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NEWS
November 17, 2002 | Peggy Andersen, Associated Press Writer
Fin whales are Earth's second-largest creature after blue whales, reaching up to 85 feet long. Little is known about them because they prefer deep water, where they "gulp" large quantities of water and prey -- including small schooling fish, krill and squid -- straining water through plates of baleen in their mouths as they feed. They belong to a speedy class of torpedo-shaped whales known as "rorquals."
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FOOD
March 1, 2000 | CHERYL HECHT, SPECIAL TO THE TIMES
I love fennel in many forms: simmered slowly with saffron and tomatoes as the base for a lovely seafood stew; tossed with olive oil and roasted with haricots verts and potatoes; even raw, especially when paired with juicy navel oranges, as in this salsa. Fennel-Orange Salsa is crisp, colorful and subtle. The citrus helps tame the fennel's licorice flavor, and the fennel leaves make a nice substitute for the usual cilantro.
CALIFORNIA | LOCAL
January 31, 1989 | LESLIE WOLF, Times Staff Writer
News of a weekend fatal shark attack off the Ventura County coast traveled slowly down to San Diego. And, when it got here, it caused hardly more than a ripple of concern. In San Diego County, most lifeguard agencies were unaware of the Ventura County shark attack Monday afternoon--possibly the first such fatality in California in four years--and those who had heard the story said there was no cause for alarm.
FOOD
March 1, 1990 | JOAN DRAKE, TIMES STAFF WRITER
Some supermarkets and stores specializing in fish choose to bone trout before selling it; however, many times the fish is marketed eviscerated, but with the skeleton still intact. It's relatively easy to remove these bones before cooking, making the fish easier to eat. Unlike many species of fish, trout has thin skin and very small scales. Skinning or scaling, therefore, is really not necessary. The first step is to rinse the fish under cold water.
CALIFORNIA | LOCAL
September 11, 1997
Fin "Sonny" Polk, a systems analyst for the city of Oxnard who set up a wireless communications system for city employees, died Friday in a local hospital following a brief illness. He was 44. Polk was born Dec. 13, 1952, in Highland Park, Mich., and was baptized at New Mt. Sinai Baptist Church in Detroit. He graduated from Highland Park High School, attended the University of Michigan and received a bachelor's degree in computer science from Wayne State University.
WORLD
July 5, 2003 | From Reuters
The European Union has outlawed the practice of slaughtering sharks for their fins, which are sold to Asia to make soup, according to an official regulation posted Friday. Much shark meat is of little value as it is considered tough to eat, and the practice of "finning" -- hacking the fins off living sharks and dumping them back in the sea where they die -- has been blamed for pushing some species close to extinction.
ENTERTAINMENT
May 24, 1987 | COLMAN ANDREWS
Ten years ago, hard though it might be for the fish lovers among you to believe, practically nobody in America had ever heard of (much less eaten) that ugly but delicious denizen of the deep called monkfish or lotte-- and the idea of a diner addressing a slab of charbroiled shark would have sounded like a joke. Five years ago, orange roughy was all but unknown--as were such fun-to-pronounce Hawaiian species as opu, ahi and wahoo.
CALIFORNIA | LOCAL
March 30, 2001
Operating on jellyfish, taking blood samples from bat rays, coordinating CAT scans for a pair of sea turtles and overseeing laser surgery on a sea lion: These and more are part of a day on the job for Johanna Sherrill, veterinarian at the Aquarium of the Pacific in Long Beach. Sherrill, 34, manages health care for the aquarium's 12,000 residents. Her work involves making daily rounds and conducting regular physical exams.
OPINION
August 25, 2011
The loss of a cultural tradition is regrettable, but the loss of a species is tragic and the upset of the oceans' environmental balance could be catastrophic. That's why a California bill banning the possession and sale of shark fins should be pulled out of the Assembly Appropriations Committee suspense file Thursday and sent to the Senate floor, where it should be passed. Shark populations are declining, and close to a third of shark species are in danger of extinction. Contributing to this decline is the practice of shark finning, in which large-scale fishing operations cut off the valuable fins, used for the Chinese delicacy shark-fin soup, and throw the rest of the shark back into the ocean to die. At one time, the expensive soup was out of the reach of all but the wealthiest Chinese families, but the emergence of the Chinese middle class increased demand to the point where an estimated 70 million sharks are killed each year solely for their fins.
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