An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• The undead craze goes under the sea with zombie squid hats (above)
• The Great Abalone Die-Off — Red Tide in Sonoma County leaves tens of thousands of abalone rotting on beaches
• According to new study, eco-consumers want a universal sustainability score for all products
• Ahoy ye fishmongers! September 19th was "Talk Like a Pirate Day" (we translated the CF website in honor)
• Fish cam — Check out Wild Nunavut Arctic Char swimming in their natural habitat
• A new study finds shark extract squalamine can fights viruses
• Illinois launches Asian carp anti-hunger program

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• A new meaning (above) for fish face, and more...
• Only you can prevent invasive species. Trout Unlimited starts new campaign to get you to clean your gear.
• The kids are all right: New FoodCorps Service Members Speak. Get the 
• On the farm, what's old is new again in a new animated short film called "Back to the Start." Coldplay's song 'The Scientist' is performed by country music legend Willie Nelson.

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Glass Beach in Mendocino County, CA (above), A Treasure Of A Beach Created From Trash
• Invasive species for dinner. Get onboard with the craze with the Potomac Snakehead fishing tournament.
• More in from NOAA as Summer Heat Unravels Arctic’s Icy Blanket “What we are seeing unfolding in the Arctic, while disturbing, is no surprise.”
• Newfoundland embraces aquaculture: "“With the traditional fishery almost being a thing of the past, I feel that the future for aquaculture looks really good in this area. I feel positive about it, and at least it’s steady work with a steady paycheck coming in."
• Lobsters Find Utopia Where Biologists See Trouble Say researchers: "lobstermen, their communities and the [Maine] economy are caught in 'a gilded trap,' in which short-term profit outweighs long-term social and environmental risks."

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Cephalopod art with bottle cap nautilus (above by Ryan Lytle) 
• Is it two great tastes that taste great together? Lobster ice cream a hit in Hong Kong
• Life on a Lobster's Mouth, the beautiful story of Symbion pandora on Creature Cast

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• More fun with robotics: Robotic Seagull Attracts a Real Flock of Seagulls
• Salon goes On the hunt for wild mussels
• Strange as an old time B movie: Mysterious Orange Goo on Alaskan Shores Turns Out to Be Possibly Toxic Fish Eggs
• NYC's Zabar's gets busted for lobster-less lobster salad. Why not call it what it is — crawfish
• Trace and Trust makes the New York Times with A Boat-to-Table Initiative Brings Fish to Chefs
• PEW Environmental Trust debuts a new video Cod: the Fish that Made New England As a fisherman says in the video: "If we can send somebody to the moon, we can sure as hell fix this fishery."

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Fish propaganda, from a poster hanging in Toronto fish shop Hooked, as seen in one of our favorite reads, Good Food Revolution
• Robotics gets inspired by the sea: Scientists Develop Robotic Tentacle Inspired by Octopus and Robot seals help heal Japan's tsunami victims
• Soon humans may be able to see the ocean depths for themselves. Virgin Oceanic is planning its first trips.
• What links the arctic & island nations? They're both on the front lines of climate change. Many Strong Voices helps take action.
• The perils for fish are many. As Time reports, The Gulf of Mexico Dead Zone Isn't Quite Record Size—But It's Still Huge
• The New York Times weighed in on the importance of Removing Barriers to Salmon Migration
• Good things can happen when dams come down, as seen in Ottawa where Atlantic Salmon Returns to Credit River After 100-Year Absence

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Salmon in the news, watch video with Paul Greenberg on why you should sign the petition to stop the Bristol Bay Mine in Alaska and GM salmon
• It's not just about Alaska. On the fate of California salmon, The San Francisco Chronicle reports that Salmon may face greater threat than water shortage. "In the end, we may have small runs maintained by human effort and considerable expense."
• And Paul Greenberg writes in the Atlantic on: A Stimulus Plan for Seafood: Tear Down Those Dams
• For something you can't eat enough of, try an invasive species. Snakehead is on the menu in Maryland. As Chef Chad Wells of Alewife says: "We've proved time and again, the best way to destroy something is get humans involved."

