I don't know why I bother making a grocery list, I always end up with twice as much as I planned. This time around something new in the frozen seafood section caught my eye...and it was on sale for $8.99. Needless to say I ended up with a box of Fishpeople's Wild Alaskan Salmon, Topped... Continue Reading →
Here is a short video by the New England Aquarium on a collaborative study conducted in 2015-2016. Cusk (Brosme brosme) is not targeted by commercial fishermen and historically has been an inexpensive fish, if you can find one at a market. Their soft, mild flesh is known locally to be good in fish cakes and... Continue Reading →
Here are some short, but information-packed promotional videos by FisheriesCanada promoting the vast array of sustainable Canadian seafood products. It's not enough to just to say something is sustainable, as a consumer it's in your best interest to learn more about how your dinner was caught or raised. This next video focuses on sustainable aquaculture... Continue Reading →
I can appreciate a good sea scallop, especially raw or almost raw. Scallops, along with other shellfish are often quickly cooked by fishermen "on the muffler" using the heat from the engine exhaust. My dad scalloped when I was young and many of my friends are still working on scallops boats out of various ports... Continue Reading →
There are a lot of different fish I've wanted to try, but most of the fish I eat are local or seasonal species. I'm also in a somewhat dire financial situation, which limits my family's seafood purchases mostly to things I know will be eaten. I can't afford expensive failed experiments. But for this blog... Continue Reading →
Have you noticed that a lot of the seafood sold in supermarkets or marketed online has all of a sudden become "sustainable?" Over the last decade it has become a major buzzword along with "gluten-free" and "organic." How can this be? If all this seafood is really sustainably caught or farmed then why are we... Continue Reading →
You may have seen the blue MSC badge on packages of frozen seafood, and now fish from the 4VWX (Scotia-Fundy) fishing sector have met these tight criteria.
The ultra-low-opening bottom trawl (ULOT) minimizes impact of trawling activity on cod.