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Summary for August 20 - August 24, 2007:

Monday, August 20, 2007

Fish: Brain Food for Kids

How does this year's National Spelling Bee champion spell success? S-E-A-F-O-O-D. Champion speller Evan O'Dorney has a unique precompetition ritual. He enjoys eating a tuna fish sandwich. He told reporters he believes fish is "brain food" that helps him excel in academics.

Recent studies show that O'Dorney may be on to something, as researchers now say seafood has a number of nutritional benefits, particularly for children and pregnant women.

Still, most children and adults don't eat enough seafood. Recently, the universities of Delaware and Rhode Island reported that only 20 percent of Americans meet the U.S. Dietary Guidelines recommendation of two servings of fish or seafood per week.

So how can one get children to eat more seafood? Try tuna sandwiches made from canned tuna. Rich in healthy omega-3 fatty acids and other nutrients linked to brain and heart health, tuna sandwiches are something parents can make with their children and have a little fun by mixing in different ingredients each time such as celery, onion, mayonnaise, milk and cheese.

In a study published in the Journal of the American Medical Association, doctors at Harvard University found that eating seafood twice a week may reduce the risk of death from heart attacks by 36 percent and the overall rate of death by 17 percent. A British study published in The Lancet goes even further. In a study of 11,000 mothers, researchers found that those who ate seafood more than three or four times a week during pregnancy had children who were more developmentally advanced and showed better verbal communication, motor coordination and social skills.

The study reports that advice to limit seafood consumption can reduce the intake of nutrients necessary for optimum neurological development for children, which echoes reports that lower omega-3 fatty acid intakes in pregnancy predict lower verbal IQ levels.

All this scientific evidence suggests that it is essential to include seafood in a balanced diet throughout one's life, especially during pregnancy and in childhood.

- North American Precis Syndicate Inc.

Restaurant Review: Fish Camp Grille

HUNTSVILLE, Ala. - Grits and shrimp! Are they serious?

Garlic cheese grits topped with saucy shrimp add a special touch to a seafood menu. The dish hints of upscale dining.

But this is the Fish Camp Grille, and anyone who grew up in the Deep South knows a fish camp is for family dining. Owners like to call it "seafood with a twist."

Fish Camp Grille is Huntsville's newest seafood restaurant. It is on the eastern end of University Drive in a building that until recently housed Beauregard's restaurant. The connection is no accident. The same restaurateur who parlayed Beauregard's into a local legend conceived this new concept.

Those flavored grits are truly a highlight of the Fish Camp Grille menu. They are optional as a side dish for other meals or $1.49 a la carte. Other sides include turnip greens, fried okra and a very good mayonnaise-based cole slaw.

Seafood is served as po' boy sandwiches, in baskets or buckets, platters or as soft-shell tacos.

Oysters on the half-shell cost $11.99 a dozen, and crab legs by the pound range from $13.99 for snow crab to $15.99 for Alaskan king.

Seafood gumbo is rather mild by Louisiana standards and costs $3.99 for a cup or $4.99 for a bowl. Sandwiches include a $6.79 hamburger; $8.99 crab cakes or half-shrimp/half oyster po' boy.

The twist on catfish is a hot-sauce marinade that gives it a special flavor. The soft-shell tacos are more like a burrito split in half. They are served by the names Del Ray with fried grouper, Cabo with grilled mahi mahi or Monterey with grilled shrimp.

Cost is $7.99, served with fries or onion rings.

Owner Don Neal was transferred to Huntsville as a manager of Bob Baumhower's Wings restaurant during the 1990s. After a few years there, he left to open his own eatery, which he called Beauregard's.

It became so successful in its original location on Jordan Lane that Neal opened a second location on University Drive. He later added another on Airport Road and then one off U.S. 72 West at Paramount Plaza. He recently moved the University Drive location into an old Bennigan's building nearby on Memorial Parkway and came up with the Fish Camp Grille idea to replace it.

Like Beauregard's, much of the decor comes from the family archives of Neal and his wife, Cheryl. They're hoping seafood fans become their new extended family.

- The Huntsville (Ala.) Times

Restaurant Review: Señor Benjo's

EL PASO, Texas - Deep in South Central El Paso, Señor Benjo's is a kitschy Mexican restaurant that captures the essence of the paisano culture of Mexico's Gulf Coast and bountiful beaches.

Señor Benjo's, 3504 Alameda, offers the gamut of authentic Mexican dishes with an emphasis on seafood. Owner Benjamin Ornelas opened the eatery about five years ago, adapting some of his grandmother's recipes into dishes that locals can afford and enjoy.

I went to Benjo's last week with a co-worker, Adriane, and we found it to be a down-home restaurant that captures the charm of Central El Paso. Decorated with bright pastels and images of the Mexican countryside, the restaurant evokes feelings of an older, simpler time.

Adriane was smart enough to try something authentic to drink, which was a glass of horchata ($1.50) — a spiced rice milk drink served over ice that's kind of like eggnog, but a little lighter.

I was taken by the Cokes in glass bottles — they always seem to taste sweeter to me that way and remind me of getting a bottle of soda from the ice house down the street where I grew up.

For lunch, I went with the filete de pescado ($6.99), which I ordered al mojo de ajo, or with garlic. The fillet, which can also be served fried or grilled, comes on a bed of rice and with French fries.

The dish was tasty and simple, but rich, with so much thin-sliced garlic that I think I'll be able to taste for weeks to come.

