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1 hr ago | Illawarra Mercury
Kangaroo stew, paella, salmon cakes and a seafood noodle dish were on the menu at Friday's Koori Cook-Off at Primbee.
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Crystal Jarvis serves up catfish dinners at Claudette’s Kitchen in Peach County for patrons who came a long way waiting for the restaurant to open for dinner.
A CELEBRATION of seafood has got underway in Lyme Regis with Mackerel Week raising more than A 2,000 in its first three days.
In Maine, cold is good for a lot of things: wood stoves, snow, lobster, and, as it turns out, oysters all year long.
These four veggie burgers are worthy occupants of any bun -- no faux-meat here, just fantastically delicious combinations of beans, vegetables, legumes, and grains.
Neither bluefin tuna, a sushi staple, nor the popular hamachi, a Japanese variety of amberjack, is on the menu at Screaming Tuna Sushi & Asian Bistro, 106 W. Seeboth St., in Milwaukee.
Biz at a glance Name: Blue Dolphin Address: 8825 S.R. 52; Hudson, FL 34667 Phone: 862-9300 Website: www.bluedolphinrestaurant.com The Blue Dolphin restaurant in isn't bordered by tropical waterfront.
Commercial fishermen say seafood rules and regulations make it tough for them to survive, so the Gulf of Maine Research Institute is pushing lesser-known fish such as dogfish, red fish, and pollock.
The mayor of a Mexican fishing town has married a crocodile in an elaborate ceremony where the bride wore white and guests danced with the reptile.
Finn & Porter The difficulty and delicacy of oyster farming means these pearls of the seafood world can be pricey, especially when served raw and fresh and far from the ocean.
Girls who would like to participate have to be between age 16 and 18, and either a junior or senior in high school.
Paul Greenberg will read from his new book "American Catch: The Fight for Our Local Seafood" at a Town Hall Seattle event on June 10 at 7:30 p.m. Tickets are $5.
The 67th annual Maine Lobster Festival is pleased to welcome back the Seafood Cooking Contest.
Paul Greenberg's commitment to local seafood runs deep - so deep that the Manhattan-based writer once slurped down an oyster he'd plucked from the muck of New York Harbor, eliciting a gasp from a city official standing nearby.
Running a restaurant - any restaurant - is hard work. But running Farm Stand in El Segundo is harder than hard work, it's like Sisyphus, the Greek king who was doomed to pushing that rock up a hill for eternity.
A salty, warm breeze rolls off the Puget Sound with that deep, ocean-and-seaweed scent that promises a bounty of fresh seafood for Ballard fishermen and an appreciative community.
This summer when you stick a fork into a wedge of creamy Key lime pie, have a bit of reverence.
Updated: Fri Jul 11, 2014 05:52 am
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