In the current market, uncertainty is the one thing we can count on. Changing consumer buying habits at retail, and reduced opportunities for foodservice, are making super-frozen products more desirable than ever. They offer predictability and cost-control — two things we could all use more of right now.
Read MoreSeafood can be one of the most efficient proteins to feed the world, and we’re going to need a whole lot more of it. Part of the answer is right in front of us. PJ Stoops has some ideas, and we could be acting on them today.
Read MoreThe #1 first reaction of Americans when hearing about Murray Cod is confusion... It’s a freshwater cod and you can eat it raw? If I already have cod, what do I need this for? What kind of cod is this anyway?
Unfortunately for Murray Cod, the name is definitely deceiving. What in the world is this fish we keep talking about? Stay tuned. Our resident fish expert, PJ Stoops, explains it all to you. This is a fish you don’t want to miss.
Read MoreEataly, the largest Italian retail and dining experience in North America, has chosen ‘Green-Rated’ Nordic Blu Salmon as the official Atlantic salmon to supply their stores across the country, including locations in Boston, New York, Chicago, Las Vegas and Los Angeles.
Read MoreMost Americans know Redfish for one thing — the blackened fish dish made famous in the 1980's by Paul Prudhomme in New Orleans, and since replicated in restaurants across the US. But redfish can be a lot more than blackened (just ask the Italians). In fact redfish itself is a whole lot more than one fish.
Read MoreWhen we talk about the yield of a whole fish, we’re talking about the usable product, the part that has value, the part that isn’t...trash. But when what we’re calling trash is nearly half the fish, we have to ask ourselves, what are we doing wrong? In the 1990’s, London-based chef Fergus Henderson spurred an offal revolution, getting fashionable diners to tuck into devilled kidneys and roasted bone marrow, and creating markets for parts of land animals that people had forgotten how to eat, let alone cook.
Read MoreThe story of a fish-hating restaurant cook turned wild fish evangelist who saw the light about aquaculture (or rather, tasted it).
Read MoreCleanFish sponsored a gathering of 24 chefs (12 from Boston, 12 from elsewhere in the country) to introduce King Kampachi to them and over 400 food-loving members of the public who attended the three 12-course dinners through the traveling chef retreat and dinner series known as Chefs Feed Indie Week.
While salmon farms dominate the world of Norwegian aquaculture, another iconic species is on the rise.
Tag along with PJ Stoops, CleanFish’s Director of Research and Development, as he explores the where and why of halibut farming with a visit to Nordic Halibut’s facility in Averøy.
Read MoreCleanFish partner The Kampachi Company announced today that its offshore operation in La Paz, Mexico has undergone the rigorous auditing process against the Aquaculture Stewardship Council (ASC) standards, and has now been ASC certified. The company’s King Kampachi is now the world’s first ASC-certified Kampachi (Seriola rivoliana). It is available in the U.S., Canada and Mexico, and will soon be in Europe and Japan. ASC certification recognizes aquaculture producers as environmentally and socially responsible.
Read MoreGenetically engineering farm animals, including salmon, is an outgrowth of the belief that man can discover truth by objective, quantitative measurement, that creation can be explained simply by mathematics and mechanics. This view dismisses human subjectivity and multi-dimensional man. This view has also led to the separation of man from nature. Rather than being a part of nature, man has risen above nature. Nature is meant to serve man. This view underlies the clear cutting of old growth forests and contributes to overfishing. That is, of course, a world view run amok.
Read MoreCleanFish’s call to the seafood industry to tell its good stories on social media is making waves with coverage in Intrafish, Undercurrent and Fast Company.
Read MoreIf we who know aquaculture best won't speak up in its defense, we'll never realize its potential.
“To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.” – Wendell Berry
The genie is out of the bottle. Last month (March 2019), the U.S. Food and Drug Administration (FDA) lifted the import restriction that prevented genetically modified salmon from entering the United States. The company can now import the eggs of genetically modified salmon from its research and development center in Canada to its grow out facility in Indiana, and sell the salmon as food.
Read MoreTwin Cities are more savvy about sustainable seafood, but what does that mean? It’s complicated
Coverage in the food section of the St. Paul, Minnesota Pioneer Press explored new developments in what sustainable seafood means and what’s available to chef and consumers, calling out Nordic Blu Salmon in their section on “The Future.”
Read MoreNordic Blu Salmon was cited in an article that ran in Restaurant Hospitality and Food Management on the dramatic improvements made in aquaculture — and how they far outpace perceptions of the industry.
Read MoreNordic Blu Salmon debuts at Seafood Expo North America and at retail — and wins coverage in major trade publications.
Read MoreIf locusts were good enough for John the Baptist, they're good enough for me. Although western countries have been slow to embrace insects as food, more than two billion people around the world eat upwards of 2,000 different insects. The most popular insects are crickets, grasshoppers, locusts, mealworms and ants. I am told that when fried in butter, dried crickets taste like shrimp.
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