When we talk about the yield of a whole fish, we’re talking about the usable product, the part that has value, the part that isn’t...trash. But when what we’re calling trash is nearly half the fish, we have to ask ourselves, what are we doing wrong? In the 1990’s, London-based chef Fergus Henderson spurred an offal revolution, getting fashionable diners to tuck into devilled kidneys and roasted bone marrow, and creating markets for parts of land animals that people had forgotten how to eat, let alone cook.Read More
The story of a fish-hating restaurant cook turned wild fish evangelist who saw the light about aquaculture (or rather, tasted it).Read More
While salmon farms dominate the world of Norwegian aquaculture, another iconic species is on the rise.
Tag along with PJ Stoops, CleanFish’s Director of Research and Development, as he explores the where and why of halibut farming with a visit to Nordic Halibut’s facility in Averøy.Read More
Genetically engineering farm animals, including salmon, is an outgrowth of the belief that man can discover truth by objective, quantitative measurement, that creation can be explained simply by mathematics and mechanics. This view dismisses human subjectivity and multi-dimensional man. This view has also led to the separation of man from nature. Rather than being a part of nature, man has risen above nature. Nature is meant to serve man. This view underlies the clear cutting of old growth forests and contributes to overfishing. That is, of course, a world view run amok.Read More
“To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.” – Wendell Berry
The genie is out of the bottle. Last month (March 2019), the U.S. Food and Drug Administration (FDA) lifted the import restriction that prevented genetically modified salmon from entering the United States. The company can now import the eggs of genetically modified salmon from its research and development center in Canada to its grow out facility in Indiana, and sell the salmon as food.Read More
If locusts were good enough for John the Baptist, they're good enough for me. Although western countries have been slow to embrace insects as food, more than two billion people around the world eat upwards of 2,000 different insects. The most popular insects are crickets, grasshoppers, locusts, mealworms and ants. I am told that when fried in butter, dried crickets taste like shrimp.Read More