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• It's a strange, strange world as seen with an electron microscope. Behold, the hydrothermal worm, pictured above, a deep-sea creature found near hydrothermal vents in the ocean.
• For more on the sea floor, check out Google Earth's new tour From Crabs to Faultlines, 7 Ways Updated Google Earth Journeys to the Ocean Floor
• If you like seeing the world magnified, check out this shrimp tail at 230x 
• A 375 million-year-old missing link fossil found in the Canadian province of Nunavut shows that the "genetic blueprint for arms, legs, fingers and toes existed in prehistoric fish long before some of them evolved into land animals exhibiting such features."
• In the world of giant fish, the LA Times asks: Can bluefin tuna farms work? In pens off Baja, an Icelandic company is raising the fish.
• The ocean goes glam, as Daily Candy reminds us that There's Nothing Fishy About Shellbound Rings
• If the crazy-hot weather has got you down, cool your mind Cool Off with Most Beautiful Waves Ever (Slideshow)

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Arctic cod under the ice (above by NOAA), and more images of exploration in a Smithsonian National Museum of Natural History photos 
• New artisan fish sauces to upgrade your Southeast Asian recipes
• Best name for a seafood stand: Bon Chovie. Swim fast. Fry Young.
• San Francisco Chronicle has advice for how to finesse those fishy sardines
• Going Dutch: How the Netherlands Created a Sustainable Fishing Industry Key point — the government helped fund it.
• A good domestic development: U.S. launches marine aquaculture initiative
• New government state of the fisheries report from NOAA announces "Great progress" toward ending overfishing domestically 
• Bon Appetit sets up your weekend with How to Grill a Whole Fish, Step by Step
• Thought we were the only ones to put shrimp in space? Astronauts Enjoy NASA's Version Of Shrimp Cocktail

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Arctic cod under the ice (above by NOAA), and more images of exploration in a Smithsonian National Museum of Natural History photos 
• New artisan fish sauces to upgrade your Southeast Asian recipes
• Best name for a seafood stand: Bon Chovie. Swim fast. Fry Young.
• San Francisco Chronicle has advice for how to finesse those fishy sardines
• Going Dutch: How the Netherlands Created a Sustainable Fishing Industry Key point — the government helped fund it.
• A good domestic development: U.S. launches marine aquaculture initiative
• New government state of the fisheries report from NOAA announces "Great progress" toward ending overfishing domestically 
• Bon Appetit sets up your weekend with How to Grill a Whole Fish, Step by Step
• Thought we were the only ones to put shrimp in space? Astronauts Enjoy NASA's Version Of Shrimp Cocktail

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

power lines and jellyfish (above) by Bret Gum

• Phil Cruver writes in the Christian Science Monitor on A 'Blue Revolution' to fight hunger in Haiti and world
• CBC news reported on a new website that tracks seafood dinners back to fishermen
• The disappearing fish we should worry about: How Virginia's permissive legislation is destroying the menhaden — and the Atlantic's ecosystem in Salon
• Greenhouse tilapia are growing in Andalucia, Spain
• LA Times sings the praises of California Salmon as they make a welcome return after an enforced three-year hiatus

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

Happy Canada Day!

• So you think you can shuck? Get ready for your 15 minutes of fame. Hollywood is calling and auditions are due by July 10.
• Sea Lettuce Confidential in PEI “All Islanders can rest a little bit easier now that there’s some way of removing this stuff.”
• Mark Bittman puts clams on the grill with The Minimalist: Grilled Shellfish With ‘Barbecue’ Sauce
• The Royal Newlyweds were treated to Nunavut wild arctic char and sea urchin, prepared by a special youth culinary program of Iqaluit high school: Twas the night before Royalfest
• Jellies Watch: Jellyfish Invasion Keeps UK Nuclear Power Plant Shut Down
• NOAA reports on the new normal with Average U.S. temperature increases by 0.5 degrees F
• Carp Attack — this invasive species means business in the midwest

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

Laughing Bird fresh shrimp returned this week, and all was right with the world.

