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There's No Catch
By Josh(@betterfishguy)
If you’re like most consumers, when you walk up to the seafood counter at your local supermarket, your eye is drawn to the colorful, supple-looking fillets of salmon or the silvery whole trout, glistening on a bed of ice. “Fresh” is the word used to describe such fish. But what does “fresh” mean in our global food supply chain�knowing that the U.S. imports 86 percent of its seafood? And why is Australis so sure that our approach to frozen seafood leads to fish with better flavor, more nutrients, and superior environmental outcomes than most so-called “fresh” fish?
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Better Tasting:
Great on The Grill
Coles shows how easy it is to get delicious: grilled barramundi with spinach and herb roasted potatoes�perfect for summer grilling season.
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Better For The Planet:
Why we need aquaculture
Imagine an underwater world without whales, sharks, and dolphins, where jellyfish and algae rule. It's already happening. Read more in this fascinating essay by marine biologist Callum Roberts in Newsweek.
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Better For You:
FISH LOWERS CANCER RISK?
AARP: “Not only is fish great for your brain, it could also lower your risk of rectal and colon cancers, doctors say.”
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