This video of a deep-fried yet still-gasping fish at a restaurant located in, we think, China is truly one of the most unsettling things we've seen. Thanks to its origins on the oft-playful Buzzfeed, we assumed this might have been a gag, that the joke was that this writhing creature was an animatronic robot or [...]
A photo-illustration composite image of an Aquapod fish-farming cage. Photo via nationalgeographic.com.
Aquaculture produces around half of the fish eaten worldwide, and since wild stocks are waning and global demand for fish is increasing, fish farming is destined to play a big role. National Geographic reports on a possible future of aquaculture, which includes free-floating, autonomous [...]
Genetically-engineered Atlantic salmon from a company called Aqua Bounty Technologies are on the brink of getting U.S. FDA approval. The fish of the future have finally arrived! Canada's Globe and Mail reports:
Tweaked with genetic material from chinook salmon and an eel-like creature called an ocean pout, it reaches market size twice as fast as normal [...]
The Kanye West / fish stick saga is starting to reach truly epic proportions: Kanye West was served fish sticks the other day while dining at the Cheesecake Factory.
A little backstory: last week's South Park had this whole storyline about a joke that united the nation: "Do you like fish sticks? Do you like putting [...]
Mark Bittman, author of The Minimalist column of the New York Times, recently posted a seemingly innocuous recipe for "Red Snapper with Citrus Salsa." Problem is, red snapper is one of the most over-harvested and thus endangered fish in the world. Tom Philpott, food editor for Grist, called him out on his lack of responsibility, [...]
Photograph of Akutaq by oysters4me, this one made with salmon berries, Crisco, and whitefish paste
Looking for another reason to preserve the Arctic and the lovely, tasty creatures that live there? Look no further than the oddly enticing Akutaq, also known as Eskimo Ice Cream (pronounced "a-goo-duk"). An acquired taste served at celebrations such as [...]
Mark Bittman writes a pretty heavy piece on the future of fish. Not the best news, but there's a little hope:
An optimistic but not unrealistic assessment of the future is that we’ll have a limited (and expensive) but sustainable fishery of large wild fish; a growing but sustainable demand for what will no longer be [...]
Greg Takayama went to Mitsuwa, a Japanese supermarket and food court in New Jersey, and paid two dollars for the cleaned vertebrae of a 700 pound bluefin tuna. He took it home and cooked it, and documented the whole thing. Mmm spinal fluid. [via]