Not every food from the sea has tentacles, shells, or fins. Even vegetarians can benefit from sustainable ocean harvest. Seaweed, or marine alga, is found all over the world, and has fed humankind for millennia. Of the thousands of
Baked Halibut with Lemon-Basil Cream
This preparation produces one of the juiciest, most flavorful fillets of halibut we’ve yet found – both light and rich, with just enough tang to cut the creaminess of the coating. Serve with steamed rice and a spicy vegetable stir
Chipotle Black Cod
This is one of the easiest, quickest preparations I’ve tried, but don’t let its simplicity fool you – the flavors are complex and well suited to a variety of sides or servings. I used black cod, which has a tender
Alaskans Clean Up Their Act
Here’s some good news for a change, and a great example of responsible living and collective stewardship. The MCA foundation, along with dozens of local groups and communities, has cleaned up over one million pounds of trash from 34,000 miles
Wild Salmon vs. Hatchery-raised: judges weigh the differences
In a renewed lawsuit pitting economics against environmental concerns, judges are again being asked to consider whether hatchery-raised fish should be considered identical to wild salmon when counting fish populations. Although a ruling last year declared that they were, in
Incredible Oyster Stew
In my family, oyster stew is reserved for holidays: elegant, somehow “fancy” – we usually save it for Christmas Eve. Our traditional version is thin and loaded with oysters; this version is a little thicker and more hearty. I made
Alaskan Pollock Fishery: Warmer Waters, Migrating Stocks
The Alaskan pollock industry is the largest commercial fishery in the United States, accounting for 2 billion pounds of catch annually, or a third of all seafood caught (by weight). Careful monitoring of pollock stocks and migration patterns on the