The fish seemed prepared to capture a specific flavor combination — namely, garlic and lemon.

Perhaps a wiser diner, Adriane went with the coctel campecho ($7.99), a seafood cocktail in a cold, thin tomato-based sauce — a refreshing dish for a hot summer day. Distinctive, Adriane said, was that the cocktail not only had crab and shrimp, but also had mussels, which apparently is a unique attribute for the dish.

Benjo's offers a number of other seafood dishes I'm certain to try when I go back. The shrimp plate ($9.99), served mojo de ajo, a la diabla or on rice, sounds like a worthy try.

Also appealing might be the black bass ($11.99) and the Rockefeller plate, which is shrimp wrapped in bacon with cheese ($12.99).

Seafood aside, Benjo's offers many of the traditional Mexican food staples we've come to know and love in El Paso, including enchiladas ($3.99), gorditas ($4.50) and flautas ($4.50.)

If you work or live near Downtown, Benjo's definitely is a place to try. I'm hoping it becomes my regular hangout, because I'm sure some of the dishes I couldn't get to last week are just waiting to be eaten.

El Paso Times

Feature: Fish Fry Joints Sinking

RENSSELAER, N.Y. - Some of Benjamin Pratt's fondest memories are of growing up in Rensselaer during an era when fish fries and greasy-spoon diners were all the rage. Those days are all but gone, said Pratt, who owns Nick's Fish Fry at 1 Ferry St.

Turning a profit is becoming more difficult for some small food-service businesses such as Pratt's. The escalating costs of fish and gas are taking too much of a toll. The growing trend of low-fat fast food is also a factor, Pratt said.

"The price of fish is rising every year. It went from $1.30 a pound to $5 a pound. And we now have carting and hauling fees that were never included before," he said.

Pratt will close the doors Saturday after lunch.

The 33-year-old graphic-design and-marketing specialist turned food entrepreneur bought Nick's six years ago because he was ready for a change. Business was profitable up until a few months ago, Pratt said.

Life after Nick's Fish Fry will likely include a 9-to-5 job and a predictable future.

Mom and pop shops can't keep pace with large franchises and supermarkets, said Doug Freeman, regional sales manager of The Cousins Fish and Meat Market in Albany.

"Price Chopper is the largest East Coast buyer of seafood. They're doing a 'fry your fish for free' service, so you can get your fish cooked before you even leave the store," he said.

The price of deepwater fish has fluctuated somewhat, but the cost of halibut, haddock and cod - fish often used in fish fries - hasn't risen substantially. Rising gas prices have only meant an additional $2 to the delivery charge for most of his customers, whether they're in Syracuse or Albany, Freeman said.

In some cases, the demise of smaller eateries and fish fries has been due to mismanagement more than the changing times, he said.

"Our fish fry is thriving. We haven't seen a substantial increase in the price of seafood as of yet," Freeman said.

Ted's Fish Fry on Second Avenue in Troy went on the real estate market in November, according to Jim Conroy, a realtor with Prudential Blake Atlantic Realtors in Albany. Since that time, the listing has expired.

Owner S.K. Deeb, son of Ted Deeb, who founded the business in 1949, said the Troy shop was on the market primarily to see what kind of interest it would generate.

Deeb buys fish for Ted's from a market in Boston. The price of hauling deliveries to four local restaurants has doubled in six-month's time, he said.

"Rising prices and fluctuating prices of fish have absolutely affected business, but we're still doing all right and are satisfied with our profits. Things are much more difficult in this business than they were 10 or 15 years ago," Deeb said.

Journal Register

Wine: Get It While it's Affordable

Jacob’s Creek owner Pernod Ricard said last week that grape shortages, caused by droughts in Australia’s heartland wine producing regions, meant the era of mass-produced, white label wine available for a pittance was over and that shortages were even a possibility.

Far worse news for wine lovers is that the jet stream which caused last month’s freak weather has devastated some of Europe's best-known wine regions. Whether that’s enough to spook producers and merchants into raising prices preemptively remains to be seen but it makes the question of value all the more important.

We last looked at some summer "no-brainers" and this batch is just a cut above the ordinary in terms of grape variety and provenance.

Albarino bends the rules of simplicity, though not by much. In Galicia, they slurp it from china bowls while devouring plates of shellfish and seafood. Soleira Albarino 2006, Rias Baixas (Majestic £7.49) shows off a grape that is at its best helping fish taste its best — rich and slightly spicy, but still very easy to drink.

Valency, Le Clos Delorme 2006 (Lay & Wheeler £10.75) is a bit of a conundrum: peachy and leesy at first, with firm stone fruit and a hint of sweetness but then back it comes with an acidic kick that cleans the palate like a lime. It makes a great solo quaffer and perfect for party food or a picnic.

Another born-again Loire wine is Quincy, Jean-Paul Godinat 2006 (Lay & Wheeler £10.75), which shares the former’s tilt towards clean, concentrated fruit over high acidity to pleasing effect.

Alsace is such a hard sell that most retailers restrict it to the regulars they know want something different but, it’s not necessary to confine it to the rarely tasted. Not, anyway, when Pinot Gris is as good as Pfaffenheim 2005 (Tanners £6.20). It’s slightly tropical, with even a touch of lychee along with the melon and honeyed spice. Amazingly, it’s not even medium-dry: great acidity keeps all that fruit in check, helped by a mineral tang that just gets better with food.

