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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?
April 18, 2014 | By Russ Parsons
There's no way around it. In most cases, eating sustainably is probably going to be more expensive and less convenient than simply running down the street to your neighborhood grocery. But if you're interested in where your food comes from and how it gets from the field to your kitchen, here are some Southern California organizations that are making it easier to cook responsibly. Community Seafood: Though Southern California no longer has the thriving commercial fishing community it once did, three women, Sarah Rathbone, Kim Selkoe and Courtney Dietz, are working to connect 40 to 50 of the remaining local fishermen with home cooks in Santa Barbara and Los Angeles.
May 12, 2012 | By Janet Mendel, Special to the Los Angeles Times
- At the village market, my friend Pepa buys a couple of small white fish, a handful of clams, a few shrimp. I ask what she's preparing. " Una sopa marinera, de pescado ," she replies. A fish soup. Nothing fancy, no complications, just a simple home-style fish soup, ready in minutes. In Spanish, " marinera " has nothing to do with tomato sauce - it means mariner's style, fishermen's fare. These seafood soups are traditional aboard fishing boats or in fishermen's homes, where the remains of the day's catch find their way into the soup pot. From the village where Pepa and I shop, we look down to the Mediterranean coast, where a fishing port receives fresh seafood daily.
February 4, 2014 | By S. Irene Virbila
Crisp and nervy, this Txakolina from the Spanish Basque country has more depth than most and a welcome minerality. Scented with Key lime and jasmine, it ends on a slight bitter note, just enough to make you want to take another sip. A serious wine. Of course, it's a brilliant match with crudo or sushi, a chilled seafood platter or grilled fish. Have it with salt-cured anchovies drizzled with olive oil, which is what winemakers typically serve with their Txakolina in the tasting room.
August 11, 2011 | By Chris Erskine, Los Angeles Times
The L.A. County Lifeguard Assn. surf racing team has won its 25 th consecutive national championship , in a competition featuring more than 700 professional lifeguards from throughout the country . . . . Feast on unlimited oysters and Napa wine , all for $40, at Waterbar's 3 rd annual OysterFest on Aug 27. Proceeds benefit Surfrider Foundation . . . . Participants can choose from six different options in the 19 th ...
September 14, 2009 | Jessica Gelt
When a littleneck clam is unearthed from its sandy abode and placed into a bucket of water that has been sprinkled with cornmeal, its vulnerable body will stretch to great lengths to reach the food. It's a touching sight, the way it strives to eat what will ultimately speed its demise. Such is the way with the steamers served at Santa Monica's new seafood restaurant, Blue Plate Oysterette. They feed and purge themselves of grit before they are served in a large bowl with a smooth, buttered broth and thick slices of grilled bread, perfect for sopping up that delicious juice.
April 2, 2012 | By Shan Li
Starting Earth Day, high-end grocery chain Whole Foods Market will stop selling wild-caught seafood plucked from depleted waters or captured through unsustainable methods. The Austin, Texas-based grocer will no longer stock fish and other seafood that is "red-rated. " The label, determined by the nonprofits Blue Ocean Institute and the Monterey Bay Aquarium, indicates the species has been overfished or that current capture methods harm other marine life or habitats, the company said in a statement.
December 9, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS: When I was in Ketchikan, Alaska, last year, I ate at Annabelle's Keg and Chowder House and had the best seafood chowder. I would love to have the recipe. Ellen Stein Pasadena Dear Ellen: Annabelle's was happy to share its recipe for this rich, thick, New England-style chowder, which we've adapted below. It's the perfect comfort food for a cold winter's evening. Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
March 30, 2010 | By Julie Wernau
Some California consumers may have been paying for a whole lot of ice, instead of seafood, according to an investigation that included inspections in 17 states. In some cases, a coating of ice glaze applied to frozen seafood to preserve quality during storage and distribution has been included as part of the labeled weight of seafood, according to the National Conference on Weights and Measures. The multi-agency investigation found ice in some cases accounted for up to 40% of the product's weight.
April 2, 2013 | By Rosemary McClure
Travelers who like to eat and drink their way through a weekend getaway should check out Fiestas del Mar, a south-of-the-border celebration of wine and seafood in Ensenada, Mexico . The event, April 20 at Ensenada's Hotel Coral and Marina , will focus on Baja's growing culinary marketplace. Events include a ceviche contest, wine and Champagne tastings, hot air balloon rides and live entertainment.  “We created Fiestas del Mar to celebrate Ensenada's unique culture and flavor,” said Lizette Sanchez, director of sales and public relations.
August 7, 2013 | By Ricardo Lopez
A new report by Oceana, an environmental advocacy group, found that seafood mislabeling can lead consumers to pay up to twice as much for certain fish, the group said Wednesday. The economic impact study comes six months after Ocean first reported that about one-third of seafood sold in the U.S. is mislabeled. That two-year study of 1,200 seafood samples found that 33% were mislabeled according to U.S Food and Drug Administration guidelines. QUIZ: How well do you know fast food?
