It’s complicated, but here’s a hint to tuna lovers: the news is good.
seafood
Posted inFood, Recipes
Want a surefire grilled fish recipe? Sure you do
This smoky sea bass with a 4-ingredient sauce is it.
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Posted inBusiness, Food
The Wrap: New restaurants for golfers, clean eaters
The Grill Room reopens, and the Maine Oyster Trail gets a reboot.
Posted inFood, Green Plate Special, Recipes
The Halibut Project at Chaval restaurant brings mouth-to-tail-fin eating to diners
For the length of local halibut season, chef de cuisine Kirby Sholl is featuring halibut on the menu from head to rib to ‘wing.’
Posted inOp-eds, Opinion
The humble Farmer: Warmth makes me happy, but it’s not so good for shellfish
Maine lobsters have moved offshore seeking colder water. Will there come a day when divers, not diggers, will be harvesting clams?
Posted inBusiness, Local & State
Can lab-grown lobster compete with Maine’s most lucrative catch?
A food tech company in Wisconsin plans to commercialize cultured lobster meat, but industry leaders in Maine say they don’t see it as an immediate threat.
Posted inFood, Vegan Kitchen
The controversial Seaspiracy documentary may make you rethink your dinner choices
The film, which charges the global fishing industry is “at war with the oceans,” has angered the fishing community.
Posted inFood, Green Plate Special, Recipes, Source
Toast the 2021 Source Award winners with a homemade concoction
And take a moment to reflect on how to cook and eat more sustainably, starting by exercising that muscle that reduces food waste.
Posted inFood, Recipes
A one-pan salmon dinner with minty peas, orange and fennel
The sweetness of oranges, crunch of fennel and spring peas dressed with mint lend lots of flavor to roasted salmon.
Posted inFood, Green Plate Special, Recipes
This week’s cooking challenge: Monkfish liver
In which our columnist tries to get over her distaste and learn a sustainable new preparation.