Word: squid
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Dates: during 1980-1989
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...mesh, known as drift nets, can cover a slice of ocean up to 40 miles wide and 40 ft. deep. In North Pacific waters, fishermen from Japan, South Korea and Taiwan routinely let the nets float for as long as nine hours at night. They are intended to catch squid, but they also scoop up sea turtles, porpoises, seals, birds and various kinds of fish. Environmentalists call them killer nets and accuse those who use them of "strip-mining" the ocean...
...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...
...called for international cooperation in monitoring catches on the open seas and enforcing fishing constraints. The U.S. and Japan later reached an agreement under which 32 U.S. observers would go aboard 460 Japanese squid-catching vessels to determine their fishing locations and count the number of sea creatures unintentionally killed by their nets. But after U.S. diplomats had worked out the arrangement, National Marine 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...
...last word on pasta, then you have not read Giuliano Bugialli's new work, Bugialli on Pasta (Simon & Schuster; $24.95). This time the exacting cooking teacher presents a magnificently clear illustrated work not only on the rolling and shaping of pasta but also on the preparing of artichokes, squid and other ingredients that go into sauces. In time for winter entertaining are such irresistibles as the pappardelle (wide noodles) with duck or lamb and cannelloni plump with a wild-mushroom stuffing...
...that the food at the First Street Cafe is bad. Judging by this week's reception, it will probably be quite good. Green tomato salsa was pleasantly tongue-tingling, the ripe tomato salsa delicately flavored with cumin. A ginger and sesame spiced chicken salad crunched with bean sprouts. The squid in the calamari risotto salad was tender, though the rice itself was overcooked. But while crab quesadillas might be an innovative idea, they turned to be both greasy and cold...