Half of the fish we eat is farmed. Read about how at least some of it is raised in this excellent article on Chinese aquaculture in yesterday's New York Times.
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In his New York Times article, A Seafood Snob Ponders the Future of Fish, Mark Bittman laments the bygone days of "fishermen unloading boxes of flounder at the funky Fulton Fish Market" and seems annoyed at the fact most most fish on the menus these days are farmed. He should be. For one, the…
Andy Revkin also has a great blogpost at the New York Times on Our Exhausted Oceans. With opposition to aquaculture by many scientists as well as support for more marine protected areas, Revkin asks where we think seafood will come from in the future? My own answer: If we're smart, we'll eat like…
In today's New York Times Magazine, there is a great short article on Fish-Flavored Fish to confuse your logic and your tastebuds. To feed demand from the fast food industry (who needs the fishy flavor before they deep fry) one aquaculture company has come up with a way to put the fishy flavor in…
Yesterday, the New York Times ran an article about how China Says Its Seafood Is Safer.
Regulators say that over the last year, more than 30,000 inspectors have fanned out across the country, working to close shoddy seafood operations and enforce regulations against the use of banned antibiotics,…
Duck & Cover: Incoming baseline shift.
Soon people won't know what fish tastes like, unless it has been chemically tainted. Those carcinogens & antibiotics give your farmed fish that "zing" (or burning sensation) that you get no where else.