Word: swordfishing
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...unremitting praise of virtually everything piscan has had its effect. Over the past 30 years, as American beef consumption has sunk, T-bone and porterhouse have given way to steaks of salmon, swordfish and tuna. Overall U.S. fish consumption is up 50% since 1960 and nearly 25% in the past 10 years alone...
...need for a stronger inspection system has been underscored by a number of incidents. Last week three former inspectors for the Food and Drug Administration pleaded guilty to accepting bribes in return for approving mercury-tainted swordfish and decomposing lobster. And last month the FDA revealed that a shipment of contaminated tuna from Ecuador led to an outbreak of food poisoning involving 79 people in eight states...
...investigative reporter Trudy Lieberman, found widespread contamination and mislabeling of seafood in retail fish shops and supermarkets in New York City and Chicago. Of the 113 random samples of fish purchased in both cities, 29% were spoiled and 44% were contaminated with fecal bacteria; 40% of the swordfish samples had an impermissible level of mercury...
...SoBe's Ocean Drive had just one restaurant; now more than 35 bars, restaurants and cafes dot the beach, the best being Norman Van Aken's coolly modern A Mano. Regulars at the year-old hot spot dig into Vietnamese spring rolls with seared, black sesame seed-coated swordfish, or rum-painted grouper with a tangy-sweet mango mojo and crispy plantain curl. "The idea is for chefs trained in Old World methods to use New World ingredients," Van Aken says...
...model is equipped with six porcelain-coated grates, a grill and two gas ovens (one with an infra-red broiler that reaches 1500 degrees F in 30 seconds). Going all out, it can simultaneously broil shrimp kabobs for an appetizer, warm the soup, roast the leg of lamb, grill swordfish, steam petits pois, simmer wild rice, saute baby tomatoes, poach pears and flambe crepes suzette...