Any regular readers will know that we have a weakness for Soave in these pages for, when it is well done, it is uniquely satisfying. Soave Vigne di Mezzane Corte Sant’Alda, Veneto 2006 (BBR £9.50) is marked down only slightly for having a touch of Trebbiano with its dominant Garganega, since the anoraks’ version features the latter alone. Gentle and refreshing rather than strident, it hints at Soave’s apple and pear characteristics and is enticingly long on the palate.

Lawson’s Dry Hills, Pinot Noir Rose 2005 (Lay & Wheeler £9.00) is a heavensent summer wine. The dry, vegetal-driven approach exhibits the near-classic Burgundy combination of sweet raspberry and cherry fruit with a long and clean finish. Well balanced alcohol brilliantly keeps the finish from being too warm — it’s, whisper it — near perfect for Pinot lovers who can’t wait for cooler weather.

Heartland Dolcetto/Lagrein (Tanners £7.95) can’t really be described as straightforward, though I’d still contend it’s not a complicated wine. Pairing the ‘little sweet one’ with the grainy boutique grape Lagrein results in a classic Italian with a New World twist. The fruit is dark and herby as you might expect, with touches of chocolate that you might not and with acidity and fine oak tuning to hold the package together.

Last but not least, something to sup while you wait for the barbeque to catch. Chateau de Lancyre Vielles Vignes, Pic St Loup 2004 (Tanners £7.90) shows punchy red-black fruit on the approach but tempers it with great acidity for a southern red. Given time some sweetness emerges too but this is a food wine that will flatter any attempt at al fresco entertaining.

Lloyd’s List

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Tuesday, August 21, 2007

Restaurants: Red Lobster Ready for Makeover

ORLANDO, Fla. – You might have noticed that Red Lobster recently has been airing some new television advertisements.

A few weeks ago, the seafood chain, owned by Orlando-based Darden Restaurants, launched a marketing campaign designed to highlight an expanded fresh fish menu and other new culinary creations.

The ad launch coincides with other changes at the nearly 40-year-old seafood chain.

Sensing that some consumers associate Red Lobster with frozen seafood and dining rooms cluttered with fishing memorabilia, executives have been tweaking its look and feel.

Several months ago, Red Lobster introduced a daily rotating menu of fresh fish selections.

The chain also tested a sleeker restaurant design — meant to evoke the Maine coast — that it says will be used as the model for new restaurants.

Three of those are operating, including a location outside Dallas that opened last month.

Part of the goal of the makeover is to attract higher-income customers who tend to be less vulnerable to economic pressures.

Those customers tend have sophisticated palates and tastes that demand fresh menu offerings and a sleek dining environment.

One initial Red Lobster television spot focuses on the seafood chain's rotating fresh fish menu, featuring grilled red snapper, blackened tilapia and pan-seared rainbow trout.

A second commercial promotes what the company calls its "American Seafood Adventure," with regionally inspired seafood recipes such as Classic New England Lobster and Pacific Northwest-inspired Maple Glazed Salmon and Shrimp.

"Freshness is the most important factor our guests use to determine the quality of a seafood restaurant," said Salli Setta, Red Lobster's executive vice president of marketing.

To drive home the point, Red Lobster has also dropped its signature tagline — "For the seafood lover in you" — and replaced it with "Come see what's fresh today."

The Darden brand has also redesigned its Web site. Visitors will find features such as a chef's blog, a fresh fish cookbook and information on seafood and health.

Orlando Sentinel

News: States Finds Drugs Feds Miss in China Seafood

MONTOMERY, Ala. - Officials in Alabama report finding banned drugs missed by the Food and Drug Administration in seafood imported from Asian countries - China and Vietnam among others. U.S. regulators say that those drugs may cause cancer or increase antibiotic resistance.

Of 94 samples of catfish from China inspected by Alabama authorities since March, 41 were found to be positive for fluoroquinolones, antibiotics banned in the U.S. And from 13 samples of fish similar to catfish, which includes basa, five tested positive for fluoroquinolones.

Besides China, the countries exporting these shipments were Vietnam, Thailand, and Malaysia.

"I'm sure that FDA would probably wish we'd go away,'' says Ron Sparks, commissioner of Alabama's Department of Agriculture and Industries, which conducts the seafood testing, in an interview with Bloomberg News. "My wish is that they'd come to the table and work with us.''

According to the Commerce Department, 83 percent of the seafood consumed within the U.S. came from overseas last year; that figure was just 57 percent in 1996.

Other states that have found banned medicines from imported fish include Mississippi, Arkansas, and Louisiana.

According to food safety advocates, tests done after the imports cleared U.S. ports and were on their way to be sold in grocery stores and restaurants, reveal that the FDA is not sufficiently protecting American consumers from the tainted seafood.

Fish farmers in Alabama say they are threatened by lower prices from Asian competitors, who typically grow seafood in crowded and unsanitary conditions, making it necessary to use medicines to prevent disease, according to a report by the Food and Water Watch.

Butch Wilson, a catfish producer from Dallas County and chairman of the Alabama Farmers Federation's State Catfish Committee said, "Our farmers do a great job of providing a safe food supply for our country."

Wilson's farm turns out 6,500 pounds of catfish per acre, each year. Wilson is concerned that contaminated imports will see a decline in demand in domestic fish as well. He said that Alabama's testing provides a "level playing field," since overseas farmers have to spend more money to clean fish ponds, if banned drugs couldn't be used.

