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5 Inventive New Shrimp Dishes

Food & Wine | Posted 02.16.2014 | Taste
Food & Wine

Chefs are pickling, powdering and pulverizing shrimp into inventive dishes.

VIDEO: What Is Spiny Lobster?

Ali Rosen | Posted 02.07.2014 | Taste
Ali Rosen

For more food drink and travel videos visit Americans like to assume that Maine lobster is the only lobster worth knowing about....

12 Fish You Should Never Eat

Posted 12.03.2013 | Healthy Living

By Emily Main for Prevention Our oceans have become so depleted of wild fish stocks, and so polluted with industrial contaminants, that trying to f...

Stocking the Investment Pipeline in Sustainable Seafood

David Bank | Posted 01.25.2014 | Impact
David Bank

There's now a good answer for impact investors who wonder where to look for deals in sustainable seafood and ocean preservation: Fish 2.0. Last wee...

Impact Fund Invests in Aquaculture to Preserve Oceans

David Bank | Posted 01.25.2014 | Impact
David Bank

The UN's Food and Agriculture Organization estimates that at current rates of consumption, an additional 23 million tons of seafood will be needed by 2030.

From the Ivory Tower Kitchen: Less Can Be More

Hari Pulapaka, Ph.D., C.E.C. | Posted 01.23.2014 | Home
Hari Pulapaka, Ph.D., C.E.C.

What is equally true is that as plush as some of these ingredients can be, there are a greater number of lesser regarded ingredients that are often overlooked by professionals and amateurs alike.

Choosing Sustainable Shrimp

Menuism | Posted 01.23.2014 | Taste

Shrimp account for nearly a quarter of the nation's seafood consumption. But these numbers do not bode well for the sustainable seafood movement because shrimp is a tough item to source responsibly in the quantities it is currently consumed.

Top 10 Seafood Restaurants in the U.S. | Posted 01.23.2014 | Taste

When you're in a seafood mood, head to one of our picks for the Top 10 Seafood Restaurants in the U.S.

Heavenly Seafood in Sydney

Findery | Posted 11.07.2013 | Travel

It's almost Summer in Australia, and for those of us in the Northern Hemisphere that means it's an excellent time to take a trip Down Under.

Good News: Caviar That's Guilt-Free -- and Delicious

Zester Daily | Posted 01.23.2014 | Taste
Zester Daily

Caviar is a slippery subject in more than one way.

From Gut Feeling to Science: Ocean Health Index Releases Annual Scores

Greg Stone | Posted 01.23.2014 | Science
Greg Stone

The Ocean Health Index puts my gut feeling into a quantitative assessment of the impact of ocean health on human well-being. And because a thriving ocean is the most productive ocean, it defines the health of our oceans both now and in the future.

World Food Day - Save the Oceans, Feed the World

Ted Danson | Posted 12.16.2013 | Green
Ted Danson

Just 25 countries control 76 percent of the world's coastal oceans, and a mere 10 countries control 51 percent. We don't need an international treaty to resuscitate our oceans -- we just need to convince these key governments to better manage their fisheries.

Farmed Salmon Are Not a Sustainable Alternative

Ted Danson | Posted 11.26.2013 | Green
Ted Danson

Yesterday the Washington Post published a dangerously misleading article about farmed salmon. Lauding improvements in the salmon farming industry, they assert that farmed salmon is a viable alternative to wild-caught fish. We'd like to set the record straight: farmed salmon is a terrible choice for our oceans.

The Greatly Underestimated Fish Of Our Time

Posted 10.03.2013 | Taste

Ariel association aside, we love this fish.

Fishing for Chicago's Best Seafood

Menuism | Posted 09.26.2013 | Chicago

Any Chicagoan can see that the closest body of water is not anywhere you'd want to go fishing. Still, here are some spots in Chicago that take large measures to serve up solid seafood options year round.

Kitchen Hack: Cleaning Shrimp to Prevent Overcooking

Jeffrey de Picciotto | Posted 11.17.2013 | Taste
Jeffrey de Picciotto

These few tips will make your shrimp faster, easier, cleaner and more beautiful.

8 Mistakes You Might Be Making With Shrimp

Posted 10.15.2013 | Taste

Let's never wrestle with an overcooked, rubbery one again, okay?

What to Eat in San Sebastian

Phoebe Lapine | Posted 11.04.2013 | Taste
Phoebe Lapine

Pintxos bars -- the Basque equivalent of tapas -- are the cornerstone of San Sebastian's thriving foodie culture.

WATCH: NYC Vendy Awards Finalist, Luke's Lobster: Ambassadors of Maine

Liza de Guia | Posted 10.30.2013 | Taste
Liza de Guia

Meet Luke Holden, the president and founder of Luke's Lobster, a sustainably focused Maine seafood company based in New York City. Luke is a proud Mainer, or "Mainiac."

Seafood Snacks to Try Before Summer Ends

Conde Nast Traveler | Posted 08.30.2013 | Travel
Conde Nast Traveler

We all know lobster rolls and fish tacos taste better when it's balmy outside and you can smell the salt in the air. So it's prime time to eat these dishes from America's quintessential seafood towns...

17 Reasons To Make Mussels

Posted 08.28.2013 | Taste

Easy and delicious seafood for all.

A Medley of Lobster Rolls

Brian Silverman | Posted 10.21.2013 | Taste
Brian Silverman

When you are on vacation in Cape Cod, there is always the possibility of a rainy day, and the prospect of having to entertain the kids. Lobster rolls, of course, will, not only get the family to temporarily forget rainy day blues, but will also elevate you to hero status.

Eat Better Fish

Sea to Table | Posted 08.21.2013 | Taste
Sea to Table

In the traditional supply chain, fish passes through many hands before arriving on your plate, and the freshest fish on the market is at least six days old. Luckily, chefs all around the country are beginning to make choices that support independent fishermen and sustainable fisheries.

Top 5 Tastes: Stone Fruit, Seafood and Everything in Between

Leah Bhabha | Posted 10.14.2013 | Taste
Leah Bhabha

I consider myself extremely lucky to be able to eat at high class spots, hole in the wall joints, and everywhere in between on a regular basis (and to the immense detriment of my financial funds).

LOOK: The High Cost Of Seafood Fraud

Posted 08.09.2013 | Green

Americans now eat 50 percent more seafood than they did 50 years ago, according to a new report by Oceana [pdf] that details the cost of seafood fraud...