Seafood News

Every floor displays pieces of South Mississippi's maritime history, from the recreational boats to the tools of the shrimpers, the boatmakers and seafood factories that once earned Biloxi the title of "Seafood Capital of the World."

Nobody in Europe, either locals or travelers, dresses up anymore. It used to be possible to identify people's nationality by dress: Americans were the ones with running shoes and fanny packs; Germans wore socks with their sandals; French wore tight pants and dress shoes, etc.

A rare lobster managed to dodge a dinner plate thanks to one woman's Facebook campaign.

The Alaska departments of Environmental Conservation and Health and Social Services have received further results from the U.S. Food and Drug Administration on the latest radiation testing of Alaska seafood.

Funny thing about fish: Everybody loves a great fillet in a restaurant or mussels in a bistro, but few of us cook fish at home with any confidence, thanks to so many efforts that end with the ugly mess of a halibut steak stuck to the skillet, disintegrating before it even hits the plate.

Audubon Nature Institute 's sustainable seafood program is creating a local chef council to help Audubon develop a partnership with New Orleans restaurants.

The excitement is brewing for the annual event Saturday evening that will select the young lady who will best represent the 51st annual Florida Seafood Festival over the course of the next year.

CSAs are great for so many reasons . You know exactly where your produce comes from, you're introduced to new fruits and vegetables that you might not typically use, you're supporting small-scale, sustainable farms and by eating locally and in-season, you're helping the environment.

Austal USA invested $300 million in the Mobile facility since purchasing the first 10 acres in 1999 for $2 million.

While we all enjoy a good ol'-fashioned burger every now and then, we don't enjoy the high calorie and fat price tag that comes with it.

With his wife, Tammie, craving to see the water once again, Features Editor Dave Wersinger took her to the New Smyrna Beach Marina for a casually elegant meal at Outrigger's Tiki Bar and Grille just off the Indian River.

Sarasota County health officials have issued a warning against eating raw oysters and exposing open wounds to coastal and inland waters after one person died and another was sickened by flesh-eating bacteria.

A new study conducted by the National Oceanic and Atmospheric Administration has bolstered convictions that many marine biologists and climate scientists have had for over a decade: Climate change is seriously threatening the world's shellfish supply.

French toast with enough saturated fat to last a week, a burger with more than three days worth of sodium and a stack of seafood with more than a day's worth of calories top this year's Xtreme Eating list of meals at full-service restaurant chains.

"I believe in what I would call a chitin economy. I personally believe, if properly developed, the material you can develop from chitin and the markets you could sell them in would make the shrimp shell worth more than the meat," said Rogers, an owner and founder of 525 Solutions, a startup company housed in UA's Alabama Innovation and Mentoring of ... (more)

But Red Lobster is making some big changes, pulling back from deep discounting and presenting food on the plate in a more vertical fashion, in the manner of upscale restaurants, rather than with fish, rice and vegetables positioned separately on the plate.

According to the latest numbers from the state Department of Agriculture , New Jersey's commercial fishermen landed more than 180 million pounds of seafood, valued at nearly $190 million, in 2012.

Along the southern edge of Spain, one of the oldest cities in Europe sits at the end of a narrow peninsula, jutting out into the sea.

After a hungry staff at the Louisiana Cajun Seafood House did a test run with family and friends, the restaurant is just about ready to start serving Southern-style Louisiana seafood.

Join Liz Williams, president of the Southern Food & Beverage Museum, as she lovingly stirs the story of her Gulf - Gumbo " Creole cuisine, the food of New Orleans , it's a living thing.