Investigators from the House of Representatives Committee of Energy and Commerce found that the FDA examines only about one percent of all food imports coming in, and a fraction of those are sampled.

The FDA, however, argues that it is doing its job of keeping harmful products out of reach from consumers. The agency has banned tainted products from entering the U.S. from China in June, until importers of farm-raised seafood show that the products are free of banned drugs.

"Some of the fish exported to the U.S. probably do have problems,'' said Liu Rui, deputy secretary general of the government-affiliated China Aquatic Products Processing and Marketing Association in Beijing, reported Bloomberg. "Not all the fish sold to the U.S. is tainted, but only that from one or two firms.''

– AHN Media Corp.

Essay: Catch One Fish and Catch the Future

This essay appeared in the New York Times Review of Books on Aug. 12.

A few months ago I took the most expensive nap of my life, and when it was over I decided it was all Hemingway’s fault. For $500, I booked a marlin charter out of Kailua-Kona, Hawaii. I had never gone for the really big fish, and I was juiced to finally get the chance. I imagined myself sitting, like Papa, on the deck of the Pilar, fighting the big fish in the big chair, muttering through gritted teeth the great man’s motto “Il faut (d’abord) durer” — first, one must endure.

But after hours of dragging footlong lures at 8 knots, I began thinking that it could be the big fish that have not endured. Not a single marlin raised its sword to our lines, nor did one appear for the other 30-odd boats trolling in the lee of the trade winds that day. And as I nodded off in the fighting chair and recalled the photographs of Hemingway posed with giant marlin and tuna, I started wondering whether it was possible to calculate the effect the world’s best fishing writer might have had on the world’s biggest fish.

The thought wouldn’t have occurred to me a few years ago. Like Hemingway, I took up fishing because of the limitlessness the sea seemed to offer. I shared his notion that the “great ocean currents are the last wild country there is left,” and believed of the sea as Hemingway did that “no one knows what fish live in it, or how great size they reach.”

As a child, if I ever felt guilty about my kills, I summoned a kind of waking dream in which all my victims thanked me. “There were too many of us,” the fish would say. “Thanks for making room.”

But in 2003 the journal Nature published an article that made killing fish seem even more sinful. Analyzing catch data over the last half-century, the biologists Boris Worm and Ransom Myers determined that the populations of the large blue-water fish — notably marlin, swordfish, tuna and sharks — had declined by 90 percent worldwide. This paper has been bitterly disputed, but it was enough to make me pause and look for someone to blame.

How much of the big fishes’ decline is Hemingway’s fault? Hemingway was a frequent but inconsistent record keeper. During one 180-day stretch in 1933-34, the Pilar logs reveal a catch of 10 marlin, 2 sailfish and 9 sharks. But in an article in Esquire describing the typically slower spring run of that same year, Hemingway said the Pilar’s catch was 51 marlin.

These discrepancies were noted in Hemingway’s time. Joseph Knapp, the publisher of Colliers and a fisherman himself, accused him of overstating his catches. (According to the authors of Hemingway in Cuba, “you big fat slob” were the last words Papa endured before laying Knapp out on a Bimini dock.) Later, perhaps in an effort to avoid similar conflicts, Hemingway helped found the International Game Fish Association, which is recognized as the world’s most objective keeper of fishing records.

Accusations and counterpunches aside, there are ways to approximate Hemingway’s kills. In the archive, I counted every photograph of Hemingway posed with an oceanic alpha predator. In all, I could make out 109 individual animals — 82 marlin, 21 bluefin tuna and 6 sailfish.

Based on my own experience, I would venture that an avid fisherman tends to photograph about one in every 10 fish boated (the other nine being too small to justify the cost of film and the delay of cocktails). The one-in-10 figure jibes roughly with Hemingway’s (and not Knapp’s) assertions. Between 1932 and 1934, he claims to have caught 91 total marlin, giving a rounded-down average of 40 per season.

From 1933 (when he caught his first big marlin) to 1960 (when he left Cuba for good), Hemingway found himself in tropical waters for roughly 25 fishing seasons. If we assume an average annual catch of 40 fish and a ratio of four marlin to every tuna, that would make for something like 800 marlin and 200 bluefin tuna. (Shark kills are harder to calculate because most of them happened when the author strafed them indiscriminately with a Thompson submachine gun.)

Though primarily a catch-and-keep kind of angler, Hemingway was known to release some fish. If we charitably assume that he freed half of his 1,000 big-game fish (a third of which, according to scientists at the National Marine Fisheries Service, would have died after release because of the punishing effects of Hemingway-era “J-hooks”), we can say that roughly 530 marlin and 130 bluefin tuna died at Papa’s hands.

So how many blue marlin and bluefin tuna would that be today if those fish had lived to reproduce? No one knows exactly how fertile the big fish are. Ah, the unknowable sea! According to fisheries service scientists, an adult blue marlin and bluefin tuna may produce anywhere from several million to several hundred million eggs in their lifetimes. One-millionth to one 10-millionth of those eggs may live to become adult spawners. So if we take a conservative stab at that very indeterminate number and say one 10-millionth of every 50 million eggs becomes a spawning female, we can venture that each Hemingway kill might have produced five spawners. Multiply that over the four generations that would have lived and died since Hemingway’s time, and you have about 78,000 blue marlin and 18,000 bluefin tuna.

