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BUSINESS
May 9, 1990 | MARIA L. La GANGA, TIMES STAFF WRITER
When you walk into your neighborhood fish market or grocery store, the display case is filled with "fresh" swordfish, "fresh" salmon, "fresh" shrimp, "fresh" petrale sole. But then you take your catch home and find that your "fresh" filet has a frozen center. Or your fork finds mush instead of firm flesh. How long has your dinner been away from the ocean? And what has happened to it since it left the waves behind?
ARTICLES BY DATE
CALIFORNIA | LOCAL
April 19, 2014 | By Louis Sahagun
Steelhead trout once packed the natural pools of Southern California's spawning rivers - that is, until the waterways were transformed into concrete drainage canals in the 1930s to protect the burgeoning flatlands from flooding. The last steelhead in the Los Angeles River was a 25-incher caught off a bridge in Glendale in 1940, two years after that stretch was paved. Today, the region's steelhead population hovers around 500 - 10% of what it was seven decades ago. "The good news is that steelhead are remarkably resilient if given half a chance," Jerry Schubel, president and chief executive of the Aquarium of the Pacific in Long Beach, said last week as crews were installing plumbing and temperature controls in an exhibit he said was designed to "reveal some of the secrets of this fish and inspire conservation.
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FOOD
August 11, 2012
Halibut is notoriously difficult to grill due to its low fat content. The brining process helps solve that problem, but there are a few more tricks as well. First, don't overcook it. Halibut is best when cooked to a low internal temperature. It will readily flake at only 118 degrees, the equivalent of a rare steak. Also, before grilling, brush a super-fine veil of homemade, or if you must, store-bought mayonnaise on both sides of the fish. This will help keep it from sticking to the grill.
CALIFORNIA | LOCAL
April 16, 2014 | By Julie Cart
The California Fish and Game Commission on Wednesday postponed a controversial decision on whether to afford gray wolves protection under the state's Endangered Species Act, giving itself another 90 days to consider the matter. After listening to a spirited 2 1/2 hours of public comment in an overflowing meeting room in Ventura, the five-member commission voted unanimously to take up the issue at its next meeting in June. The decision regarding listing was prompted by the arrival in late 2011 of a young male gray wolf in Northern California.
FOOD
April 14, 2012
If you've got company, it's always a nice touch to break through the salt crust tableside. It's like doing a magic trick. But return the fish to the kitchen to fillet it, since this is a messy process. • Using two spatulas, gently lift the fish out of its salt bed and onto a clean work surface (it will be tender and want to fall apart easily). Scrape off any salt clinging to the fish with the blade of your slicing knife. It's important to be as thorough as possible with this.
NEWS
January 6, 2004 | J. Michael Kennedy
Another seafood entree has become too popular for a species to sustain. Overfishing is threatening the orange roughy, plus other imported fish in demand in the U.S., according to a recently released scientific study. The study, prepared by the World Wildlife Fund and Traffic, the wildlife trade-monitoring network, said rapidly expanding and unregulated fishing in deep waters could make orange roughy commercially extinct if protective measures are not taken immediately by international governing bodies.
SCIENCE
February 14, 2013 | By Amina Khan
A common psychiatric drug may be affecting the feeding behavior of wild fish as it filters out of our bodies, through our toilets and into treated wastewater that is released into natural water sources, according to a new study in the journal Science. The findings, which examined the effect of trace levels of the anti-anxiety medication oxazepam on wild European perch, have implications for the survival rates of fish and the way in which human pharmaceuticals may affect the delicate food web in aquatic ecosystems.
FOOD
April 14, 2010
Baked fish with mint (samcocho) Total time: 50 minutes Servings: 4 4 whole sea bass or Tai snapper (each about 3/4 pound), gutted and scaled Salt Fresh mint leaves 1 tablespoon olive oil Wrinkly potatoes Green cilantro sauce Red chile sauce 1. Heat oven to 400 degrees. Sprinkle the fish with salt and set aside 15 minutes. Tuck a few mint leaves into the cavity of each fish. Place the fish in a baking pan and drizzle with the oil. 2. Bake the fish until it flakes easily, about 20 minutes.
FOOD
October 7, 2010 | By Noelle Carter, Los Angeles Times
There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south from the sea to the former imperial capital during the time of the Tokugawa shoguns. Because there was no refrigeration, the prized fish were salted to preserve them for the journey. It's been said that if one transported the fish in a single trip, without sleeping, the brilliant blue fish arrived in Kyoto fresh and perfectly seasoned.
FOOD
October 7, 2010
Ginger- and lemongrass-cured sable fish Total time: 15 minutes, plus curing time Servings: 8 to 12 1/4 cup plus 2 tablespoons coarse sea salt 1/2 cup sugar 1 tablespoon grated ginger 1 stalk lemongrass, dry outer leaves removed, inner stalk crushed (to release the oils) and coarsely chopped 2 tablespoons pink peppercorns, crushed 1 (11/4 - to 11/2 -pound) sable fillet, skin on and any pinbones removed About 3 tablespoons sake 1. In a medium bowl, combine the salt, sugar, ginger, lemongrass and peppercorns.
