce...
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What's for Dinner? Genetically Engineered Salmon OK'd by FDA
What's for dinner? Before long, it may well be genetically modified salmon, the first such altered animal cleared for human consumption in the United States. Critics call it "frankenfish," but the Food and Drug Administration granted its approval on Thursday, saying the faster-growing salmon is safe to eat. It could be available in a couple of years. "There are no biologically relevant differences in the nutritional profile of AquAdvantage Salmon compared to...
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+21 +1
We Leave Half Of All Our Seafood On The Table (And In The Trash)
Each year American consumers buy and then never eat 1.3 billion pounds of fish and shellfish, according to a new study. Fishermen, retailers and processors waste a lot of fish, too.
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+27 +1
How The Desperate Norwegian Salmon Industry Created A Sushi Staple
Like shrimp and tuna, salmon is very popular with Americans. Diners love it even as sushi. But in sushi's birthplace, Japan, raw salmon wasn't always on the menu. Jess Jiang of our Planet Money podcast has the story of salmon sushi's rocky start. Shimao Ishikawa has been a sushi chef for over 40 years. He works at a sushi restaurant in Manhattan called Jewel Bako. Ishikawa's served and eaten all the hard-core things, like sea urchin, poisonous blowfish.
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What a catch: Yotam Ottolenghi’s white fish recipes
Cod, pollack or coley make the perfect summer fish supper.
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+11 +1
Inject Serious Flavor into Dinner With Chimichurri Shrimp
This dish is SO flavorful and colorful. Click through for the full recipe.
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+2 +1
Cleaner-fish keep salmon healthy by eating lice
Scotland's salmon farming industry has begun farming a new type of fish, specifically to keep salmon clean.
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+14 +1
Manufacturer develops a fish food 100 per cent free of wild caught fishmeal
Global manufacturer Skretting has extensively tested a fish food that is totally free of wild caught fishmeal.
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+16 +1
What European demand for caviar means for a Great Lakes fish
Lake Superior is the largest freshwater lake in the world by surface area, and it has something the other Great Lakes don’t — stable populations of mostly native fish species.
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+16 +1
One Name, One Fish: Why Seafood Names Matter
'Snapper' can be 56 different species!
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+2 +1
The surprising importance of how we label the fish we eat
A 2012-2013 investigation by the Food and Drug Administration tested fish at the point of wholesale and found that 15 percent of those tested were mislabeled. Federal officials are hoping to crack down on this fishy labeling. In fact, last year the White House established a presidential task force charged with establishing a framework to combat illegal, unreported and unregulated fishing, as well as seafood fraud.
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+13 +1
Shrimp Po’Boy Sliders with Remoulade
If you can’t find slider buns, these little shrimp burgers are also terrific served atop garlic bread. Cut 1 baguette on the diagonal into slider-sized slices. Melt 3 tablespoons salted butter in a...
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+11 +1
Quick Grilled Squid Salad
If you can’t find squid readily at your grocer, this fresh seafood salad would be equally appealing made with shrimp. Purchase 1 lb. (16 oz./500 g) medium-sized shrimp; peel and devein them, then t...
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+17 +1
Lobster Rolls
These rolls are sure to conjure up memories of summers at the shore. You can omit the buns for a bed of crisp, fresh lettuce, so as not to distract from the fabulously flavored lobster. Lobs...
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+19 +1
How to prepare Abalone for sashimi
Have access to live Abalone and want to know how to prepare your own raw sashimi? Video guide to the rescue!
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+19 +1
Get Crackin’ With 16 Crab Recipes to Make This Season
Celebrate Dungeness crab season with 16 recipes you'll wanna get your claws on.
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+19 +1
Why Not Eat Octopus?
I like to think of an octopus as a blobby, eight-fingered hand with a mind of its own. And then I’m suddenly not so keen on the idea of eating it.
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Provençal Seafood Stew
Although it features the classic flavors of Provençal bouillabaisse, this stew is a bit lighter, thanks to a rouille that has less oil than the tradition version and gets it bright color and flavor...
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+27 +1
Fighting (Tasty) Invasive Fish With Forks And Knives
Invasive fish like snakeheads and Asian carp are threatening to wipe out aquatic ecosystems across the U.S. So chefs and environmental agencies are encouraging their communities to eat them up.
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+21 +1
Lobster Dishes With Mass Appeal
We tend to think of this tasty crustacean as a serious splurge. Now, thanks to record hauls and plunging prices, it's showing up in downright democratic dishes. Lobster tacos, anyone?
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