Content about Aquaculture

April 11, 2012
Grand Central Oyster Bar exec chef dishes on seafood trends
Ingber is chef at one of New York's landmark oyster bars
December 19, 2011
Focus consumer scrutiny on health aspects of fish
Richard Berman on redirecting the fish/mercury discussion.
November 16, 2011
Woodberry Kitchen committed to sustainability
Baltimore-based restaurant implements local, green initiatives
August 9, 2011
Bluefin jerky
Turning a typically unused part of the fish into jerky
July 7, 2011
How to get rid of invasive species: eat them
To keep invaders out, why not kill them and eat them?
May 16, 2011
Menu watch
Facing soaring food and fuel costs, chain operators are trying to figure out how much of a hike in menu prices their customers can take and the best way to break the sad news to them that the days of heavy discounting are coming to an end.
May 16, 2011
Shrimp sizzles on menus around the country
Shrimp is popular with customers, who enjoy the taste, and chefs, who enjoy the price and versatility.
September 20, 2010
D.C. restaurateur to grow her own oysters
Hank’s Oyster Bar owner works with farmer to create signature shellfish
September 7, 2010
NFI: Per capita seafood consumption slips
Report also ranks top 10 most-consumed fish and shellfish.
August 22, 2010
Operators suffering from oil spill
When Bob Omainsky attended his nephew’s Naval Academy graduation in May, he dined on Chesapeake Bay seafood while in Annapolis, Md. But he didn’t expect to serve Chesapeake Bay seafood months later in his Alabama restaurants.
July 7, 2010
Touring the Gulf: Acme Oyster House in Louisiana
The five-unit Acme Oyster House celebrated its 100th anniversary this year, and for the first time faces a shortage of oysters.
July 7, 2010
Touring the Gulf: Louisiana
A series examining the effects of the Gulf Coast oil spill on restaurants.
February 23, 2010
Chefs find quality tinned fish can lower food costs, add buzz to menus
Many Americans still think of canned seafood as a weekday sandwich stuffer fit solely for...
October 28, 2009
Louisiana Restaurant Association urges members to weigh in on proposed oyster ban
METAIRIE La. The Louisiana Restaurant Association said Wednesday it is urging its members and others...
May 24, 2009
Diver Sea Scallops Wrapped in Kadaif
Executive chef Raphael Abrahante lays shredded phyllo dough, or kadaif, in long strands. He places...
March 23, 2009
FDA issues warning on raw oysters
WASHINGTON After 11 people became ill after eating raw oysters at a restaurant in Chattanooga,...
February 1, 2009
Mollusk mania
A fairly mild early winter and improved farming techniques have been a boon to oysters...
June 29, 2008
Farming for fine fish
It has been a challenging season for wild king salmon, but early shortages of these...
May 4, 2008
Menu Line Extension: Red Lobster
When Red Lobster launched its expanded Fresh Fish menu, the key goal was for guests...
February 17, 2008
Seafood Choices Alliance holds European summit; experts say catch consumer interest, sustain seas
Chefs, with their ability to affect consumer tastes through new culinary trends, are in a...
January 6, 2008
Spicing up a slow season
After the frenzy of party-packed December, January can be pretty quiet in some parts of...
August 19, 2007
Fine food and live music accompany one another at two Chicago hot spots
As a big fan of jazz and blues, I often look for restaurants that accompany...
May 6, 2007
DISH OF THE WEEK: Steamed diver scallops with morels
Chef Fabrice Beaudoin seasons scallops with salt and pepper and quickly caramelizes them in a...
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