The Food Lab finishes of a week of Lobster talk (how to buy and store, soft shell vs. hard shell) with the definative answer to "How do you cook and shuck a lobster?"
Alaska is Having Its Hottest Year Since Records Began - "After a spring that was a full ten degrees hotter than normal, the northern state is on track for the most sweltering year on record." (via) [more inside]
Boat plans collected by Svenson from assorted 50s and 60s magazines such as Mechanix Illustrated free for download. Sailboats, Hydroplanes, Ski boats, Cabin Cruisers, Rowboats, Houseboats, Runabouts (inboard and outboard), Paddle boats, Utility boats, Novelty boats and other information. Also free model airplane plans. [more inside]
The New Rules of Oyster Eating, from Rowan Jacobsen of The Oyster Guide and Oysterater, home of the Oyster Map. Pearls of wisdom within.
If cuisine drives (or helps) you decide your travel plans, USA Today's list of food favorites covers Best Farmers Market, Best Food Trail, Best Food Factory Tour, Best Al Fresco Dining Neighborhood and Best Local Food Scene. All those lists are pretty self-explanatory, except for the food trails, which aren't even fully described in the more verbose slideshow of the top 10. And of course there are more than 10 food trails in the US (not to mention abroad), so let's dive in. [more inside]
The Piscivore's Dilemma On sustainable seafood (Tim Zimmerman for Outside magazine)
From Hell's Mouth, Herman Mellville's Moby Dick 2 stabs at thee! Featuring the dashing lead, an eye-watering seafood spread, some seagulls and the Wilheim Scream among a cast of thousands.
"Tell me what you eat, and I'll tell you what you are." -- Jean Anthelme Brillat-Savarin [more inside]
'There’s more lobster out there right now than anyone knows what to do with, but Americans are still paying for it as if it were a rare delicacy.' Also, from 2004: David Foster Wallace goes to the Maine Lobster Festival. Via)
If you missed this story, you missed one of the All Time Great stories on This American Life: A while ago, a farmer walked through a pork processing plant in Oklahoma with a friend who managed it. He came across boxes stacked on the floor with labels that said "artificial calamari." So he asked his friend "What’s artificial calamari?" "Bung," his friend replied. "Hog rectum." Have you or I eaten bung dressed up as seafood? Ben investigated. (26 minutes) Dead Ringer. Educational and hilarious. If you prefer, the entire episode.
In the wake of the 2010 Deepwater Horizon oil spill, Al Jazeera reports on large-scale deformities and mutations in the Gulf of Mexico seafood catch.
Classic seafood and fish recipes, from a time when it was cheap and plentiful, and often cured in salt.
Da first ting ya gotta do, see, is friend da Brooklyn Underground Anglers Association's facebook page, who will hook ya up wit Dr. Claw, da Lobstah Pushah [more inside]
The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
Legal Sea Foods plans to serve a menu of blacklisted fish next Monday, claiming that there is no scientific basis for the Monterey Bay Aquarium's guide to sustainable seafood--which was recently updated to promote Atlantic haddock, Atlantic pollock, summer flounder, and line-caught Gulf of Maine cod to its “Good Alternatives” Category.
Tuna’s End Adapted from the book "Four Fish: The Future of the Last Wild Food" for the New York Times. A pretty bleak look at the state of world wide tuna fishing.
"I don't see any future for whale species except extinction." A report (pdf) released Thursday by Ocean Alliance noted high levels of cadmium, aluminum, chromium, lead, silver, mercury and titanium in tissue samples taken by dart gun from nearly 1,000 whales over five years. Concentrations of chromium found in some whales was several times higher than the level required to kill healthy cells in a Petri dish. Mercury in some whales was 16 times higher than a typical shark or swordfish, both known for their high mercury levels. Beyond whales, "You could make a fairly tight argument to say that it is the single greatest health threat that has ever faced the human species."
Sit back and enjoy the many Italian recipes Great Chicago Italian Recipes.com has to offer. This site will provide you with a culinary adventure into the world of Italian food and wine. Choose from poultry, beef, vegetables, pasta, and sooo much more. Looking to finish off that perfect meal? Try Adriana's Italian Gourmet Cookies. [more inside]
A single nutrient may have turned early humans into civilized man. Has stripping it from our diet given rise to cancer, diabetes, and other civilized diseases? "There has been a thousandfold increase in the consumption of soybean oil over the past hundred years. The result is an unplanned experiment in brain and heart chemistry, one whose subject is the entire population of the developed world." A series of epidemiological studies showed that populations that consume high levels of omega-3s in the form of seafood are the least afflicted by the major diseases associated with the Western diet. (via) [more inside]
Kevin Cooney visits Namjatown's Ice Cream City, where he treats himself to such frozen delights as octopus, squid, shark fin ramen, curry and snake flavored ice cream. via
Sheets of kombu (kelp) covered with herring roe; big white sacs of octopus roe. Among a biochromatic wealth of mysterious mollusks and other sea invertebrates of unknown nature, I see the weirdest creature I've ever seen. Now, that's a fucking organism. Tom Asakawa looks at it awhile, too. Hoya, or sea pineapple. "Sea pineapple," he says. "Attaches to rocks in the ocean. Tastes something like iodine. Sendai people like it." It looks nothing like a pineapple. It looks like something that could exist only in a purely hallucinatory eco-system. It looks like, I don't know, maybe an otherworldly marital aid of inscrutable purpose for the brides of Satan. "I need to eat that," I say. "I'll see what I can do," Tom says.Nick Tosches visits Tokyo's Tsukiji fish market for Vanity Fair. [previously on mefi]