There is a world of difference between a true chowder and the soupy, flour-thickened stuff you find in the run-of-the-mill seafood restaurant. My own ideal chowder would recreate what I imagine was a simple, one-pot meal constructed by the fisherman while he was out on the cold, cold waters of the Atlantic, waiting to pull […]
The Monterey Bay Seafood Aqauarium’s “Seafood Watch” program has just issued new recommendations for consumers. Among them: Marlin–blue and striped–has been listed as “avoid.” Marlins are in “steep decline.” Atlantic herring and sardines have been downgraded from “best choice” to “good alternative.” In the past, these small oily fish, which reproduce rapidly, were great choices […]
Tags:seafood
It has always struck me that something looked terribly out of whack about the seafood selection at Whole Foods. Why, I wondered, were there so many fish species on display that I knew were listed as “avoid” by the organization I regularly rely on for seafood sustainability information, the Monterey Bay Aquarium’s Seafood Watch program? […]
© 2010 The Slow Cook — Design by Keri Marion Design
