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+2 +1
What a catch: Yotam Ottolenghi’s white fish recipes
Cod, pollack or coley make the perfect summer fish supper.
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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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+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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+43 +1
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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+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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+44 +1
Global supermarkets selling shrimp peeled by slaves
Every morning at 2 a.m., they heard a kick on the door and a threat: Get up or get beaten. For the next 16 hours, No. 31 and his wife stood in the factory that owned them with their aching hands in ice water. They ripped the guts, heads, tails and shells off shrimp bound for overseas markets, including grocery stores and all-you-can-eat buffets across the United States. After being sold to the Gig Peeling Factory, they were at the mercy of their Thai bosses...
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+9 +1
As if slave workers weren’t enough, 6 other reasons to avoid shrimp
Yet again, shrimp in US seafood counters has been linked with rotton working conditions. And that's just the tip of the crustacean.
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+2 +1
Almost Every Kind of Wild Fish Is Infected with Worms
Ever have a nice meal at a fancy restaurant, plop down $75 for a seafood dinner, then get home and open the container of leftovers to see worms wriggling out of your fillet? Maybe (hopefully) this has never happened to you. But the current commitment to local, wild, and unprocessed seafood may be making that more likely.“I got sea bass and just looked at my leftovers and THEY ARE CRAWLING WITH WORMS ALIVE WORMS.” Even without the text in all all caps, it was clear from the midnight text my friend, a local food writer, was freaked out—freaked out enough that she called a medical hotline which recommended she go to...
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+26 +1
The $100 Million U.S. Government Fish Farm Nobody Wants
If someone offered you a chance to invest millions of dollars in a business nobody wants, would you take it? If you’re the U.S. government, the answer is a resounding yes. Since 2007, the National Oceanic and Atmospheric Administration—despite major political, social, and environmental headwinds—has poured almost $100 million (PDF) into aquaculture, also known by the more pedestrian moniker of fish farming.
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+31 +1
Mercury levels drop in Atlantic bluefin tuna
Pollution can seem like a vague, general problem, but sometimes it is specific and personal. People with asthma living in some major cities know to keep tabs on the ozone report in the weather forecast, for example. And frequent anglers should be keenly aware of how much of their catch they put on the dinner table because of mercury contamination in fish. Mercury is a problem for marine fish, as well—particularly the ever-popular tuna.
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+17 +1
Shark fins sold for soup include many at-risk species
Shark fins and manta ray gills found for sale in stores and markets in Vancouver and in China just a few years ago belonged mainly to species that are now listed as at-risk and banned for trade, DNA testing shows. Researchers led by Dirk Steinke at the University of Guelph found that 71 per cent of more than 100 samples tested belonged to species that are considered at risk of extinction, including the whale shark, the largest fish in the world. It has been listed as "vulnerable" by the International Union of Conservation since 2003.
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+32 +1
Do You Care If Your Fish Dinner Was Raised Humanely? Animal Advocates Say You Should
Concerns over animal welfare have led to changes in recent years in how livestock are raised. But seafood has been missing from the conversation. One group aims to change that.
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+24 +1
Top European chefs take electric pulse fishing off the menu
More than 200 top chefs across Europe have pledged to stop sourcing seafood obtained by electric pulse fishing, days before an EU vote that could expand the use of the controversial technique, an ocean advocacy group said Thursday.
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+16 +1
Vegan Canned Tuna Is Headed to Walmart, Safeway, and More
Alternatives to seafood are more popular than ever, with a variety of brands bringing fish-free foods to consumers. And Loma Linda—one of the oldest vegetarian brands in America—recently announced it would roll out a brand-new line of vegan canned tuna.
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+15 +1
Seafood Mislabelling Persists Throughout Canada's Supply Chain, Study Reveals
Not only does Canada continue to have a problem with fish mislabelling, but that problem persists throughout the supply chain, according to a first-ever study by University of Guelph researchers. In a new study, U of G researchers found 32 per cent of fish were mislabelled and the number of incorrectly identified samples became compounded as the samples moved through the food system.
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+20 +1
Fish fraud: How can consumers make sure they’re getting what’s on the label?
The fish you buy might not be the fish you thought it was.
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+21 +1
New Harvard Findings Suggest That Seafood lovers Have More Sex and Make More Babies
Are you a lover of sushi, shrimp cocktail and other sea-related foods? Then you’ll love to hear that in a recent study conducted by researchers from Harvard University, they found that eating seafood does not only improve sexual life but also go a long way to improve fertility.
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+13 +1
Octopus sucks onto blogger's face as she tries to eat it alive
A Chinese live-streaming host has been left horrified by an octopus while trying to film herself eating the eight-armed creature alive. The octopus stuck onto her face with its suckers in apparent self-defence.
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+21 +1
Impossible Foods is now developing fishless fish
Impossible Foods — purveyor of the world-famous meat-free Impossible Burger — is now developing an alternative to fish in response to the growing market for plant-based foods and to combat depleted ocean populations.
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+19 +1
Fish waste used to make alternative to plastic
A biodegradable bioplastic made from red algae and waste products from the fishing industry has won the UK section of the 2019 James Dyson Award. Created by Lucy Hughes, MarinaTex is an alternative to the single-use plastics such as those used in sandwich packets.
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