• Nose to tail eating meets tableware in the hands of Chef Richard Garcia of 606 Congress in Boston with striped bass spinal cords.
• Bycatch are on the menu in Austin, Texas where Lesser-known fish are taking on a starring role
• NOAA keeps Oregon coastal coho on endangered species list.  "Key fish habitat, hit by logging, agriculture and urban development, remains "severely degraded."
• TIME looks at the changes sea level rise just the width of a nickel can cause as Sea Levels in North Carolina—and Elsewhere—Rise Fast
• Matt Tinning, Executive Director, Marine Fish Conservation Network, on Huffington Post Memo to John Bryson: Start Studying Up on Fish
• Alaska's Tartare and Burgers: Can We Learn to Save Wasted Fish? asks Helene York in The Atlantic. "Romanticizing only the harvesting stage may prevent us from improving everything else. Perhaps it's time to recognize the contributions made by all parts of the supply chain and the challenges each face."
• Name that sea lion. There's a pup at the New England Aquarium waiting for you to think of something brilliant.
• And there was this crazy video up on YouTube. I think it was called Shrimp Wars: Return of the Vannamei

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

Great Father's Day gift: a hook bottle opener!

• Paul Greenberg writes in Salon on GM salmon: "It is completely unnecessary."
• In The New York Times Diner Journal, Sam Sifton invites your two cents.  Jump in On Bluefin Tuna in Restaurants 
• Lobster, how do we love thee? Food & Wine gives us 15 ways
• Commerce eyes push to beef up aquaculture reports the Gloucester, MA Times
• CBC reports that Household chemicals could harm sockeye
• An important read, as reviewed on Politics of the Plate — Demon Fish: Travels Through the Hidden World of Sharks, by Juliet Eilperin
• And as e.e. cummings put it: it's always ourselves we find in the sea

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Plenty more fish in the sea? The Guardian maps predatory fish species in 1900 versus 2000.
• Calling all chef divers! Donate your most compelling ocean conservation photos to Marine Photobank and enter to win a 10-day trip to the Galapagos! 
• New seafloor mapping on Google Earth! Pretty amazing stuff.
• Don't throw that shell away — that's baby oyster habitat in Chesapeake
• It is estimated we now have 6 times more plastic than plankton in our oceans. Time to ditch the water bottle habit for good.
• Noodling (hand catchin') catfish may be illegal elsewhere, but in Mississippi, you can get bit all you want! <--Video demonstration

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• In the ocean... junk food looks a bit different (above) — from TreeHugger
• Issues of traceability made the rounds last week (with appearances by CleanFish). Chefs and consumers want to know what they're getting, from The New York Times to ABC TV 7 in San Francisco. The key — look for a branded fish and a gill tag.
• The Irish Times tells us Why the Forty Foot jellyfish could be a bad sign for the sea
• And if that's not enough gelatinous fun, this video of sci-fi quality images argues that there's no such thing as a jellyfish
• New Shark-Repellent Fishing Hook Will Minimize Accidental Shark Catches Selective Magnetic and Repellent-Treated Hook (SMART) will help keep sharks away from the fishing lines intended for other species.
• If you want to reduce bycatch, think like a fish
• Dead zones, overfishing isn't the only bogeyman for ocean life. Chemicals in Farm Runoff Rattle States on the Mississippi reports The New York Times.
• Waters that need more global attention, a look at African fisheries by Slow Food International

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• The Top 10 New Species discovered in 2010 is out. Our favorite? Louisiana Pancake Batfish! (above)
• We are rooting for this pod of pilot whales. Video footage taken from the shore of the Loch Duart smokehouse in South Uist, Scotland.
• Keep more bottles out of the ocean! Here's an idea... build a backyard greenhouse.
• The Caeser salad gets a herring makeover. But only the highest quality herring (JC David ahem ahem) will do!
• Six athletes brave great white sharks and hypothermia to become the first group to swim from the Golden Gate Bridge to the Farallon Islands.

