Word: redfish
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...people have shed the fantasy that the sea can inexhaustibly provide food, dilute endless pollution and accept unlimited trash. In 1996 the U.S. passed the Sustainable Fisheries Act, which mandates rules against overfishing--a recognition that protecting sea life is good business. Some fish, such as striped bass and redfish, are recovering because of catch limits. Alaskan, Falkland, Australian and New Zealand longline boats are taking care not to kill albatrosses. Turtles are being saved by trapdoors in shrimp nets...
VERY BLACKENED REDFISH, ANYONE...
...scarce off Cape Cod that a large part of America's oldest fishing area is now off limits. Populations of Atlantic bluefin tuna of breeding age have dropped 90% since 1975, and Pacific stocks are starting to fall as well. Orange roughy from the waters off New Zealand, redfish from the Caribbean, salmon off the American Northwest, Atlantic swordfish, Pacific perch -- all are vanishing...
...sold in stores in the U.S. has spent much of its life splashing in huge sea cages off the coast of Norway. The catfish du jour is probably a product of the $704 million industry centered in the Mississippi Delta and is a cosseted cousin of the wild redfish that was fished to near extinction in the '80s craze for Paul Prudhomme's cast-iron Cajun cuisine. The succulent oyster on its bed of ice could have been pampered like an orchid in Quilcene Bay on the Hood Canal in Washington, or in Tomales Bay near Marshall, Calif...
Most Overdone Craze. Paul Prudhomme of K-Paul's restaurant in New Orleans, the globular Cajun chef, was the man responsible for a dish that eventually became too much of a good thing: blackened redfish, in which a fillet is dusted with spices and then seared on a red-hot iron skillet. Suddenly, chefs who had never been within light-years of a bayou were giving us blackened tuna, blackened swordfish, blackened bluefish, blackened scallops, blackened . . . burp...