Word: seafoods
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...factor in heart disease is not entirely new: Greenland Eskimos, who eat about 14 ounces of fish every day (more than the average American eats in three weeks), are known to have a remarkably low incidence of heart disease. But the Dutch study suggested that even modest doses of seafood, the equivalent of one or two fish dishes a week, "may be of value in the prevention of coronary heart disease...
Even a traditional steakhouse like the Palm reports 5% to 15% increases in fish sales at its branches in New York and other cities. Always popular along the coasts, seafood is now gaining favor inland as well. Jimmy Lynch's 8th Street Seafood Bar & Grill in Des Moines serves 60 to 70 dinners most evenings, three-quarters of which are seafood, a count that doubles on weekends. Lynch receives three air freight shipments of fish a week, totaling 400 to 500 lbs., including such bizarre specimens as monkfish and shark...
...interest limited to upscale restaurants. Seafood chains are a rapidly growing segment of the industry, according to a 1984 survey by the National Fisheries Institute, and even in chain restaurants that serve meat, fish is gaining favor. A case in point is the Sizzler, with more than 450 restaurants in the inexpensive-to-moderate price category. Says Advertising Director Don Lum: "We've seen a significant increase in fish consumption in the past two years." Their expanded line offers for between $5 and $8 complete main courses such as shrimp, lobster, crab, salmon, New Zealand whitefish, orange roughy, John Dory...
...reluctant to cook it at home, believing that it was difficult or unpleasant to handle. Now that prejudice is fading. The small, ethnic, Mom and Pop fish stores are disappearing from large cities, but they are being replaced to some extent by Korean-operated shops and elaborate seafood departments in supermarkets. Grand Union has had Graphic Designer Milton Glaser give special attention to its new seafood departments, with lots of white tile and ice for whole and cut fish. The results are good, according to Steve Osder, director of seafood merchandising for the 75 markets in the East and Southeast...
...tilapia, a prolific and delicately flavored fish, he says, "It doesn't sound like something you'd want to eat." Bill Demmond is not so sure. "Fishermen couldn't give away amberjack," he says. "Now it sells for $1 a pound wholesale. We can't keep enough seafood. If they catch it, we'll look at it, because if it swims, it's edible...