May 8th, 2012
02:15 PM ET
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Join Errol Barnett in the small seaside town of Luderitz, where oyster fishermen have adapted and grown an industry.

See more Inside Africa

Previously - Keeping an oyster shortage at bay

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Filed under: African • Cuisines • Fishing • Oysters


Chefs with Issues: The trouble with tuna
April 25th, 2012
04:30 PM ET
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Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Virginia Willis, a graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, is the author of "Bon Appétit, Y’all" and "Basic to Brilliant, Y'all."

I opened up a veritable bucket of bait, not a mere can of worms, back in January with my blog post titled "Wicked Tuna: A Deal with the Devil."

"Wicked Tuna" is a reality series that premiered April 1 on the National Geographic Channel. It follows the lives of bluefin tuna fishermen in Gloucester, Massachusetts, and is produced by the same folks that produce the hit TV shows "Dirty Jobs" and "Swamp Loggers."

By many accounts, including the National Geographic website, bluefin tuna are overfished. This is where I find a huge disconnect with the National Geographic channel hosting a show about Atlantic bluefin tuna fishing.
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Rising gas prices trap lobstermen
March 2nd, 2012
04:30 PM ET
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Dave Casmi has made his living fishing for lobsters along the coast of Cape Cod, Massachusetts, for 40 years. But he and other lobster fishermen are asking themselves if it’s even worth untying their boats from the dock anymore.

In today’s market, they are suffering from an economic triple whammy: High fuel prices mean it’s more expensive to trap lobsters, and the recession finds fewer people splurging on their catch. Plus, a lobster’s market value begins depreciating the moment it’s caught.

“I’m getting what I got 15 years ago,” he said, referring to the amount distributors are paying for his catch. “Just how long would you spend $3 to make $4?”

The situation is particularly painful for Casmi and his fellow lobstermen due to their inability to mark up the price to cover the cost of fuel: Distributors aren’t going to pay more for a product that is selling less. And because lobster needs to be sold shortly after being caught, Casmi can't hold out for higher bidders.
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Filed under: Aquaculture • Business and Farming News • Fishing • News


February 23rd, 2012
08:45 PM ET
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5@5 - Fish five ways
November 3rd, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

One fish, two fish, red fish, dinner.

Chef Brandon McGlamery of Luma on the Park and the soon-to-open Prato in Winter Park, Florida, has reeled in five enticing preparations for today's catch.

Five Fish Preparations: Brandon McGlamery
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Filed under: 5@5 • Fishing • Think


Shark fin soup faces extinction in California
September 4th, 2011
08:50 AM ET
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A Chinese delicacy may soon disappear from California restaurants if a bill to ban the sale of shark fins makes it through the state Senate.

A symbol of wealth and luxury, shark fin soup was once prized by Chinese emperors for its rarity. Today, it's typically served at weddings and banquets to demonstrate a host's good fortune.

But it comes at a high price, for one's wallet and the environment. Shark fins, which fetch up to $600 per pound, are sometimes acquired through the controversial practice of finning: a shark's fins are cut off and the rest of its body is tossed into the ocean.

California, home to 1.1 million Chinese-Americans, is one of the largest importers of shark fins outside Asia. The California Shark Protection Act would make it illegal to possess, sell or trade shark fins.

The state Senate is expected to take up the legislation next week.

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Filed under: Asian • Chinese • Cuisines • Culture • Fishing • News • Sustainability


No GMO Frankenfish for this award-winning author
June 2nd, 2011
07:00 AM ET
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Last September's Food and Drug Administration hearings on the introduction of genetically modified salmon into the consumer food system, and issues around labeling the fish as such gave rise to heated debates in Washington and on this very site.

Consumer protection advocates said food should be labeled as such if it derives from a genetically modified organism. AquaBounty - the creator of the "AquAdvantage® Salmon" at the center of the debate, argued that genetically modified salmon should not be required to display additional labeling as it has the same qualities as the non-GMO Atlantic salmon.

Our friends at the newly launched Gilt Taste asked Paul Greenberg, the James Beard Award-winning author of Four Fish, the Future of the Last Wild Food to weigh in on the matter.
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Filed under: Environment • FDA • Fishing • Food Politics • GMO • Ocean • Salmon • Sustainability


April 7th, 2011
09:30 AM ET
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Chef Eric Ripert is assuaging diners' radiation angst by mechanically testing the seafood he serves. An ecologist who's closely studied radiation's impact at Chernobyl thinks that going to those lengths in the U.S. just might be overkill.

Read more about the measures the Japanese government is taking to ensure that its seafood remains safe.



April 6th, 2011
11:15 PM ET
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In light of health concerns, celebrity chef Eric Ripert is employing radiation detection equipment to allay the fears of nervous diners, but he's not giving up on Japanese seafood.

Read more about the measures the Japanese government is taking to ensure that its seafood remains safe.

Previously – The man behind Eric Ripert's seafood empire – fish butcher Justo Thomas



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