Word: fishly
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Mike Park remembers when he first started working the cod boats out of Aberdeen, on Scotland's northeastern coast. "The fish were plentiful and the boats few," he says. That was nearly 30 years ago. "Then the boats became plentiful," says Park, 43, "and the fish few." Today fish populations have dwindled so dramatically that the European Union's fisheries Commissioner, Franz Fischler, is calling for an 80% reduction by 2003 in catches of the most popular commercial species in European waters. Fischler's proposal doesn't go far enough for some scientists, who warn that if even more drastic...
...everyone so worried about cod? In Britain people eat over 172 million cod dinners a year, most of them from the fish-and-chip shop. Cod is especially vulnerable to heavy fishing, because it is a large species that doesn't reach sexual maturity until at least four years of age. But cod can be harvested from the age of one, which leaves fewer and fewer fish of reproductive age. Whenever collapsing cod stocks are mentioned, the Grand Banks of Newfoundland are held up as a grim example of what can happen if things are left until too late. Canadian...
...restaurant in the Rembrandt Hotel is flashy dining at its finest. And the sumptuousness doesn't stop at the kitchen door. For those who want to eat like royalty, the Maharajah menu?one of three set meals?offers a generous selection of delectable northern Indian dishes, including saffron-flavored fish and crispy fried Punjabi samosas. Thai Queen Sirikit has dined there "not once, not twice, but no less than three times," whispers the manager. A three-course set menu costs $20 per person. Call (662) 261 7100 for reservations...
Compared with all the other things you might eat, fish are an excellent source of protein. They tend to eat algae as part of their natural life cycle, converting it into omega-3 fatty acids that can improve your cholesterol profile. But it's also true that our waterways have become increasingly contaminated with all sorts of pollutants, including mercury, and that these pollutants tend to accumulate at different levels in different species. The fish most at risk are predators high in the pelagic food chain, such as swordfish and sharks (see chart...
...most of us, eating two servings of fish a week should not pose any problems. Guallar, who hails from coastal Spain, continues to flavor his paella with salmon, which has negligible mercury levels. Willett eats swordfish only about twice a month--because of its expense, not any fear of mercury. Fish-oil supplements are high in omega3 fatty acids and probably don't contain as much mercury as whole fish. But they don't taste nearly as good...