Fourchu Lobster: The Next Big Thing?

TIME:

Every food writer wants to be the discoverer of the Next Big Thing. Oh, to have introduced the world to Ibérico ham or foraged morels! No one would believe you broke the news, but at least you could fume in private. I would like everyone to note, therefore, that I am writing about the Fourchu lobster before it becomes a megatrend.

Read the whole story: TIME

Comments

[SimonBao]

10:31 AM on 08/11/2011

I certainly hope it does NOT become the next big thing, because if it does it will swiftly become over-harvested and threatened.

That's what happens every time some breathless journalist announces a Next Big Thing, and every time clueless foodies get all breathless because something New is on a menu somewhere.

It happened again quite recently with Blackfish, aka Wreckfish or Tautog. Long ignored by all restaurants and almost all anglers, a few chefs learned how to handle and prepare the fish and BOOM, Next Big Thing. A market for the fish was instantly created and in a single fishing season it went from plentiful to rapidly disappearing. And the next fishing season it had to be subjected to some extremely rigorous and unpopular limits.

[extreme eugene]

10:40 PM on 08/10/2011

Tastes like f aux chow.

[Treehuggindirtworshiper]

03:56 PM on 08/10/2011

I'm sure it's wonderful but from an environmental stand point is it sustainable? Will these 47 people be pushed out of their lively hood by big commercial fishing companies? Or will it become like Kobe beef and be so expensive only the elite will have an opportunity to enjoy it?