Word: seafoods
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Dates: during 2000-2009
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...endangered southern bluefin tuna, prized in Japan for its texture and taste as sushi and sashimi, that in-the-mood feeling happens in only one place: the warm waters of the Indian Ocean south of Java, Indonesia. But Stehr, a German immigrant who has built a seafood empire worth around $250 million, claims to be close to changing that. He's convinced he can sate the voracious international appetite for the oily, red flesh of southern bluefin without putting more pressure on diminishing wild stocks, now estimated to be less than 10% of their 1960 numbers...
...deeply skeptical that Clean Seas will succeed. Even if it does, they doubt the fish it produces will fetch a high enough price to make the operation pay. The naysayers - those who spoke to TIME chose to remain anonymous - are wrong, argues Peter Dundas-Smith, chairman of the Australian Seafood Cooperative Research Centre, a government-industry joint venture...
...There's a huge demand for high-quality species like tuna, he says, and with world population heading for 7 billion, consumption of seafood is growing. The U.N. Food and Agriculture Organisation says demand for fish will rise dramatically in the next few decades, and that aquaculture will be crucial to supplying an extra 40 million metric tons of seafood a year by 2030. "He will crack it; it's only a case of when," Dundas-Smith says of Stehr. "Marketing will be a challenge, but how can you not sell fish when there's a worldwide shortage...
...Keeping the roe in gives the crab a more distinctive flavor," insisted leading Singaporean gastro-pundit Raymond Lim of Les Amis, as we sat outside at his packed local Ting Heng Seafood (tel: (65) 6323 6093), on the edge of the Geylang (red light) district. Here the crab is served ready cracked and the roe adds a crunchy intensity that's offset by a light yet pungent sauce. Now I understand why for the true chili crab cognoscenti, texture is as critical as spice...
...electric carts threatened to run visitors down, my stockings were soaked in fishy ice puddles, and I was giddy. Tsukiji is a foodie’s Disneyland and it made the late Fulton Fish Market in New York seem like a county fair in comparison. After perusing the breathtaking seafood selection, we lined up for breakfast in the outer market. The salmon, tuna, and sea urchin rice bowl I had for breakfast was unbelievable; it was unlike anything I’d ever tasted before. The tuna for once wasn’t mealy, the sea urchin was creamy...