Word: fishly
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When the environmental group Greenpeace sent a boat to West Africa last week to highlight the terrible impact of pirate fishing, they didn't expect to have to help the fishermen they were targeting. The Greenpeace crew aboard the M. V. Esperanza and fishing authorities from the West African nation of Guinea spent 10 days undercover documenting nearly 70 vessels fishing off the Guinea coast. Greenpeace, which is working with the London-based lobby group Environmental Justice Foundation on the illegal fishing issue, estimates that pirate fishing is worth between $4 billion and $9 billion a year-or around...
...beaches to the brilliant ceramic sails of the Opera House, water is the soul of Sydney?so it's not surprising to find that the fruits of the sea are the city's soul food. Here you'll find sashimi in every street, oysters within any budget and fish and chips raised to crisp, succulent art. Our pick of Sydney's four fishiest experiences...
...proven that he can make the transition to a downtown operation without any loss of originality. A minimalist, city-center bungalow is now the setting for Tetsuya's stunning 10-course degustation menus of Franco-Japanese cuisine (priced around $130). While this is not a seafood restaurant per se, fish features very prominently. Confit of ocean trout is sublime, ditto the trevally fillet with preserved lemon and sushi rice. Book well in advance (in fact, several months ahead if you want the prized garden view from table 25), by calling...
...SYDNEY FISH MARKET: With its genial bustle and cornucopia of produce, the Sydney Fish Market at Pyrmont embodies all that is good about Australian eating. Graze the stalls in the covered hall and choose as you fancy?staff will cook fish, slice sashimi or shuck oysters to order. Then go grab a cold, dry Riesling and a couple of plastic cups from the on-site wine shop before finding a picnic table on the dockside. The best part? This exquisite feast should come in for less than $30 a head...
...PIER: You want fresh? You got it. Fish at this Rose Bay restaurant, tel: (61-2) 9327 6561, are killed by the Japanese practice of ike jime (or driving a point through a fish's brain to kill it instantaneously, minimizing stress to the creature and so optimizing the flavor of its flesh). Staff also advise diners to eat "from the thin end" as the fish is still cooking when it arrives at your table. But chef Greg Doyle's dogmatic insistence on freshness and barely-there cooking pays divine dividends in such dishes as tuna belly with wasabi...