Word: tuna
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...whip up whatever your heart desires. Where did you get that amazing grilled chicken Caesar salad? I’m pretty sure I didn’t see that dish being served. While I struggle to find the appropriate peanut butter to jelly ratio, you are creating a masterful tuna melt sandwich. One time I even saw you walk up to the microwave with a cheeseburger, two baby carrots, and a handful of Toastie Os cereal and somehow pull out what looked to be a medium rare filet mignon 45 seconds later. I’m jealous that you?...
Mississippi-based chef, restaurateur and food writer St. John explores the roots of Southern hospitality with witty essays like "The History of the Party." But the quietly sophisticated recipes--sweet potato nachos with boursin, yellowfin tuna tartar with avocado relish, wonton chips--are what will inspire you to throw a gala of your...
...your local sushi chef. Over the past three decades, the fish export trade has grown fourfold, to 30 million tons, and its value has increased ninefold, to $71 billion. The dietary attractiveness of seafood has stoked demand. About 90% of the ocean's big predators--like cod and tuna--have been fished out of existence. Increasingly, fish and shrimp farms are filling the shortfall. Though touted as a solution to overfishing, many of them have--along with rampant coastal development, climate change and pollution--devastated the reefs, mangroves and seagrass beds where many commercially valuable fish hatch...
Perhaps. Still, the destructive fishing practices that have decimated tuna and cod have not declined worldwide, as Johnson suggests. Up to half the marine life caught by fishers is discarded, often dead, as bycatch, and vibrant coral forests are still being stripped bare by dragnets. Worm argues that fisheries based on ecosystems stripped of their biological diversity are especially prone to collapse. At least 29% of fished species have already collapsed, according to the study, and the trend is accelerating...
...abundant, from spaceshiplike manta rays to the venomous yet showy lionfish. And some of what swims underwater also pleases when it lands on your plate. Aussie chef Damian Barrett's menu features such treats as grilled Maldivian lobster, spicy mud crab and straight-out-of-the-water yellowfin tuna sashimi. If you're an adept fisherman, the chefs at the Cayenne Grill, one of three excellent restaurants, are happy to throw your catch on the barbie. Baros is locally owned, and its Maldivian-designed villas feature natural materials like stone, teak and coconut-thatched roofs. Water villas come with four...