Sushi favorite Japanese eel at risk of extinction
February 6th, 2013
09:05 AM ET
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Bad news for food-obssessed travelers to Japan.

Unagi - the sweet broiled eel dish that's one of Japan's best eats - may soon be going the way of shark's fins and fish balls: it gets overfished (check), it gets put on an endangered list (check) and it gets banned from restaurants (maybe).

The Japanese Ministry of the Environment officially added Japanese eel to its Red List of endangered fish on Friday, reported Yomiuri Shimbun.

Read the full story - Japanese eel becomes latest 'endangered food' - on CNN Travel.

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Filed under: Environment • Fishing • Japan • Ocean • Sustainability • Travel


With cod fishing slashed, a way of life may slip away
February 4th, 2013
06:45 PM ET
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An old wooden carving known as "the Sacred Cod" hangs in the Massachusetts State House.

That figurine has stared down at lawmakers for more than two centuries as a reminder of how important cod fishing has been to New England, where generations have made a living by casting their nets out at sea.

"It's the only job I've ever had," said Al Cattone, a Gloucester fisherman, who - like his father and grandfather before him - spent more than 30 years braving the Atlantic's rough waters and cold winds in search of fish.

"It's not so much a job as it is an identity."
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Filed under: Environment • Fishing • Ocean • Sustainability


Next Course: Fish marrow
January 11th, 2013
03:30 PM ET
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At Eatocracy, we eat like it's our job - because it is. There's no crystal ball for food editors to peer into or a Ouija board that contacts Escoffier from beyond the grave for culinary guidance. Instead, we rely on the tastemakers – the chefs, the farmers, the artisans – and our own eyes, ears and mouths to keep us informed of the latest movements in the food world. This series, Next Course, looks into what’s coming up in the food world.

"Pssst! Hey buddy, you looking for any of that there...fish goo? I know a guy."

An unusual product, popping up in hushed conversation among chefs and their fishmongers, may soon be swimming to a restaurant near you. It's fish marrow. Yes - bone marrow from fish.

Once the domain of dogs' dinners and the working class’s cucina povera, in recent years, bone marrow oozed into chef territory. Platters of sawed-open bones with rich marrow soon popped up on high-end menus across the country. Anthony Bourdain coined it "butter from god," and it gained a devout following accordingly.
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On the hunt for a shooting and fishing vacation
October 4th, 2012
10:30 AM ET
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Hunting and fishing are on the rise for the first time in decades.

While hunting has always been a way for self-sufficient people to feed their families in a poor economy, another theory for its current popularity is that it can also be an affordable "staycation" for people trying to spend less on their vacations.

Steven Rinella, host of "Meat Eater" on the Sportsman Channel and the author of a just released hunting tome of the same name, says there's more to it. As an increasing number of Americans become interested in where their food comes from and want to play a part in making it, Rinella says that many are newly compelled to try killing their own meat.
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Filed under: Animal Rights • Fishing • Food Politics • Hunting • Travel


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