| Mar 2, 2015
| 5:00 AM
Rockfish stuffed with rapini and roasted in my 800-degree wood-fired oven with crushed potatoes is at the top of the list of meals I love to cook, eat and serve. But I don't just have this dish on my restaurant's menu because it is delicious. I also do it...
| May 21, 2014
| 8:32 PM
Buying sustainably sourced seafood can seem like an endless search. The intricacies of which fish, from which area, caught by which method can be mind-boggling. But there’s good news for Southern California shoppers – according to Greenpeace,...
| Sep 2, 2014
| 1:43 PM
In a major turnaround that argues for strong fisheries management, the Monterey Bay Aquarium’s trusted Seafood Watch program has upgraded the status of 21 commercially important fish, including most species of Pacific rockfish in a report released...
| Aug 20, 2014
| 1:48 PM
Remember all those headlines after the Fukushima reactor disaster in 2011? “The Coast Is Toast.” “Holy Fukushima – Radiation From Japan Is Already Killing North Americans.” “28 Signs That the West Coast Is Being...
| Aug 6, 2014
| 6:45 PM
Man has pumped tens of thousands of tons of mercury into the world’s oceans in the last 500 years, nearly tripling the amount of the toxic heavy metal in sea water, according to a study published online Wednesday in the journal Nature.
| Aug 12, 2013
| 1:14 PM
Lobster shell disease -- a nasty business that can cause the shell to discolor or rot off completely -- has affected the southern New England lobster industry and reportedly is on the move.
The disease turns the color of the lobster shells from their...
| May 16, 2013
| 2:04 PM
| Jun 13, 2013
| 8:55 AM
Do you like to cook fish, but have no idea what to look for when you buy it at the market?
If you don't cook fish that often, the thought of hitting a fish market (or even cruising your local seafood aisle) when shopping for a recipe can be a bit...
| Aug 23, 2013
| 4:47 PM
Japanese chef Hiroyuki Naruke is a purist. He's turned Q, an omakase sushi restaurant slated to open Sept. 18 in downtown L.A., into a no-avocado, no-tempura, no-teriyaki zone.
"And no cut rolls," said Naruke behind his sushi bar with a shake of his...
| Sep 1, 2013
| 8:00 AM
Sustainable seafood is one of the big buzzwords in food these days. And it is important: So many of our most popular fish are close to being overfished. The trick is expanding our palates, finding fish that we aren’t already loving to death.
| Sep 7, 2013
Like cilantro or sea urchin, bottarga is a taste you either love or hate. I was hooked the first time I tasted spaghetti alla bottarga on the island of Sardinia in the Mediterranean. The al dente pasta dressed with fruity olive oil and dusted with amber-...