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Sustainable Seafood

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FOOD
July 22, 2010
Paul Greenberg, author of "Four Fish," will hold a book signing and dinner at Ammo on Aug. 8. The Sunday night meal will feature four courses of sustainable seafood: oysters on the half shell; kampachi with avocado, chile and lime; oven-roasted mussels and clams with shell beans and fennel; and a choice of smoked arctic char with lemon cucumber and tomato salad, or grilled barramundi with caponata . Dessert will be roasted figs with honey ice...
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NEWS
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?
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NEWS
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?
SCIENCE
January 24, 2013 | By Kenneth R. Weiss
Can we eat our way to sustainability? That's a question that Daniel Pauly , a preeminent fisheries scientist at the University of British Columbia in Canada, has asked for years. He's suspicious of the long-term viability of the strategy behind Eco-labels, which promise that if everyone ate sustainably caught seafood, it would solve the problem of declining global fish stocks. A grand experiment to test this notion is underway, as one of the world's largest fish buyers has agreed to source all of its fish from America's largest sustainable-caught fishery: wild-caught Alaskan pollock.
BUSINESS
April 12, 2012 | By Tiffany Hsu
Rubio's Fresh Mexican Grill is a lot of things: a $4-a-taco chain that wants to explore premium ingredients. A San Diego-born business eyeing the international market. A onetime maker of a cheeseburger-taco that's now all about sustainable seafood and healthful salads. What it's not? A fast food business. Among Rubio's recent moves: An expanding catering business, a partnership with a craft beer brewery, a new line of “fruit waters” that are more healthful than aguas frescas, new biodegradable plates and eco-friendly packaging.
BUSINESS
May 6, 2007 | Martin Zimmerman, Times Staff Writer
In any other chain restaurant, a walk-in cooler is a walk-in cooler. To Sam King, it's 40 degrees of heaven. Standing in the frosty, metallic cubicle he calls the Shrine, the chief executive of King's Seafood Co. shows off the contents like a dad displaying photos of his kids. On one shelf are boxes of wahoo -- white, delicate and flown in fresh (dated that day) from the Pacific Islands. On another are boxes of salmon just harvested from farms in Chile.
SCIENCE
January 24, 2013 | By Kenneth R. Weiss
Can we eat our way to sustainability? That's a question that Daniel Pauly , a preeminent fisheries scientist at the University of British Columbia in Canada, has asked for years. He's suspicious of the long-term viability of the strategy behind Eco-labels, which promise that if everyone ate sustainably caught seafood, it would solve the problem of declining global fish stocks. A grand experiment to test this notion is underway, as one of the world's largest fish buyers has agreed to source all of its fish from America's largest sustainable-caught fishery: wild-caught Alaskan pollock.
NATIONAL
November 26, 2006 | By Kenneth R. Weiss, Times Staff Writer
Fish counters in green rain slickers patrol a narrow channel of glacier-fed river, keeping close tabs on the thousands of salmon that migrate upstream to spawn. Elsewhere along the coast, observation teams slosh through waterways in waders, carrying rifles to ward off aggressive bears. Still others monitor the migration from low-flying planes, or take inventory at fish weirs and atop counting towers placed strategically throughout the wilds of Alaska as part of an elaborate surveillance of returning fish.
NATIONAL
May 31, 2009 | William Mullen
After admiring the beauty of fish from all over the world, about 40 guests will retire to a room at the Shedd Aquarium today to learn how to slice 'em up and eat 'em raw. This is no weird, secret undertaking. Nor is it some kind of punishment for sea critters that don't perform well. It's actually a service that makes the Chicago aquarium quite proud. As one of the more unusual parts of its 79-year mission to protect the world's ocean life, the Shedd is offering a class in making sushi.
NEWS
October 16, 2012
HOT DOG! Fritzi Dog, the hot dog shop from chef Neal Fraser of BLD and his restaurant-in-hiatus Grace, has opened in the Original Farmers Market. Hot dogs made from vegetarian-fed, antibiotic-free meats include: the Stadium (beef and pork), Fritzi (a beef and pork merguez-merken hybrid), the Porker (curry-tinged pork), Bird Dog (turkey and duck) and the Deli Dog (kosher beef with coriander and mustard seed). Pick your toppings. [Zagat] $$$ FOR EVA Eva chef Mark Gold is asking for $12,000 in donations to keep the three-year-old restaurant open.
BUSINESS
April 12, 2012 | By Tiffany Hsu
Rubio's Fresh Mexican Grill is a lot of things: a $4-a-taco chain that wants to explore premium ingredients. A San Diego-born business eyeing the international market. A onetime maker of a cheeseburger-taco that's now all about sustainable seafood and healthful salads. What it's not? A fast food business. Among Rubio's recent moves: An expanding catering business, a partnership with a craft beer brewery, a new line of “fruit waters” that are more healthful than aguas frescas, new biodegradable plates and eco-friendly packaging.
FOOD
July 22, 2010
Paul Greenberg, author of "Four Fish," will hold a book signing and dinner at Ammo on Aug. 8. The Sunday night meal will feature four courses of sustainable seafood: oysters on the half shell; kampachi with avocado, chile and lime; oven-roasted mussels and clams with shell beans and fennel; and a choice of smoked arctic char with lemon cucumber and tomato salad, or grilled barramundi with caponata . Dessert will be roasted figs with honey ice...
BUSINESS
May 6, 2007 | Martin Zimmerman, Times Staff Writer
In any other chain restaurant, a walk-in cooler is a walk-in cooler. To Sam King, it's 40 degrees of heaven. Standing in the frosty, metallic cubicle he calls the Shrine, the chief executive of King's Seafood Co. shows off the contents like a dad displaying photos of his kids. On one shelf are boxes of wahoo -- white, delicate and flown in fresh (dated that day) from the Pacific Islands. On another are boxes of salmon just harvested from farms in Chile.
NATIONAL
November 26, 2006 | By Kenneth R. Weiss, Times Staff Writer
Fish counters in green rain slickers patrol a narrow channel of glacier-fed river, keeping close tabs on the thousands of salmon that migrate upstream to spawn. Elsewhere along the coast, observation teams slosh through waterways in waders, carrying rifles to ward off aggressive bears. Still others monitor the migration from low-flying planes, or take inventory at fish weirs and atop counting towers placed strategically throughout the wilds of Alaska as part of an elaborate surveillance of returning fish.
FOOD
August 31, 2013
Watch top chefs cook; taste food from some of Southern California's best restaurants; listen to discussions of food issues. You can do any or all of these things starting Saturday at the Los Angeles Times' fourth annual festival of food and wine, the Taste, at the Paramount Studios back lot. Tickets for the events, each of which will feature complimentary tastings from dozens of restaurants, wineries and spirits brands, are $85 and are available online...
BUSINESS
June 19, 2012 | By Tiffany Hsu
In the land of sushi, ramen and tempura, pretzel sales apparently do gangbusters. After launching its first Asian outpost in Japan, Pasadena-based Wetzel's Pretzels said the store has become its top-selling location worldwide. Photos show snaking lines at the Ario Kameari Mall in Tokyo, with customers carting away armfuls of pretzels. Now the chain is talking to potential franchisees in China, Taiwan, Malaysia, Singapore and other Asian nations. The company plans to open 10 more locations in Japan over the next two years.
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