Seafood News

Anchor Down, Cardoon Mediterranean up for 'Best of Long Island' By Markos Papadatos Two Long Island restaurants, Anchor Down and Cardoon Mediterranean have earned two separate "Best of Long Island" nominations.

Neraki recognized as a 'Top 100 Restaurant' on Long Island By Markos Papadatos Huntington - Neraki Greek Mediterranean Grill in Huntington has a major reason to be festive. It was named as one of the "Top 100 Restaurants on Long Island" by Newsday.

Anchor Down Bar & Grill wins 2018 'Best Seafood Restaurant' By Markos Papadatos Merrick - Anchor Down Bar and Grill has been named "Best Seafood Restaurant on Long Island" in the 2018 "Best of Long Island" competition.

Thailand to scan eyes of workers in notorious seafood industry By AFP Bangkok - Thailand is using optical scanning technology to keep track of who is working on its fishing boats, officials said Thursday, as the kingdom tries to curb slave labour and human trafficking that has riddled the low-paid industry.

Op-Ed: Top 5 restaurants on Long Island for 2017 By Markos Papadatos Digital Journal ranks the Top 5 restaurants on Long Island for 2017. This year's list included Neraki, R.S. Jones, Anchor Down, Cardoon and GreeKrave.

Anchor Down Seafood Bar & Grill up for 'Best Seafood Restaurant' By Markos Papadatos Merrick - Anchor Down Seafood Bar & Grill in Merrick has been nominated for "Best Seafood Restaurant" for the 2018 "Best of Long Island" competition.

Review: Maria's 'Special Stuffed Lamb Peppers' at Maria's on Bell Blvd. Special By Markos Papadatos Bayside - Culinary queen Maria Petridis has outdone herself once again. This time with her latest exquisite dish at her restaurant in Bayside, New York.

Increase in Vibrio illnesses directly linked to warming climate By Karen Graham College Park - Rising ocean surface temperatures have been directly linked to the rise in infections from water-borne pathogens. Of particular concern is the increase in cases of food poisoning caused by vibrio species, known to cause infections in humans and animals.

Northern California crab season to open as toxic algae retreats By Nathan Salant San Francisco - Northern California crabbers and crab lovers start eating it up at midnight when the long-delayed commercial crab season opens.

'Piure' — Possibly the world’s most outlandish seafood Special By Igor I. Solar It looks like a bag of blood inside a stone. Some people compare its flavour to that of sea-urchin; others define it as “bitter and soapy,” and its smell as “sweaty underarms.” Loaded with iodine and iron, the taste of piure defies description.

Op-Ed: Obama institutes world's largest marine sanctuary By Walter McDaniel Washington - U.S. President Barack Obama ignored the concerns of Congress and put together an area of land that was nearly 800,000 sq miles across for marine life. Fishing there will be off-limits for any commercial interests.

Evidence of 'super bacteria' found in North American squid By Walter McDaniel A strain of bacteria which is resistant to most normal antibiotics was discovered at a grocery store in Saskatoon, Canada. This has some troubling implications for food safety.

Low US, UK and EU seafood prices linked to Asian slave labor By Walter McDaniel The extremely low seafood prices that many of us pay are due to human trafficking and brutal forced labor. The multibillion-dollar prawn industry in Thailand deals in human lives almost as much as it deals in seafood.

15 dead in liquid ammonia leak at factory in Shanghai, China By Anne Sewell Shanghai - A leak of liquid ammonia from a refrigeration unit in Shanghai, China's commercial hub city, has caused 15 deaths. 26 other people have become ill from the chemical and six are critical.

Review: 'L'Incontro' ocean-view restaurant in the Quilimarí River Valley Special By Igor I. Solar Santiago - The Quilimarí River Valley is located in the Region of Coquimbo, Chile; the valley has an approximate length of 45 km from its starting place in the town of Tilama, to its mouth at the Pacific Ocean, near the beach town of Pichidangui.

Restaurants look to DNA barcoding to identify seafood By Albert Baer In an effort to combat mislabeled seafood, restaurants are looking at a new genetic technique called barcoding to ensure the identity of their food.

Photo Essay: ‘Foods of the coast, the mountains and the jungle’ Special By Igor I. Solar Lima - Peruvian cuisine has a tradition of thousands of years stretching from the Inca culture to this day and it has been enriched by influences from Spain and from Chinese, Japanese and African immigrants.

History, nature and gastronomy at quaint Quintay fishing cove Special By Igor I. Solar Casablanca - The small fishing cove of Quintay has been transformed from a foul smelling whaling plant into an attractive coastal village with seafood restaurants, a museum showcasing the history of whaling and a marine research station.

Seafood fraud: Old tricks may soon be foiled by new technology By Elizabeth Cunningham Perkins An advocacy group launched a new campaign against seafood fraud. But experts say baiting and switching is old business as usual in the U.S. fish market, with a high percentage of imported products and only tiny percentages inspected for quality and fraud.

Federal agencies step up measures to inspect seafood along Gulf By Vilma Cajigas While consumer confidence in Gulf water seafood declines, the National Oceanic and Atmospheric Administration (NOAA) and the US Food and Drug Administration (FDA), in collaboration with Gulf State regulatory agencies, intensify seafood inspections.

Seafood most likely boost pregnant women's mood By John Louie S. Ramos In a recent study in the United Kingdom, it was revealed that eating omega-3-rich seafood could extinguish depression among women during pregnancy.

Researcher Finds New variants of Diarrhoea Toxins in Seafood By Bob Ewing Trine-Lise Torgersen described in her doctorate new variants of diarrhoea-causing toxins in mussels, oysters and crabs.

Aquaculture Industry Will Continue to Grow By Bob Ewing Aquaculture production of seafood will probably remain the most rapidly increasing food production system worldwide through 2025.

Op-Ed: Clash of interest on a virgin beach in India By Armstrong Vaz A tranquil setting welcomes you far away from the hustle and bustle of the speeding vehicles and the blaring of the horns.

FDA Warns Consumers Not to Eat Certain Mussel Products from Bantry Bay Seafood By Bob Ewing The U.S. Food and Drug Administration (FDA) is warning consumers against eating certain frozen cooked mussel products made by Bantry Bay Seafoods, imported from Ireland, because they may be contaminated with azaspiracid toxins.

Seafood Company Forced To Shut Down After Failing To Comply With FDA Injunction By Nikki Weingartner FDA orders the closure of a Texas company and the recall of its smoked seafood products due to its failure to develop safety standards. There have been no reported food related illnesses.

NOAA Researchers Help Build a Global Reference Library of DNA Barcodes By Bob Ewing Scans can differentiate species and verify that the seafood you are served is what you ordered -scanning a DNA bar code on the piece of fish you just bought for dinner to instantly verify the species, where it came from, its nutritional value,

China considers US detention of seafood “unacceptable”. By Paul Wallis China is now officially displeased about the US automatic detention of four kinds of Chinese seafood. “Unacceptable” is moving beyond diplomatic language into a real argument.

Seafood Poisoning Is on the Rise By Lisa Angotti When our coral reefs are sick, we get sick.

No Seafood for You By BlueButterfly Over-fishing and pollution will leave you without your lobster bisque and fried shrimp by 2048.

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