26 June 2010

Tuna’s End

Image: Kenji Aoki for The New York Times

 "What was in the water that day was a congregation of Atlantic bluefin tuna, a fish that when prepared as sushi is one of the most valuable forms of seafood in the world. It’s also a fish that regularly journeys between America and Europe and whose two populations, or “stocks,” have both been catastrophically overexploited. The BP oil spill in the Gulf of Mexico, one of only two known Atlantic bluefin spawning grounds, has only intensified the crisis. By some estimates, there may be only 9,000 of the most ecologically vital megabreeders left in the fish’s North American stock, enough for the entire population of New York to have a final bite (or two) of high-grade otoro sushi. The Mediterranean stock of bluefin, historically a larger population than the North American one, has declined drastically as well. Indeed, most Mediterranean bluefin fishing consists of netting or “seining” young wild fish for “outgrowing” on tuna “ranches.” Which was why the Greenpeace craft had just deployed off Malta: a French fishing boat was about to legally catch an entire school of tuna, many of them undoubtedly juveniles. "




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Read the whole story at The New York Times.

03 June 2010

This 'n that

Image: Tom Schierlitz for The New York Times


Here are a series of recent articles, recipes, and other articles of interest in the food world:


From The New York Times:

Sour Beer Is Risky Business, Starting With the Name

Recipe Redux: Rhubarb-Strawberry Mousse, 1989



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From The Times-Picayune:

Lilikoi Cheesecake


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From the Los Angeles Times:

Recipe: Quesadillas stuffed with greens and feta

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From the Miami Herald:

A perfect soup for heat of summer