Support the Recovery of Wild Salmon

By sarajean on 8/30/09 2:17pm
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If you’ve ever watched salmon spawn—okay, you probably have never actually sat by the water and passed the time watching salmon spawn, but you’ve probably seen them on TV or something—you know what hell these little fish already endure just to reproduce. Hell, if our moms and dads died just trying to get us fertilized, they’d be like, no way, I’m heading off to the East Australian Current with the turtle hippies; screw spawning.

So it’s like adding insult to injury continuing on with Bush II’s federal plan for salmon in the Colombia and Snake Rivers—which was to pretty much sit and do nothing.

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Seine Salmon

By lisala on 8/15/09 3:04pm
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France's river Seine, which begins at the coast across from the English channel, near Atlantic SalmonAtlantic SalmonHonfleur and runs right on through Paris and past, was used as a dumping ground for centuries. The Seine around Paris was so polluted by human and animal waste in the middle ages that there were bawdy French rhymes about it. But elsewhere, outside of Paris, the Seine was teeming with life, and provided not only lesser fish for human consumption, but salmon, the king of fish. But that changed, as more and more industrial waste was dumped into the river, so that by 1995 only the more tolerant species—only four of those (specifically, eel, carp, bream and roach) were to be found.

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Lobster: It's What's for Dinner

By lisala on 8/4/09 5:21pm
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The thing I feared and wrote about in Lobster the New Bologna has come to pass.

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Help Approve the Arctic Fishery Management Plan

By sarajean on 7/25/09 8:41am
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Arctic CodArctic Cod

If you’ve seen Earth or An Inconvenient Truth, or you’ve read any reports about global warming lately, you probably know how fragile the Arctic ecosystem is today. The bowhead whale, walrus, sea bird, polar bear and many other species are literally facing life-or-death struggles as their habitats change and decrease.

These problems, caused by global warming, industrialization, and ocean acidification, are largely exacerbated by human activity, which means that we have the power to take measures to harm—or to help.

Right now, the U.S. Secretary of Commerce is deciding on whether or not to allow these waters to be open to industrial fishing. Such activity would further deplete the Arctic area, wiping out these creatures’ food sources even more and causing them additional stress—as well as death.

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Support Sustainable Seafood

By sarajean on 7/15/09 6:56am
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Shame on you, Trader Joe’s. Chilean sea bass and orange roughy aren’t fish that should be regularly on the shelves in the store; they’re the kind of fish that cause fishermen to destroy habitat as if they’re all nautical Terminators.

According to Greenpeace, Chilean sea bass, considered “red list seafood,” are so scarce that Trader Joe’s actually has to hired pirates to catch them—and that, if not protected, will be extinct within five years. Then what will you sell, Trader Joe’s—crappie?

I thought it was illegal to sell endangered fish, anyway?

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Jeremy Piven Won’t Eat Fish

By sarajean on 6/26/09 3:32am
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Fish are friends, not food, says Dory of Finding Nemo, PETA and vegetarians everywhere. Apparently Jeremy Piven has joined the club. The Emmy-award winning star of Entourage has not consumed anything with fin or flipper in over ten months.

“I haven’t had a piece of fish since the doctor told me to lower my blood mercury level,” he recently told People magazine. Apparently he was suffering from “mercury fatigue” this past winter, and was forced to quit a project in order to recover. His blood levels were six times the normal blood level for mercury; he must have been eating fish at every meal!

Actually, the actor reports eating fish twice a day for 20 years. That’s still quite a lot of fish.

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Maine and Rock Broiled Lobster Tails

By NanoGirl on 6/22/09 11:06am
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DeliciousDeliciousEver wonder how to make your lobster taste just as good as Red Lobster makes theirs? First, Red Lobster uses two types of lobster – Maine Lobster and rock lobster (rock lobster also known as spiny lobsters are found in warmer waters and they have no claws, just a tail).


What you will need:


2 – 6oz Maine lobster or rock lobster tails


6 TBS Melted butter


¼ tsp salt

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Grilled Oysters, Northwest Style

By macallister on 6/15/09 10:36pm
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PhotobucketIf you live in the Northwest, sooner or later you need to learn to cook oysters. It's only right, really. Especially if, like me, you've no intention or desire to eat 'em on the half-shell with a little tabasco sauce.

This is dead easy, though, and absolutely about as authentic Northwest backyard cuisine as you'll ever find. Ready? Here we go!

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60 Foot Lobster Roll

By lisala on 6/5/09 4:54pm
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It's the time of year where communities all over Image of a lobster plate.Maine are having Lobster fests and Lobster Days and I confess to missing it a bit. There's something to be said for lobster rolls and corn on the cob, clams, potato salad, steamed lobsters, lobster chowder, stew and bisque, drawn butter, and endless servings of homemade pie.

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Lobster the New Bologna?

By lisala on 3/29/09 11:44am
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In 1621 after the Mayflower colonists settled, the Atlantic lobster was so plentiful along the coast of Massachusetts that the colonists perceived lobster as a trashImage of boiled Maine lobster; finest kind.fish, the food one ate if one had nothing better. So common were lobsters that the colonists, in emulation of the native population, picked lobster up at low tide along the kelp beds and used them as fertilizer for their crops. In 1623 Governor William Bradford was heartily embarrassed that the colonists had nothing better to serve the new arrivals than native lobster. Even decades later, young lads were sent to catch lobster from tide pools when household budgets and food fell short.

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