This, it turns out, is significant in comparison with today’s depleted population. According to the fisheries service, there may be only 100,000 to 400,000 adult blue marlin and 20,000 to 30,000 adult bluefin tuna in the western Atlantic. The biologist and writer Carl Safina believes there may be even fewer than 10,000 bluefin left, and is suing to close the fish’s spawning grounds to commercial long-lining.

So can we blame Hemingway for inflicting terminal damage on these species? Not directly. Hemingway lived in a period when estimations of ocean fisheries went from limitless to limited. And it’s doubtful, given the rise of modern industrial fishing, that the animals he killed would have lived to spawn so many heirs.

But we can blame Hemingway for some of the damage others are still doing. Despite the havoc wreaked on the big fish by commercial fishermen, sport anglers still want that Hemingway photo: standing next to a giant fish, hanging a casual hand on the animal’s lifeless dorsal fin. Today, every animal strung up for a picture is another animal that can’t contribute to the rebuilding of these species. The fisheries service estimates that in American waters, 23 percent of the total bluefin tuna killed by fishermen are killed for sport.

With each passing generation, not just the number of fish in the sea but also the number of fish the public thinks should be in the sea diminishes.

Thanks in large part to Hemingway, we know that not so long ago it was normal to catch many big marlin and tuna within sight of shore. And for that alone we should praise the old man. If he had never given us a glimpse of that seemingly limitless ocean, we might never have realized how much we have lost.

– Paul Greenberg is the author of the novel Leaving Katya. He is writing a book about seafood and the ocean.

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Wednesday, August 22, 2007

Feature: MSC Certification Increasingly Popular

LONDON – These days, people want more than just words about sustainable fishing, says James Simpson from the Marine Stewardship Council (MSC).

Putting a respected eco-label on your menu is the best way to prove your policies are sound. Fortunately, more suppliers are offering certified sustainable seafood than ever before.

Wholesale distributor 3663 recently announced 12 new MSC-labeled lines, Brakes already offers 20, Young's Seafood has nine and Green Gourmet, seven. Only a couple of weeks ago, Birds Eye announced plans to produce a new line of MSC eco-labeled fish fingers - the tea-time favorite just got sustainable.

Brakes and 3663 started selling sustainable seafood through their involvement with Fish & Kids - an MSC project to ensure that the fish now appearing on school menus every week is sourced sustainably. From initial pilots in Surrey and London's Tower Hamlets, the project has bloomed, with nearly a quarter of a million children now being offered eco-labeled sustainable fish. Schools and canteens are making good use of the eco-label as a marketing tool to families, something pubs and restaurants could easily latch on to.

Provenance is key with seafood and with MSC-labeled fish, every link in the supply chain is audited and certified to ensure fish you serve can be traced all the way back to the MSC-certified fishery that caught it.

To get the MSC eco-label on your menu, you first need to source fish from an MSC-certified supplier. Then you must get your own outlet certified for Chain of Custody - the MSC's traceability standard.

The Chain of Custody audit is surprisingly simple - you don't even have to order all of your fish from MSC sources. You just have to be able to show your independent certifier that you have systems in place to keep MSC fish separate from other fish and that you keep adequate records to show that you do that for every batch of fish you receive.

In essence, it's all about good stock management. With free advice from the MSC and the number of certifiers growing all the time, it's never been easier to go sustainable.

Caterer & Hotelkeeping, United Kingdom

Britain Fish Farms Hurt African Wild Fishery

NAIROBI – Britain has embarked on a grand fish farming project in response to rising demand for locally-produced fish products signaling possible market shrinkage for Kenyan fish exports.

Analysts said the project, which mainly targets tilapia farming, poses the latest threat to yet another of Kenya’s key exports to Europe after similar consumer sentiments kicked off a bitter trade spat between Kenya and United Kingdom supermarkets over the role of horticultural exports in ongoing global warming debate.

Under this project, tilapia, a native to Africa, could increasingly be produced in the UK, making market penetration more difficult for imported products.

Kenya exports Sh6 billion worth of fish products to Europe with tilapia, which mainly comes from the Lake Victoria basin accounting for nearly 40 per cent of the exports. The meaty, white fish is already farmed in large quantities in Asia and exported to Europe but it is only in recent years that the UK market has shown an interest in locally produced tilapia.

UK’s move comes as Kenya’s fishing sector is also looking at boosting tilapia production to counter falling demand in Europe for Nile Perch. Although it is less costly to produce the fish in Kenya than in the UK, the first entrants to this market say some consumers are prepared to pay more for locally produced fish.

“Currently the market for tilapia in the UK is quite segmented,” explains Dr Francis Murray, research fellow at Stirling University’s Institute of Aquaculture. “It is divided between imports for frozen fish, a large ethnic market and a niche market for high quality, locally produced tilapia. Demand for that segment is increasing and supply can’t keep up.”

While tilapia sells at £3 (Sh400) per kg at London’s Billingsgate fish market, some producers get up to £5 (Sh670) per kg in the niche market where consumers are keen on environmentally friendly credentials and stringent traceability that comes with fish reared nearer to home.

The new tilapia farms use a closed re-circulation system that allows most of the water to be reused, saving substantially on energy as the water conserves the heat needed for the warm water species.

The contained system, which only adds a small amount of replacement water each day, also means a high level of biosecurity.

