Word: salmons
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Dates: during 1980-1989
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...particular concern to the U.S. and Canada is the damage inflicted by the nets on North Pacific stocks of sea trout and salmon. U.S. fishing-industry representatives claim that some Asian fishermen have been pulling large numbers of salmon out of nets intended for squid. As a result, they say, fewer young fish return to North American spawning streams...
...Fisheries Service officials declared it to be insufficiently stringent and called for revisions. Last week Commerce Secretary Robert Mosbacher told the State Department that the pact was unacceptable and would have to be renegotiated. Japan, however, is unwilling to reopen the negotiations. Japanese fishing officials point out that U.S. salmon fishermen use the same kind of drift nets that Asians do. The American versions, however, are many times smaller...
...workmen, more than 700 miles of coastline remain polluted eight weeks after the spill. Two annual migrations - of economic importance to Alaska have also been damaged. The flocking of tourists to the sound has slowed. And though inspectors who examined fish caught at the start of the salmon season last week pronounced them clean, not everyone was convinced. Alaskan red salmon was selling for $2.50 a lb., down from $3.50 last year. These days, many Americans would rather be safe than sorry...
...long-term effect on fish and other wildlife is difficult to gauge. Nobody knows how much oil may be sinking to the seabed, for instance. One hopeful note was sounded by the National Marine Fisheries Service in Juneau. Tests showed that salmon eggs and crab larvae, at least, may have escaped contamination because the oil became diluted and degraded to nontoxic levels before those organisms were exposed...
...teach different recipes but different techniques." The accent is equally Gallic at L'Ecole, the aptly named restaurant of the French Culinary Institute in New York City's SoHo district. A recent $18 prix fixe lunch began with a light Roquefort souffle, which was followed by a moist salmon fillet in chervil sauce, a delicate lamb ragout and a green salad, and ended with a textbook-perfect creme brulee...