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• More sea turtle attention! What perils our friendly friends face via TreeHugger.
• Congratulations to Michael Mina and staff of RN74, voted as best place to get dinner in San Francisco if you had only one night. Check out the Loch Duart salmon pastrami with grilled country bread, lemon slaw, dill pickles, grain mustard and potato chips
• New boutique bivalves on the market reports Tasting Table, from blood clams to honey mussels.

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Images from Nunavut, aurora over sea ice and more.  We're already looking forward to wild char season.
• More fish for breakfast: salmon and asparagus frittata
• It's been a year since the BP oil spill... Are you eating gulf seafood yet? Add to the conversation on USA Today.
• More on shark fins: Washington state just put a ban out.
• Urban wildlife? That's not just code for rats and pigeons. Our friends at the aquarium introduce us to the urban sea turtles of Long Beach, CA.

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• 606 Congress in the Renaissance Boston Waterfront Hotel got reviewed by the Boston Globe. Blackburn's hook + line haddock singled out as "crisp-skinned and moist, atop white beans cooked with chorizo."
• Bulgaria gives dinosaurs of the Danube a break with one-year (likely to be extended) ban on Danube beluga sturgeon fishing. Read more from WWF
• San Francisco Chronicle celebrates the best season in four years as King salmon regains crown with long summer run
• Prince Charles delivered the keynote speech at "The Future of Food" conference at Georgetown University:  "We have to put nature back at the heart of the equation."
• In TIME, writer Eben Harrell writes EU Fishing Debate Heats Up "Policy makers don't talk enough about environmental justice--about how the poor carry the bulk of the burden of heavy industry and environmental degradation in the global village. But the European fishing quotas are an example of how sound environment policies--trying to do the right thing for the environment to ensure a sustainable future for us all—can also come with an agonizing human cost."
• Big fish, little fish — what's a cook to do? Sayonara, Sardines: Tiny Fish Are Just As Vulnerable To Collapse As Large Ones
• Kick off summer with Tasting Table's Lobster Roll Rumble, June 9 in NYC.  15 rolls. 15 chefs from across the country. 

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Fisheries sustainability different than aquaculture writes Dr. Stephen Newman in Seafood Source
• Heirloom tomatoes and heirloom oysters in one shot: Massachusetts  eyes sales of shellfish at farmers markets
• New catch limits signal success of new fish rules. State and federal authorities should fight to keep a system that appears to be working, argues the Portland (ME) Press Herald
• The Atlantic writes on Turkey' mackerel: How a Country of Fishermen Lost Its Favorite Fish
• A new book "Among Giants: A Life with Whales" displays amazing images (see here in TIME) captured by photographer Charles "Flip" Nicklin, reminding us why whales, like humans, deserve life on this blue planet.
• How do I love thee, designer fish, let me count the ways...on design sponge

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Art and nature from the bottom of the world, like Krill Love, above by Casey Dunn
• CNN reflects: Gulf Seafood a year after the spill
• The WTO and overfishing, The Economics of Fishing Subsidies -- Destroying a Vital Global Enterprise
• Get some tips from San Francisco chefs on what to do with all those leftover Easter Eggs — devil them with crab, smoked salmon, and shrimp
• Fashion fish trays, perfect for summer entertaining.

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

By Frank Stockton, from World Without Fish

• Flounder Roe, gets some love in New York Magazine, and with a recipe by Dave Pasternak of Esca for Flounder Roe With Blood-Orange and Meyer-Lemon Salad
• Cod author Mark Kurlansky's new book World Without Fish (interwoven with a graphic novel by Frank Stockton) gets a nod from the New York Times. “Beware of fish that is very inexpensive,” he warns. “Cheap fish has usually been caught in careless ways.”
• Food & drink for thought: Oysters are the secret ingredient in your beer Tasting Table tells us, and gives a few places to try this traditional brew.  
• What we'll be cooking this weekend with our new fish from Cyprus: Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil in the April issue of Bon Appetit
• Come on, it's Friday. You know you want to watch a cat and a dolphin play together. Isn't that what the internet is really about?

