Word: mullets
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...Seoul toward the sea and watch as Hyeong Ku-yun absently baits another line. A 30-something technician at a local hospital, he comes regularly after work to fish in the Han now that it's been cleaned up. "Sure there are fish here," he assures me. "Tons of mullet and carp. The mullet make excellent hwae." That's Korean for sashimi. I'm a bit incredulous that one would dare eat raw fish from the Han River. I find it difficult to exorcise memories of the Han's less wholesome days, when the river had all the appeal...
...Mystic Funnies" starts out with the story of "The Hipman," another of Crumb's acid portrayals of a modern, frustrated, vulgar American. Sporting a mullet and a T-shirt that says "Empire Builder" on it, Hipman drives around in his one-man European car, worrying about how hip he is. Since this is a Crumb comic, a big-legged, big-chested Amazon soon puts him out of sorts, getting him in trouble with an even more diminutive, backwards-baseball-capped, trash-talking "gangsta'" named "Fishlips." Every era has received a similar razzing at the hands of Mr. Crumb. Fritz...
...squid and green chilli salad. At Selfridges one can tuck into a plate of salmon ravioli at the Premier restaurant, which has a view over bustling Oxford Street. At Harrods, the clientele in the Georgian Restaurant is nibbling terrine of foie gras with cèpes, fillet of red mullet and wild game pudding whipped up by a chef who used to work at London's The Ivy. Even the most discerning Parisian diners have been reserving tables at Le Chênevert, Galeries Lafayette's chic venue that opened last September to rave reviews...
...began helping in the kitchen in 1988, after his mother won a Michelin star by shifting from Alsatian fare to a Mediterranean- inspired menu more typical of the south of France. Klein has since added flavors from farther afield, in dishes like coconut red-mullet soup spiced with Madras curry and sprinkled with aquatic mint. "I'll try an unusual mixture that someone from the classical tradition wouldn't think of," he says. But his foundation is the same. "You have to have the basics of traditional cookery." Keep It Simple On the farm where he grew up, "food wasn...
...reasons for the reforms, adding: "You can't be a friend of the fishing industry without first being a friend of the fish." Overfishing is the primary cause of the near collapse of a range of species that have been culinary staples across Europe, including cod, haddock, mullet, herring, tuna and swordfish. Fish populations are at perilously low levels: the population of cod in the North Sea has dropped 60% over the last 20 years, while stocks of breeding tuna in the North Atlantic have declined by 80% over the past 30 years, according to the Commission. The World Conservation...