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To Cordova!
what did I learn on this tour of the Copper River Delta? Plenty...Copper River Salmon is just the beginning.
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Urban Aquaculture: Professor Martin Schreibman wants to bring fish farms into the ...
"Professor Martin Schreibman says our oceans have been overfished beyond repair. If we're going to keep eating fish and chips, tuna tartare, and all those omega-3 fatty acids, we may have to rely on aquaculture. Schreibman is working to bring those fish farms into the city. Urban aquaculture? We'll bite."
(End of excerpt)
Video by Lindsay Utz, Morgan Currie, Michael Schaubach, Danielle Flug, Henry Joost, Ariel Schulman, MacKenzie Fegan, Supermarché, Eric Winkowski, Jake Yuzna// GOOD Magazine
http://www.goodmagazine.com/section/Features/urban_aqua...
Work is licensed by GOOD Magazine under Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 Generic
http://creativecommons.org/licenses/by-nc-nd/2.5/ "Professor Martin Schreibman says our oceans have been overfished beyond repair. If we're going to keep eating fish and chip... more -
Greenpeace: Supermarkets harming ocean wildlife
The environmental group says the grocery stores, need to own up to their share of blame for "the collapse of the fish and seafood stocks." The environmental group says the grocery stores, need to own up to their share of blame for "the collapse of the fish and seafood... more
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I Love Eat Rats
this cat enjoy is lunch , can you watch the full clip?
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Do you eat plastic? I mean fish?
Here in the open ocean, graceful dolphins glide beneath the surface in pursuit of fish, their primary food. These fish in turn feed on minute, prolific creatures called zooplankton. These days, zooplankton share the surface waters with increasing numbers of minute plastic particles, posing a problem, since fish and birds are now consuming plastic in addition to plankton.
Since petroleum based plastics are nonbiodegradable, any plastic entering the ocean remains there, continually breaking into ever-smaller pieces until it becomes ingested....
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Plastic. It's what's for dinner. Here in the open ocean, graceful dolphins glide beneath the surface in pursuit of fish, their primary food. These fish in turn feed on... more -
Rotten Shark - An Icelandic Delicacy
Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn't bother anybody.
Hungry? Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the n... more -
A very big squid has been caught
A Close Look at the Colossal Squid. Scientists at the national museum of New Zealand, Te Papa, have recently completed dissections of several enormous squids, including pieces of a colossal squid -- the largest invertebrate ever caught. The female specimen weighs more than 1,000 pounds and measures 26 feet long. A Close Look at the Colossal Squid. Scientists at the national museum of New Zealand, Te Papa, have recently completed dissections of ... more
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I'm A Crab, Eat Me
How do you eat a steaming hot blue crab? Well, at Cantler's in Annapolis, Maryland, it involves a mallet, some butter, and a bib.
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To Cook an Octopus: Forget the Cork, Add Science
Forget vinegar and daikon and dipping and wine corks comically bobbing in the cooking liquid.
Instead, try brining this creature from the briny deep.
Or, give octopus juice a chance to do the stewing. Forget vinegar and daikon and dipping and wine corks comically bobbing in the cooking liquid. ... more -
'hexapus' found in Britain
British marine experts have found what they claim is a world first -- a six-legged octopus, or "hexapus," whom they have christened Henry.
The unique sea creature, which has two limbs fewer than a normal octopus, is believed to be the result of a birth defect rather than an accident, say his keepers at the Blackpool Sea Life Centre in northwest England. British marine experts have found what they claim is a world first -- a six-legged octopus, or "hexapus," whom they have chr... more -
Grant Seafood Festival
Grant Seafood Festival, the Southeast's largest & longest running seafood festival, with 50,000 visitors a year.