July 12, 2013 | By Frank O. Sotomayor
PONTEVEDRA, Spain - Galicia, the Atlantic-splashed left shoulder of Spain, grabbed my attention with photos of spectacular scenery and tempting cuisine. But truth be told, I wanted to see something more: the region's Sotomayor Castle, a medieval fortress that bears my surname. I wanted to brag a bit about having spent a night at "my castle. " Like many Americans, I'm delving into my family's genealogy, and although our roots are proudly anchored in Mexico, I found it fun to explore the origins of the Sotomayor name in Galicia on a six-day visit.
June 5, 2013 | By Dominic A. Riley
Stepping to the doors of West Hollywood's new seafood shack, Connie & Ted's on the corner of Santa Monica Boulevard and Hayvenhurst Drive, is like landing in an episode of the Jetsons. A curved roof, shiny elm planks, brushed metal and splashes of red trim are reminiscent of Googie architecture: so modern, they feel futuristic. But upon entering, the glowing lobster tank, feverish oyster shucking and metallic baskets of fried seafood transmit not a space odyssey but a voyage at sea. Chef-owner Michael Cimarusti of Providence takes diners to the East Coast, where he spent his childhood, with a menu of simple and familiar seafood dishes.
May 22, 2013 | By Russ Parsons
There were a lot of startling statistics that came out of the seafood discussions at the Monterey Bay Aquarium's Sustainable Foods Institute last week. Did you know that more than 90% of the fish we eat is imported? How about the fact that more than half of it is aquacultured? But the most startling to me was the fact that more than half of the fish consumed in the United States comes from just three groups - shrimp, tuna and salmon. You can look it up . But what are we going to do about that?
May 19, 2013 | By Chris Erskine
They say something in our salty blood draws us to the sea. As such, Ventura will always be one of our easiest, breeziest, saltiest options. You know you've left L.A. proper when the boot shops start popping up along the 101. You know you've arrived in Ventura when the wind begins to whip and the gulls begin to circle. The tab: $289 for two nights right on the beach, $120 for meals and $98 for three tickets to the whale-watching experience of a lifetime. The bed We set up at the Inn on the Beach (1175 S. Seaward Ave.; [805]
May 10, 2013 | By David Karp
Fishermen selling their own catch at Southern California farmers markets are vanishing. An attractive alternative is Community Seafood, a "community-supported fishery" that started selling last Sunday at the Santa Monica Main Street farmers market . Founded by two marine scientists, Sarah Rathbone and Kim Selkoe, it seeks to support local fisheries and provide ultra-fresh, sustainably caught fish to subscribers. Rathbone, the owner, is the fiancée of Charlie Graham, who formerly sold crabs and spiny lobsters at the Santa Monica market.
July 19, 2004 | Valerie Reitman, Times Staff Writer
Seafood allergies are far more common than previously thought and twice as prevalent as nut allergies in Americans. As many as 1 in 50 American adults may have an allergy to seafood, a telephone survey of 15,000 adults has determined. In conducting the survey, researchers at the Mount Sinai School of Medicine in New York also found that seafood allergies usually do not emerge until adulthood and can occur even in those with no history of allergies.
June 2, 2007
Re "Scientists warn of toxic risk to fetuses," May 25 Women of childbearing age need to follow certain guidelines for food consumption to ensure the optimal health of their babies. But this article fails to mention recent studies from such authorities as the Institute of Medicine and the University of Bristol that examine the benefits associated with eating seafood -- a nutrient-dense protein, rich in omega-3 fatty acids -- during pregnancy. As a food scientist, I know that the scientifically proven health benefits associated with eating fish far outweigh any potential risk from exposure to trace amounts of mercury that can be found in fish.
May 2, 2013 | By Geoffrey Mohan
The seafood is safe to eat and the Gulf of Mexico tourism industry is recovering three years after the nation's worst offshore oil spill spewed more than 200 million gallons of crude oil into the waters off Louisiana. But despite that BP-sponsored commercial message, something appears to be amiss at the bottom of the Gulf's food chain, according to new research. Oil buried in sediments in the shallow waters of the Gulf is triggering genetic reactions in the gills and livers of local populations of killifish, a ubiquitous prey for marine species vital to the region's economy, according to a study published this week in the review Environmental Science & Technology.
May 1, 2013 | By Dominic A. Riley
If you go fishing with dynamite, you're bound to get lucky. One diner at chef-owner David LeFevre's new Manhattan Beach seafood restaurant, Fishing With Dynamite, shucked into fortune on opening night when he found a tiny pearl in his clam. The packed 34-seat restaurant (including bar seating) had a party-like atmosphere. Enthusiastic hostesses danced and sang along to pop classics such as Madonna and Michael Jackson to entertain guests while they waited for a seat. LeFevre greeted each guest twice - with a handwritten note in the menu thanking guests for supporting day one and with a tableside greeting during service.
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