In addition, tilapia consume much less protein than other farmed species, adding to its ecological advantages.

The rise of tilapia production in Europe is being supported by a drive towards sustainable fishing as well as demand for locally grown food.

Ms Jonckheere explains: “The proximity of European customers means that transport will have a minimal impact on the environment, in contrast to the tilapia which at present are almost exclusively imported from the Far East, South America and Africa.”

Demand for imported tilapia will however remain strong as the species is increasingly used as a substitute for wild white fish, according to marketing experts at Seafish, the UK government funded industry body. Tilapia exports to Europe reached an estimated 8,400 tons in 2002, compared to only 889 tons in 1996.

New suppliers of tilapia, whether UK-based or exporters in Kenya, will gain greater market access if they can carry eco-labeling, showing that they have been produced to quality standards, added Dr Murray.

Currently, Taiwan and China are the most important suppliers of deep-frozen tilapia fillets to Europe, while fresh fillets come mainly from Zimbabwe and various countries in Central and South America.

Africa Business Daily

News: Disease Causes Farmed Salmon to Stumble

OSLO - The world's biggest fish farmer, Marine Harvest, said production problems in Chile would eventually help balance the supply-heavy global fish market and accelerate restructuring.

The Norwegian group, worth nearly $4 billion, said health problems with farmed seafood in Chile pushed up costs but also presented an opportunity.

Fish farms in Chile have been hit by the highly contagious fish disease ISA (infectious salmon anemia). The disease is harmless to consumers but can kill fish, Marine Harvest said.

The Edmonton Journal

La. Says Katrina Money Not Enough

WASHINGTON — Louisiana officials are complaining that the state is once again being shortchanged in federal disaster assistance money, this time for its fishing industry.

The U.S. Department of Commerce released a letter Monday explaining its recommendation for use of $110 million Congress recently approved. The money is to be used for fishing industry repairs from damage caused by hurricanes Katrina and Rita in 2005.

Though Louisiana is getting 65 percent of the total money, state officials are expressing disappointment that Louisiana is receiving slightly less than half the money allocated for fisheries repair.

Of the nearly $85 million set aside for Gulf Coast fisheries damage, Louisiana is expected to receive 48 percent or $41 million for its shrimp, oyster, crab and fish operations. Another $43.2 million will be shared by Mississippi, Alabama, Florida and Texas.

Andy Kopplin, executive director of the Louisiana Recovery Authority, said the financial setback to Louisiana fishing industries as a result of the storms was $2.1 billion. Louisiana had 2.5 times more damage than Mississippi and nearly 75 times the amount estimated in Alabama, Kopplin said.

Louisiana officials have complained in the past that the state has not received a commensurate share of funding in the U.S. Department of Housing and Urban Development’s alternative hurricane housing grants and Community Development Block Grants.

The Advocate, New Orleans

Dreaded Message: Whole Foods is Coming

HONOLULU – Dean Nelson is a natural foods store owner, not a boxer. But when industry titan Whole Foods Market opened a store near his in New Jersey, he said he felt like he was in the ring with Mike Tyson.

"You see your life and your family's well-being flash before your eyes," he said. "You get hit with one punch, recuperate, then get hit with another punch."

Fortunately, Nelson's business, Dean's Natural Food Market absorbed blows that on some days were as heavy as a 40 percent hit to sales — and survived. Three other small competitors in the area did not, he said.

Nelson's experience is something Hawaii's collection of more than 40 small, independent natural and organic food retailers may benefit from as Whole Foods prepares to open four big stores in the state over the next three years.

As the nation's largest natural and organic food retailer, Whole Foods' planned stores on Oahu and Maui will collectively occupy almost 160,000 square feet — about the size of Costco in Iwilei — and dwarf the combined size of the state's existing natural food stores.

"It's definitely a tidal wave," said Daryl Yamaguchi, president and co-owner of 'Umeke Market Natural Foods & Deli in Kahala.

Planning to adjust

Yamaguchi said he's concerned about Whole Foods opening its first Hawai'i store across from his early next year. He said he plans to adjust operations and expects that Whole Foods will promote awareness of natural foods among more consumers.

"They are going to grow the market," he said. "Anyone related to the industry is going to benefit."

Mark Fergusson, CEO of Down To Earth Natural Foods and Lifestyle, Hawaii's largest natural foods retailer with five stores averaging 5,000 square feet, also expects a ruthless attack by Whole Foods on his 30-year-old company.

"Whole Foods is a $5 billion company that built its success by eliminating the competition with their high-profile and aggressive CEO publicly stating that as his goal," he said.

Lower prices

Fergusson of Down To Earth said his focus will be to enlarge his Honolulu store with a redesign and renovation, renovate and expand his Kahului store and add a warehouse to allow larger purchases and lower prices.

"While there may be some demand in Hawai'i for the high-priced gourmet products and glitzy shopping experience that Whole Foods has to offer, this is not our market," Fergusson said.

Whole Foods may be different in many ways from small, independent natural food stores, but it dominates an industry that is becoming increasingly crowded as more organic foods are stocked by conventional supermarkets, bulk discount clubs like Costco and even Wal-Mart.

Grown from a single store co-founded by Mackey called Safer Way, Texas-based Whole Foods is today a chain of about 200 stores.

Consultant Danny Wells, a former natural food retail business owner, said Whole Foods' competitive impact on Hawaii's natural foods landscape should be no different than for any retail market that sees some weaker players give way to stronger ones.

