Word: codding
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...devastating impact on the world's commercial fish and shellfish populations, including tuna, herring and prawns. Fish would flee toward the poles to escape rising temperatures, and many species would all but disappear from their familiar habitats. Many would not survive the transition - Cheung estimated that the Atlantic cod's distribution could drop by up to 50% by 2050 thanks to climate change. "The scary thing is that this isn't just happening in the future," he says. "We're seeing similar things happening...
...demand for seafood continues to rise, fueled in part by the now global appetite for sushi, we're in danger of fishing out the oceans. Once-teeming fishing territory like the Grand Banks off the eastern coast of Canada have gone fallow, and highly coveted species like the Atlantic cod and the bluefin tuna are becoming increasingly rare. An influential study published in 2006 in the journal Science predicted that if fishing around the world continued at its present pace, fish stocks would begin to decline, resulting in the final global collapse of wild fisheries, which could possibly happen...
Those rules are precise. The biennial contest assigns the main proteins that all teams use (this year they included Norwegian cod and several different cuts of Angus beef) and gives contestants 5 1?2 hours to prepare the two platters, which are then evaluated by a jury comprised of one chef from each participating country. If 5 1?2 hours sounds like plenty of time, bear in mind that contestants must also complement their proteins with elaborate garnishes, keep their cramped kitchens clean, and stay organized while they cook on a stage, watched by thousands of screaming fans...
Like other teams, the South Africans strove to put a bit of home on their platter without alienating any of the judges, in this case by including some South African curry and passion fruit in their marinated cod. The Dutch topped one of their exquisite garnishes with pastry windmills. First-timers Uruguay served their oxtails in hand-painted ceramic pots from home. The British team's national touch came in the name they assigned their beef filet: Henry V. "It's a bit of fun," says team coach Roger Hulstone. "[England] beating the French at Agincourt, and all that." Adds...
...sense that the U.S. is always the underdog. A lot of Europeans still think that American cuisine is hamburgers and hotdogs. That just makes me want to strive harder." At their kitchen in California, they ran time trials, tinkering with everything from the garnish on their pistachio-crusted cod to the shape of their beef filet (in the end, it went from square to round), and learning to move past each other in a graceful ballet...