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Daily Mail UK New biodegradable golf ball for use on cruise ships made from lobster shells
• According to CNN's eatocracy, Appetite for Japanese seafood remains undampened
• Go armchair sailing with the 5 Gyres project to find out if the South Pacific presents the same plastic pollution found in the North Pacific, North Atlantic, Indian Ocean and South Atlantic.
• Mark Bittman at the New York Times give us Another Great Way to Cook Fish
• Had a bad week?  Feeling tough? Just look at these faces and try not to get the warm fuzzies.  We dare you.

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Profile of Justo Thomas, Fish Butcher, at NYC's Le Bernardin in Eatocracy. "Justo Thomas is a symphony conductor... But Thomas’s instruments do not include strings, percussion, or woodwinds. His are a half-dozen German-made steel knives."
• Asks Francis Lam in Salon: Is it racist to ban shark's fin soup?
• Profile of Peruvian "jungle chef" Pedro Miguel Schiaffino (above, holding a paiche) in The Australian
• The U.S. State Department and Secretary Clinton praises Costa Rica for "its trailblazing efforts to achieve sustainable, inclusive growth" and singled out their innovations in agriculture. (Psst — Want a taste?  We have the exclusive on Costa Rican shrimp, available now under the Laughing Bird brand.)
• For anyone who still thinks it's not so bad to feed antibiotics to fish, check out Maryn McKenna's piece in Wired, Drug-resistant bacteria: To humans from farms via food
• Bivalves Beware "A pistol grip could give you an edge over the oyster" says the Toronto Globe And Mail. Meet the Shucker Paddy.

An unscientific, and often whimsical, collection of our favorite fishy finds of the week

• Our new favorite chef blog, from Richard Garcia in Boston CHEFS DAILY FOOD BANK 
• By Sarah Nassauer in the WSJ - Eating Fish in a world of overfishing. "We don't need to run around screaming." The Slippery Business of Picking Fish Sure, We're Told to Eat More Fish, but Just Try to Make Sense of the Many Definitions of 'Sustainable' 
• From the Boston Globe, good news for trout: Mass. leads region in removing obsolete dams

An unscientific, and often whimsical, collection of our favorite fishy finds of the week 

• Big fish numbers dwindling: UBC study in CBC Canada. Prey fish populations have doubled as predators overfished. Time for one of Karim's JC David herring SeaDogs.
• A west coast crab roll with an east coast heart at Southie in Oakland, from Tasting Table
• Sodexo Commits to 100% Contracted Sustainable Seafood by 2015, release out today says. And they're partnering with CleanFish to do it.
• And another warming soup for a chilly week from Toronto's Globe & Mail, Salt cod cabbage soup with smoked bacon and clams
• Michael Pollan writes expanded version of Food Rules, tell SlowFood USA your Food Rule.

An unscientific, and often whimsical, collection of our favorite fishy finds of the week 

• CBS News investigates NOAA and Gloucester fisherman American Fishermen Caught in Net of Regulations
• Echinoderms to the rescue! Sea Cucumbers Could Solve Problems with Fishery Pollution
• NOAA proposes first US aquaculture guidelines
• Mark Bittman in the New York Times on GMO Food: Why Aren’t G.M.O. Foods Labeled? He's as concerned as we are and calls unlabeled GMO "demeaning and undemocratic."
• Our intrepid friends at Patagonia are out Looking for Steelies in southern California
• Handmade Ice Fishing Decoys delight our unlimited appetite for fishy gear
• Need a recipe for a great cioppino? It needs fish, shellfish, wine, tomato sauce & your imagination says Russ Parsons of the LA Times