"It's always a weeding time when a big chain expands into a new market," he said.

Similar situations have played out in other retail categories nationwide with expanding behemoths including Home Depot, Starbucks, Wal-Mart and Borders Books & Music — all of which do business in Hawaii.

Rivals can benefit

But California-based Wells said Whole Foods typically has its greatest impact on traditional grocery stores, taking 80 percent market share from their business compared with 20 percent from natural food stores.

Wells also said Whole Foods, more of a mainstream grocer heavily emphasizing natural and organic products, has helped make the natural foods pie bigger by increasing consumer awareness and demand that benefits smaller rivals.

Nelson opened Dean's Natural Food Market in Ocean, N.J., in 1996. The 6,000-square-foot store with a full-time nutritionist

and herbologist developed into the area's market leader, he said. Nelson opened a second slightly larger Dean's seven miles away in June 2004.

Then in November 2004, Nelson got his first taste of David-Goliath competition when a 130,000-square-foot Wegmans supermarket opened across from the original Dean's. The Wegmans store featured a "store within a store" natural foods department called Nature's Marketplace.

New York-based Wegmans, with about 70 stores and 2004 sales of $3.4 billion, drew Nelson's best customers and drained sales by as much as 50 percent on some days. "We had some really dark days," Nelson said. "That was very scary."

Whole Foods' 48,000-square-foot store opened in June 2005, and sales at Dean's took a pounding. Nelson said he relied on a strong customer loyalty program, managed his inventory better, focused on exceptional customer service and targeted areas he felt Whole Foods didn't do as well on, such as a juice bar, nutritional items and eclectic foods.

"Your best customers are going to shop at both locations whether you like it or not," Nelson said. "That's just the way it is.

There's almost nothing you can do. You don't beat these guys, you coexist with them."

Nelson said sales this year are within 5 percent of where they were before Whole Foods opened, and that he is seeking to expand his original store by 2,000 square feet. "I feel we're on pretty firm ground."

Honolulu Advertiser

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Thursday, August 23, 2007

Food: Forget Sushi and Sashimi, Think Crudo

LOS ANGELES – Seven years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called "crudo" — Italian-style sliced raw fish. It was inspired by the carpaccio di pesce (sometimes referred to as pesce crudo or crudità — "crudo" means "raw") served up and down Italy's Adriatic coast, but it was ratcheted up — delicate fluke was topped with briny sea beans and tiny radish slivers; raw scallops got a splash of tangerine oil; bluefish was spiked with chiles and perfumed with mint. New Yorkers went wild.

The basic concept of raw fish Italian-style wasn't entirely new to Americans — Italian chefs in L.A. had long been serving carpaccio di pesce. In 1998, Salvatore Marino had carpaccio di tonno Lampedusa — thinly sliced raw tuna with hearts of palm and artichoke — on his menu at Il Grano, which had opened the year before. Though he since has become L.A.'s resident crudo master — as anyone who has tasted his gorgeous fantasia di crudo plate can attest — somehow, the dish never caught on in a big way in L.A. It's curious, considering the city's love affair with sushi.

Now suddenly crudo is making a splash here.

Pasternack has published a cookbook, The Young Man & the Sea: Recipes and Crispy Fish Tales From Esca.

You'd think crudo would be easy to make at home — it's often as simple as a few slices of fish with a touch of lemon and olive oil. But for the dish to work, you need to use great quality fish and know how to cut it. Pasternack's book dispenses good advice on both.

But it's a little trickier to take crudo to the next level. The best of them have a flavor accent — it could be a different citrus juice, or even dried, powdered zest, or a vinegar. Or a sliver of fruit on top. Or a shaving of bottarga (dried mullet or tuna roe). A slice of scallop might get a bit of summer truffle. Instead of plain olive oil, you might use pistachio oil, or Meyer lemon-infused olive oil. In almost all cases you want to finish it with a few flakes of sea salt, and maybe freshly ground pepper.

"Keep it simple, buy great fish, practice restraint," Pasternack says. "If you're getting really great fish, why put 18 different things on it?"

Los Angeles Times

Retailer Uses Traffic Signs to Protect Fish

The Wild Edibles fish stores have taken a step for conservation: in cooperation with the Blue Ocean Institute, an environmental organization in East Norwich, N.Y., they are using signs and symbols to indicate the sustainability of their seafood.

A variety is coded green if the fish is abundant and sustainably harvested, yellow if there are some problems with the fishery, or red if catching it or farming it results in a severe environmental impact.

Steve Schafer, the director of retail operations, said he would continue to sell fish that is coded red, like wild red snapper and farmed Atlantic salmon, because he does not want to "dictate to the consumer." He is also distributing shopping guides from the Blue Ocean Institute, and said he hopes that all these steps will affect shoppers' choices. Wild Edibles stores are in the Grand Central Market, at 535 Third Avenue (35th Street) and in Foragers Market in Dumbo, Brooklyn.

Other guidance is at kidsafeseafood.org, a site developed by SeaWeb, an environmental group, with nutritionists, pediatricians and chefs. For those concerned about the environment and mercury content, it recommends wild salmon, tilapia, wild shrimp from American waters and farmed mussels, scallops and crayfish. Fairly simple chefs' recipes are listed.

