Tag: Fish

Fish Rock in Japan

by Jim Benning | 04.22.10 | 4:17 PM ET

Fish rock is music aimed at promoting greater fish consumption in Japan, where it’s on the decline. Public radio’s The World explains.

Here’s a, uh, taste.

Tags: Fish, Food, Music, Tres Loco, Asia, Japan, News and Briefs

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The Last Bite and the Other Part of the Fish

by David Farley | 06.29.09 | 4:25 PM ET

Photo by David Farley

Few people are lured to the Czech Republic for its cuisine, but I’m one of them. Actually, hearty Czech food is a taste acquired over time (accompanied by lots of pints of hoppy pilsner). Until recently the pub grub—rich goulash and pork made just about every way you can imagine—functioned more as stomach filler than actual taste bud pleasers. But things are slowly changing.

Tags: Fish, Food, Restaurants, Europe, Czech Republic, News and Briefs

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Eco-Travelers and ‘Seafood for Thought’: An Interview with Lindblad Expeditions

by Joanna Kakissis | 05.29.09 | 12:10 PM ET

Photo courtesy of Mathew Lachesnez-Heude

The image of sun-kissed travelers eating fresh fish at a seaside tavern has probably graced scores of brochures, postcards and promotional films. But is a craving for this iconic fish dinner contributing to the collapse of 75 percent of the world’s fisheries?

The business of seafood is big: The international trade in fish and fish products rakes in some $50 billion annually. But trawlers are fishing sea life faster than it can replenish itself. As a result, once-bountiful fish such as the Mediterranean bluefin tuna—the so-called king fish of the global sushi industry—will collapse by 2012, according to the World Wildlife Federation.

I spoke with Mathew Lachesnez-Heude, the environmental manager for eco-progressive small-ship tour operator Lindblad Expeditions, about sustainable seafood and the choices travelers can make to help restore the world’s sea life.

Tags: Eco Travel, Fish, Food, Tourism, News and Briefs

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More Ahi, Please*

by Pam Mandel | 05.27.09 | 10:25 AM ET

Photo by goochie* via Flickr (Creative Commons)

You can not pile too much ahi—the Hawaiian name for tuna—on my plate. I love the stuff: raw, grilled, wrapped in rice and nori and served as sushi, marinated in soy and spice and served as poke, crusted with macadamia nuts and coconut and topped with a little mango sauce ... I swear I am turning into a big drooling mess just thinking about it.

But overfishing is depleting tuna stocks, just like it’s depleting so many of our dinner-bound, ocean-dwelling populations, driving up the price and making for scarce supply.