Seafood News

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.

In a sea of specials and featured dishes and staff favorites, the catch of the day stood out: a simple fillet of red snapper atop a bed of eggplant and tomato risotto in lemon butter sauce dotted with capers.

This summer, try something different on the grill from the usual burgers or hot dogs.

ARCP's dividend yield is higher today than it has been since August 2012, while the quality of the income has increased substantially.

That red snapper you bought at the market: Is it actually rockfish? How about the pricey local halibut you ordered for dinner: Is it really a cheap, farm-raised whitefish from Asia? What about the tuna at your favorite sushi joint - really yellowfin, as labeled, or is it bigeye with dangerous amounts of mercury? And just how "fresh" can spiny ... (more)

Remember all those big summer plans you made while hiding from yet another polar vortex inside your dark, frigid house a few months ago? Well, you may feel like the sun has just begun to shine , but believe it or not, June has come and gone.

Scientists at the Harbor Branch Oceanographic Institute published a peer review study that found higher incidents of mercury in people who regularly consume locally caught seafood from the Indian River Lagoon.

For years, East 6th Street has gotten a particularly bad rap , pigeonholed like some Bollywood Joe Pesci as a culinary minefield of sporadic Desi Treats.

In Maine, cold is good for a lot of things: wood stoves, snow, lobster, and, as it turns out, oysters all year long.

You know fruit and vegetables have the most flavor during the months when they're being harvested.

You drag the pool noodles back to your towel, futilely attempt to dislodge the sand from the thigh band of your swimsuit and wonder idly if SPF 50 is really any better than the 30. And then this happens: You realize a day at the beach has made you powerfully hungry.

The Celebration of Cuisines program continues at Nao this week with the introduction of a Yucatan of Mexico-inspired menu that will launch tomorrow Tuesday July 8 and will run for six weeks until Monday September 8, 2014.

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Say "seafood boil" and most of us think of plastic bibs, greasy sauces and cheap crayfish -- all claw, little meat.

If you still are looking for a good seafood experience, you really don't need to look any farther than Angry Crab Shack in Mesa to see the flaw in that thinking.

If modern-day slavery is ever to be eradicated from Thailand's food sector, companies and supermarkets must set out to make their supply chains more transparent-a move for which there seems to be little appetite, especially among Thai suppliers.