(February 23 & 24) Grant Seafood Festival, the Southeast's largest & longest running seafood festival, with 50,000 visitors a year. ... more -
Good Eats: 2008 Low Country Oyster Festival
First in a series of on-the-spot food and restaurant reviews and commentaries from a professional chef and food writer
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China Offers Production Guidelines for Seafood
China is the world's largest producer and exporter of seafood and its shipments to the United States have grown significantly over the last decade. The country produced about 54 million tons of seafood this year, more than the world?s next nine largest seafood producers combined. By comparison, the United States produces about 5 million tons of seafood a year. China is the world's largest producer and exporter of seafood and its shipments to the United States have grown significantly ove... more
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Scampi Takes A Trip
It sounds mad: shipping UK-caught langoustine thousands of miles to Thailand to be processed, then back again to be turned into breaded scampi and put on sale. That's what leading seafood producer Young's started doing last year, triggering a storm of protest from environmental campaigners. It sounds mad: shipping UK-caught langoustine thousands of miles to Thailand to be processed, then back again to be turned into breade... more
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Mussel Facts
Mussels can live for up to 50 years, although cultured ones are harvested at around 28 months.
You can tell the difference between wild and cultured mussels by looking for the dull bluish colour, white erosion marks and attached barnacles of the former. Cultured mussels have shiny blue-black shells.
The mussels arch enemy is the dog whelk, which bores a hole through its shell and sucks out the soft parts.
The mussels beard is known as the byssus. It is used by the mussel to attach itself to surfaces with the aid of a secreted adhesive cement.
You shouldnt be concerned if a batch of mussels is of different colours: pale white meat indicates a male mussel, and a warmer, more orangey colour, a female.
Mussels rely on fish to carry their eggs in their gills during part of their life cycle.
Mussels have been cultivated for almost 800 years in Europe, and have been used as a food source for more then 2,000 years.
The byssal threads are so adhesive they can even cling to Teflon; scientists are trying to develop a mussel-based adhesive for use in eye surgery.
In the late 1800s Higgins eye mussels were used as buttons. Mussels can live for up to 50 years, although cultured ones are harvested at around 28 months. ... more -
Beer and Pretzels- a great combination
Beer & Pretzel Chocolate Stout Cake with toasted almonds- only at Great Bay in Hotel Commonwealth
"The seafood island is an extra attraction, with its stools and easy access to the chefs preparing your food, it's a fun spot. The island menu offers a selection of delectable looking appetizers and entrées that absolutely suit today's diners with their grazing rather than dining approach to good food. You can ask for almost anything in sample sizes (which is not that common elsewhere). This really ups the ante on the "small plate" fad that is sweeping Boston at the moment." Beer & Pretzel Chocolate Stout Cake with toasted almonds- only at Great Bay in Hotel Commonwealth ... more -
Boston Restaurants are Everywhere! (Even in Florida..)
Boston's on the Beach
"The seaside eatery, known for its New England-style menu and walls covered in Rex Sox memorabilia, was packed with Red Sox fans Wednesday night all eager to watch and cheer for their team facing the Colorado Rockies. By the time the second inning was under way, the place was packed a sea of red, navy and white Rex Sox shirts and hats. Some flew in from Boston, while others drove from as far as Broward County and Port St. Lucie to watch the game." Boston's on the Beach ... more -
Save the Oysters - Introducing Non-natives in the Chesapeake Bay
Since the introduction of MSX and Dermo in the 1950s, two infectious diseases that played a large role in the decline the Chesapeake Bays oyster population, several oyster hatcheries along the Eastern seaboard are working with scientists across many fields to develop innovative restoration programs. One idea is to introduce a non-native oyster from China called Crassostrea ariakensis.
In this video podcast, MicrobeWorld talks about current research underway with C. ariakensis, the potential risk of new diseases that could affect the Bays ecology and/or human health, the attitudes of Marylands watermen toward the oysters possible introduction, and the role of local, state and federal policy.
Special thanks goes out to the DC Science Writers Association, the Marian Koshland Science Museum and the University of Maryland Center for Environmental Sciences Horn Point Laboratory for helping with the logistics and planning of the shoot. Since the introduction of MSX and Dermo in the 1950s, two infectious diseases that played a large role in the decline the Chesapeake ... more -
Lobsters on the Run
A story of triumph in a supermarket of oppression...
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Shuckin'
Louisiana supplies 40% of the nation's oysters, a slimy bivalve considered a delicacy by seafood connisseurs.
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