Fish news
Fish news
 
Category: Sea food
Monterey Bay Aquarium asks top chefs to help restore marine life

The Monterey Bay Aquarium has launched a national campaign asking top U.S. chefs and culinary decision makers to take a “Save Our Seafood” pledge not to serve items listed in the “avoid” section of the Monterey Bay Aquarium Seafood Watch List.

By with 0 comments
Miso soup kelp resists Californian eradication efforts

The invasive kelp Undaria pinnatifida is has now spread from Los Angeles to San Francisco Bay, despite eradication efforts.

By with 0 comments
Orange-and-yellow lobster mutant found in Canadian waters

A rare orange-and-yellow lobster has been found off the coast of Prince Edward Island in Canada. Instead of the drab colours normally sported by lobsters, this female specimen boosts a spotted orange-and-yellow pattern. According to specialists, she’s one in about 30 million.

By with 0 comments
Rare Megamouth shark found in pot with milk, malunggay leaves and chilli

The elusive Megamouth shark (Megachasma pelagios) is such an uncommon sight that only 42 confirmed reports of this fish exists since the species was first scientifically described in 1976.

The most recent report, the 42nd one, comes from a group of Philippine fishermen from the city of Donsol who accidently caught a four-metre long specimen while trawling for mackerel.

By with 0 comments
Congratulations, it’s a tuna!

In a world first, the Australian company Clean Seas Tuna has managed to successfully rear Southern bluefin tuna (Thunnus maccoyii) in captivity. This breakthrough opens up the way for the development of an alternative to wild-caught tuna.

By with 0 comments
Good news for Blue fin Tuna?

This year, fishermen in the southern ocean of Australia report seeing more tuna than in 20 years. They report not only bigger catches, but also that the average tuna is about 20% lager than previous years.

By with 0 comments
Sea cucumber for dinner tonight?

The sea cucumber, which has been an appreciated traditional food item along the coasts of South East Asia for many generations, is now beginning to show up on dinner tables across the globe. The vast majority of the captured sea cucumbers are however still devoured in South East Asia and countries such as China and Japan are big importers of the delicacy.

By with 0 comments
Kosher caviar?

The Caspian Sea has traditionally been the world’s main source of caviar, but pollution and overfishing has caused serious problems for the fish in this enormous lake and yields are dwindling at a worrisome pace. The Caspian crisis is now prompting an increasing number of restaurants and importers to switch to Israeli caviar instead.

By with 0 comments
Traditional Korean kitchenware turns out to ward off food poisoning

According to Korean scientists, brass can be used to make shellfish a safer choice at the dinner table. “We showed that copper ions diffuse out from a brass plate into a fish tank filled with seawater, and within 40 hours the copper killed 99.99% of the Vibrio food poisoning bacteria contaminating the living fish and shellfish,” says Dr Jeong-Weon Huh from the Department of Health Research at the Gyeonggi-do Institute of Health and Environment.

By with 0 comments
Genetic barcoding methods expose New York fish fraud

When Kate Stoeckle, 18, and Louisa Strauss, 17, collected samples of fish from New York fish stores and restaurants on Upper Manhattan and tested them using the new genetic barcoding method, an astonishingly large portion of the samples turned out to be mislabelled and sold under the wrong name. A sushi restaurant claiming to offer white tuna was for instance […]

By with 0 comments
Why you should always freeze fish before serving it raw

Raw fish, such as sushi and salmon tartar, is considered a delicacy and is served in restaurants all over the world. Before you decide to make your own raw fish dishes, it is however important to store the fish in the freezer for at least 72 hours prior to preparation. The recommended freezer temperature is -18°C / -0.5° F or […]

By with 0 comments