New York Times

News: Columbia River Chinook Available

PORTLAND, Ore. — The only commercial tribal salmon fishery remaining on the Columbia River opened Wednesday, making Indian-caught fish from the unusually reliable fall Chinook run available for sale to the public.

The forecast for fall Chinook is about 275,000 fish. Tribal fishermen will have a right to about 62,000 of those in a fishery that is guaranteed to last three weeks and can be extended a week at a time as the actual return and catch numbers are monitored.

Salmon will be sold to the public, usually between 10 a.m. and dusk and for cash, at several spots along the river from Cascade Locks below Bonneville Dam to the Tri-Cities area.

Fish will be available from the four Columbia River treaty tribes, the Umatilla, the Nez Perce, the Warm Springs and the Yakama.

Charles Hudson of the Columbia River Intertribal Fish Commission said today the fall run on the Columbia is the only one now that can support a commercial Indian fishery.

The better-known spring run had no commercial fishery from 1977-2002, improved briefly and now is lean again, allowing catches only for subsistence and ceremonial purposes, he said.

While runs fluctuate, they remain a tiny fraction of their historic highs. The Columbia River tribes have special fishing rights dating from treaties signed in 1855.

Seattle Times

News: Lobstermen Entangled in Feud with Feds

AUGUSTA, Me. – Lobstermen say they will fight proposed federal rules that would require them to change the rope they use on lobster pots. The change is meant to prevent whale entanglements.

They were told this week their best ammunition is better data on whale sightings off the Maine coast.

In a meeting Monday evening that drew more than 40 lobstermen to Augusta, the commissioner of the Maine Department of Marine Resources said the first step is to delay implementation of the new rules, which could go into effect as early as October 2008.

“What we have to do is be smart,” said DMR Commissioner George Lapointe. “We’re gathering data as we speak. We need more time than October 2008.”

Lapointe said it wouldn't work for Maine lobstermen to simply refuse to abide by the new rules. “If we say we're just walking away from the table, they can do whatever they want,” he said.

The rules put out by the National Marine Fisheries Service call for lobstermen fishing in areas where North Atlantic right, humpback and fin whales swim and feed to replace floating lines used to connect lobster pots on the ocean floor with sinking line, which lies on the bottom. The idea of sinking the line is to reduce the risk that whales will become entangled in floating rope and be injured or die.

Monday’s meeting was the first in a series designed to get feedback from lobstermen in time to respond to the National Marine Fisheries Service by a Sept. 17 deadline. The Maine Lobstermen’s Association is holding three public comment meetings next week in Saco, Rockland and Ellsworth.

Lobstermen say replacing all their lines will not only be initially expensive, but the rocky ocean bottom off the coast of Maine will fray the lines, requiring that they be regularly replaced. There is also concern about fishing accidents if a frayed line snaps as it is being pulled in.

The Maine Lobstermen’s Association is estimating the initial replacement costs at $15,000 per lobsterman, and then there is an additional annual cost of $5,000 to $8,000 to replace all the lines that break and pots that are lost because of the rocky bottom. There are currently 5,800 commercial lobstermen licensed in Maine.

“You’re going to literally wipe out a whole industry,” said Mike Dassatt of Belfast, who said lobstermen in his area want to see pictures of the whales because they don’t believe they’re there.

Waldo County (Maine) Citizen

Fishermen Take a Holiday

LONDON – The big seafood suppliers say they are facing another tight week for the most popular white fish varieties - and prices are likely to remain on the high side.

This time the problem has been partly caused by many fishermen and fish workers in Norway deciding to take their annual summer break, which means fishing activity drops down.

A week ago, it was the Icelandic fishing industry which all but shut up the shop for the traditional summer break. With a long dark winter ahead in both countries most workers - in fishing or otherwise - decide to make the most of what is left of summer. Ironically, Reykjavik has been enjoying a mini heat wave and drought this summer, while Britain almost drowned following weeks of exceptionally heavy rain.

However, the net effect is that cod and haddock supplies become tight and M&J Seafoods, one of the UK's top fish suppliers says in its latest market report that this week will be no exception.

It reports that the Norwegian holiday was having an impact and supplies of large cod likely to be poor with prices around the same as last week. The picture for codling and haddock was similar, but supplies are coming in from the Faroe Islands and from Denmark.

The M&J experience was borne out on the Grimsby wholesale market yesterday when over 3,000 boxes were landed and both demand prices for cod and haddock were very firm. It was the same across the Humber at Hull.

FishUpdate, UK

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Friday, August 24, 2007

Food: Summer is (Wild) Salmon Season

CHICAGO – My Saturday morning ritual in the summer is to head to the farmers' market first thing, a latte in one hand and my woven-straw shopping basket in the other. I delight in buying all the fresh, locally grown produce I can carry.

We think of vegetables and fruits as having their season, but salmon has a season, too. Early summer through mid-September is the best time to buy wild salmon, not only for the quality of the fish but also for the best price. With our global marketplace and overnight air freight, wild salmon caught one day off the Pacific coast or farther north in Alaska can be in fish markets all over the United States the next day.

My palate changes as the days grow hotter, and so does my cooking style. I want lighter, healthier fare and simpler cooking methods. I grill nearly every day in the summer, and I also make main-course salads and cold soups. Because of its versatility and its health benefits, salmon is my protein of choice.

Considered a ''super food'' by doctors and nutritionists, salmon is packed with heart-healthy omega-3 fatty acids and vitamin E, a powerful antioxidant