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Shellfish

WATCH: 27-Pound Lobster 'Rocky' Caught Off Coast Of Maine

Posted 02.24.2012 | Home

When you visit a lobster pound, your choice of lobster size is usually fairly limited. There are 1.5 pounders for the truly dainty, two and 2.5 pounde...

Oil and Herring Don't Mix

Carl Safina | Posted 03.18.2012 | Green
Carl Safina

When the Exxon Valdez ran aground in Alaska's Prince William Sound, it unleashed a regional catastrophe whose effects continue to play out these two decades later. One such apparent effect was the subsequent collapse of the region's herring.

Lynne Peeples

What Does Nature Know About Superglue?

HuffingtonPost.com | Lynne Peeples | Posted 01.05.2012 | Science

Kaichang Li was wading in the surf off the Oregon Coast when he spotted the future of superglue. Beneath the surface, a group of blue mussels anchored...

PHOTOS: Sea Urchin, Abalone And 10 Other Lesser-Known Shellfish

Posted 01.08.2012 | Home

So you've already given up your commitment to keeping kosher and gone to the allergy doctor for immunotherapy treatments to get rid of your shellfish ...

Fast Food Lobster Rolls

The Daily Meal | Posted 08.15.2012 | Home
The Daily Meal

Lobster is one of those ingredients that you don't expect to see on the menu of a fast food chain -- the health risks associated with shellfish, and t...

'Oyster Reefs Are Disappearing: Foodies Fine, Ocean Sad'

Peter Hanlon | Posted 05.25.2011 | Home
Peter Hanlon

85 percent of oyster reefs have been lost globally. In many bays, once-plentiful oyster reefs are now functionally extinct. But shellfish lovers shouldn't panic -- most of the oysters they eat today are farmed.

Ideas In Food: How And Why To Brine Your Lobster

Aki Kamozawa & H. Alexander Talbot | Posted 05.25.2011 | Home
Aki Kamozawa & H. Alexander Talbot

Most people don't season their lobster. In our new book, Ideas in Food, Great Recipes and Why They Work, we talk about brining and why we think it's i...

Local New York City Seafood? Yes! Kinda. Maybe.

Peter Hanlon | Posted 05.25.2011 | Home
Peter Hanlon

A number of seafood-centric writers and scientists recently gathered to tackle a not-so-common question: Can New York seafood be local again?

Keeping Afloat: Why Supporting Small, Local Commercial Fishermen is Important [Video]

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

I met up with Phil Karlin a couple weeks ago to learn all about small, family-owned commercial fishing operations in the New York area.

How Traif Came to Williamsburg

Josh Ozersky | Posted 05.25.2011 | Home
Josh Ozersky

Chef Jason Marcus of Traif demos his psychedelic foie gras, eggs, hot sauce, and maple gastrique, and also tells a memorable story about a rogue hasid...

An Inside Tour of NYC's Largest Retail Fish Market: The Lobster Place (VIDEO)

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

The modest mom & pop seafood shop into a thriving and respected wholesale/retail fish business, supplying over 400 of NYC's "most discriminating" chefs, in addition to seafood lovers visiting their 6,000 sq. ft. Chelsea Market store.

Imported Seafood May Be Riskier Than Gulf Seafood Post-Oil Spill

AOL News | Andrew Schneider | Posted 05.25.2011 | Home

...Environmental activists fervently insists the impact on food from BP's gift that kept on giving for more than three months lies just beneath the su...

Franglais: Saffron-Soaked Clams Bouillabaisse (RECIPE)

Kerry Saretsky | Posted 05.25.2011 | Home
Kerry Saretsky

Clams Bouillabaisse is a streamlined version of the traditional Marseilles fisherman's stew. A pot of liquid gold broth, gilded with saffron, sloshing with fennel, shallots, and garlic, white wine and tomatoes and sweet sea clams.

All About Geoducks: Don't Judge an Ugly Clam by Its Cover (VIDEO)

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

2010-07-08-geoduck.jpgWith the image of the beast in mind, yes, my first bite was met with hesitation. But the mild flavors and exciting textures made the geoduck's ugliness a lot less intimidating.

Weekly Mulch: Slick of Oil Industry Cash Gummed up Regulatory Works

The Media Consortium | Posted 05.25.2011 | Green
The Media Consortium

by Sarah Laskow, Media Consortium blogger The Deepwater Horizon oil spill in the Gulf of Mexico is worse than anyone thought, and the crisis will lik...

Why East Coast Natives Should Eat More West Coast Oysters (VIDEO)

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

Shared from food. curated. So where do YOUR loyalties lie? East Coast or West Coast Oysters? I found a Native New Yorker who wants to share why she t...

The Meat-Eaters Guide to Eating Less Meat

Susie Middleton | Posted 05.25.2011 | Green
Susie Middleton

Secretly, I could live on chocolate and coffee. But don't tell anyone, since I make my living writing about vegetables. And my darkest secret is this: My favorite thing in the whole world is (or was) chicken pan drippings.

Below the Radar: Rising Oceanic CO2 Levels Threaten Sea Life

Wendy Gordon | Posted 05.25.2011 | Green
Wendy Gordon

Oceans have absorbed about a quarter of all CO2 emissions, or about 530 billion tons over the last 250 years. But add enough CO2 and you lower the pH, creating a less hospitable environment for many forms of sea life.

5 Things You Should Never Order at a Work Lunch

Nicole Williams | Posted 11.17.2011 | Healthy Living
Nicole Williams

A meal involving business is never about the food -- it's about building a relationship. So when it comes to ordering, be sure to avoid these five selections.

Should Killing Lobsters In Boiling Water Be Outlawed? (VIDEO, POLL)

Huffington Post | Barbara Fenig | Posted 05.25.2011 | Green

It's summer, and as many head to the beach with hopes of enjoying fresh seafood, the practice of killing live lobsters in boiling water is drawing new...

Shark Attack!

Dave Hill | Posted 05.25.2011 | Home
Dave Hill

Australian Eric Nerhus had half his body inside a shark's mouth, which is kind of gross and also really bad for Eric Nerhus because -- as seafaring attack animals go, sharks are pretty much the worst.