May 25, 2000 |
It will begin any day now, along Sicily's western coast. The elaborate nets woven in a sequence of chambers that feeds into the square Camera di Morte--Room of Death--have, likely, already been set. A large, intricate cross, adorned with colorful images of Catholic saints, is already aloft, guarding the submerged nets and ensuring their bounty.
October 3, 1999 |
Big tuna are so plentiful off Cape Cod this year that inexperienced weekend fishermen are taking to the seas--and getting in over their heads. At least three vessels have capsized in the last week, two of them because the fish were too big for the boats. "So far, we've been very fortunate that we haven't lost anyone yet," said Coast Guard Lt. Craig Jaramillo. In the 47 years he has been fishing off Cape Cod, old salt Russ Chase said he has never seen tuna fever like this.
July 26, 1997 |
The Senate reached a compromise Friday to allow food processors to sell tuna in the United States even if dolphins were killed when the tuna were caught. But the companies would not be allowed to label the cans "dolphin safe."
July 24, 1997 |
With the emotion evoked by Flipper the friendly dolphin, a complicated dispute over just when a can of tuna can be deemed "dolphin safe" has riven the environmental community and now has landed in the Senate. The controversy stretches from Capitol Hill to the depths of the eastern tropical Pacific and the rough-and-tumble world of deep-sea fishing.
July 25, 1996 |
If you're watching your weight and eating canned tuna, you might be interested in this fact: All tuna is not created equal. Some varieties are fattier than others. In other words, you could buy a can of "premium albacore" solid white tuna packed in spring water one week with a label that describes the fat content as 1 gram per 2-ounce serving, only to find the same tuna the next week with a slightly different nutritional label, this one with 4 grams of fat per 2-ounce serving. What's going on?
CALIFORNIA | LOCAL
July 9, 1996 |
It's not exactly Cannery Row reborn, but tuna canning, a once-thriving industry that faded from the Los Angeles waterfront in the 1980s, has regained a slender hold in San Pedro. Once again, boats are docking at Terminal Island to unload yellowfin and skipjack, and cans of tuna are rolling off the assembly lines at a cannery that reopened last month. The same cannery closed under different ownership a year ago, no longer able to compete with overseas operations.