BUSINESS
April 16, 2014 | By Tiffany Hsu
In balmy Southern California this week, the polar vortex is putting a chill on Simon Baitler's Passover meals. On Monday night, 21 people dined at his Santa Monica house to celebrate the Jewish holiday. Another 10 were scheduled to be there Tuesday evening. To feed them all, Baitler had to get creative because a winter of historically frigid proportions has caused a shortage of whitefish, a key ingredient in the Seder feast's traditional gefilte fish. Most of the country gets its whitefish from the Great Lakes, which this winter were so thickly caked in ice that they are just now starting to thaw.
FOOD
April 11, 2014 | Jonathan Gold
It has never been easier to eat high-end sushi than it is now in Los Angeles - to surrender two hours and half a month's rent to the choreographed roll of the waves. You can experience the masculine crispness of Mori or the postmodern wackiness of Wa; the gentle experimentation of Kiriko or the discofied modernism of Nobu Malibu; the gold leaf and truffle oil of Go's Mart or the intellectual approach of Kiyokawa. The idea of purist edomae sushi, or at least its rigor, is well-established here.
ENTERTAINMENT
April 9, 2014 | By Mary McNamara, Los Angeles Times Television Critic
Ever since Charles Darwin made his way to the Galapagos, we've heard a lot about that fateful moment when some previously water-bound creature pulled itself up from the slowly receding seas, took a breath and began the eons-long march to humanity. What we didn't know was what that creature looked like and how, specifically, it relates to us. Based on the bestselling book of the same name, "Your Inner Fish" is a six-hour, three-part documentary determined to do just that. Paleontologist and evolutionary biologist Neil Shubin, who wrote the book and hosts the series, is infectiously enthusiastic as he takes viewers on a tour of the human anatomy, its unexpected roots (subsequent episodes cover our inner reptile and our inner monkey)
ENTERTAINMENT
April 3, 2014
"Game of Thrones" April can no longer be considered the cruelist month because it marks the return of "Game of Thrones. " Of the 52 weeks in a calendar year, only 10 are marked by new episodes of HBO's astonishingly ambitious and consistently amazing adaptation of George R.R. Martin's fantasy epic, but oh, what glory those 10 weeks can hold. Television so vivid with character, mood, setting and mythology that its growing number of fans view it with near religious fervor.    Return, then, for Season 4  to Westeros, a vaguely medieval land seeded still with magic and savagery and so geographically diverse it requires several continents as cinematic stand-ins.
SCIENCE
March 13, 2014 | By Amina Khan
Think of a robot. Chances are you imagined one with legs like C-3PO of "Star Wars" fame or something with wheels like NASA's Mars rover Curiosity . Neither of these rigid body types are particularly flexible and certainly can't move through water well. But what about a robot with a tail? Scientists at the Massachusetts Institute of Technology have designed a soft robot based on a fish, which can bend its body and quickly flee the way that real fish do to escape predators. Typical robots are rigid with exposed mechanisms and unnatural movement, but the fish described in the first issue of the new journal Soft Robotics is covered in a soft silicone skin.
CALIFORNIA | LOCAL
March 3, 2014 | By Jessica Garrison
The two California Department of Fish and Wildlife scientists charged with doing environmental work on the proposed Newhall Ranch development had a daunting task. They were to help review whether and how the largest residential development ever approved in Los Angeles County - 20,000 homes stretching across a bucolic valley - could be built without undue harm to the environment, protected species and Southern California's last major wild river, the Santa Clara. The project was controversial and dizzyingly complicated.
HOME & GARDEN
September 20, 2008 | Barbara Thornburg, Times Staff Writer
SETTING a playful sushi scene is easy with the latest sassy tabletop accessories: lily pond platters, bird-shaped soy sauce dispensers and fish-rimmed glasses. Throw in some colorful, easy-to-use chopsticks and block toys in sushi shapes, and the kids may want some too.
ENTERTAINMENT
February 26, 2014 | By David Ng
"Big Fish," the elaborate stage musical based on the 2003 Tim Burton movie, flopped on Broadway last year, running for fewer than four months before closing at the Neil Simon Theatre in New York.  But this fish isn't dead in the water just yet. The musical -- featuring the original Broadway sets and costumes -- is coming to Southern California in a run scheduled for Oct. 31 to Nov. 16. Musical Theatre West will produce "Big Fish" at the Carpenter...
NATIONAL
February 22, 2014 | By Maria L. LaGanga
SEATTLE - U.S. officials are heading to Greenland for a three-day meeting to persuade other Arctic nations to place a moratorium on high-seas fishing in the Arctic Ocean, where climate change is melting the permanent ice cap and allowing trawlers in for the first time in human history. The United States is proposing an agreement “that would close the international waters of the Arctic Ocean to commercial fishing until there is a good scientific foundation on which to base management of any potential fishing,” said David Benton, a member of the U.S. Arctic Research Commission, who will be part of the negotiations in Nuuk, Greenland.
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