Paul Kujala of Skipanon Brand Seafood fishes for albacore tuna, salmon and sturgeon.
Search Results for: tuna-albacore
Do the benefits of eating tuna, particularly West Coast albacore tuna, outweigh the potential risks? We talk with Michael Morrissey Ph.D, the lead author of the 2005 study of mercury levels in tuna.
We learn how to can sardines, visit a micro-cannery on the Oregon coast, and talk with an expert about mercury levels in West Coast albacore tuna.
We learn how to can sardines, and visit a sustainable seafood micro-cannery to see how albacore tuna is canned.
Mark Kujala describes the step by step process on how to fillet a tuna as we watch in real-time.
Fresh canned albacore combined with Frikeh, a middle eastern ingredient, fresh tomatoes, cucumbers, and other fresh ingredients.
March 19, 2010 Barry Estabrook writes: “Today, at a United Nations conference in Qatar, the Convention on International Trade in Endangered Species (CITES) took a big step toward making sure that Atlantic bluefin tuna will no longer be classified as endangered.” “Instead, the species soon might be classified as extinct.” Go To Original Post…
This week’s Food.Farmer.Earth newsletter focuses on artisan butchery with Tracy Smaciarz, and homemade sausage making with Eric Finley.
Food Farmer Earth newsletter: Chef Kathryn Yeomans demonstrates how to can bread and butter pickles. We visit Sweet Creek Foods where they process pickles, jams, tomatoes, salsa and tuna. The Weekly Roundup, and more.
This is a salad dish made from a seasonal ingredient called Frikeh that originates in the Middle East.
This edition of the Cooking Up a Story newsletter, a kinship garden tour through an exotic greenhouse, Tree Hive Bees, social media and more.
Most of the sardines that are fished today— a tremendous source of protein— are not eaten by people.
Frikeh is a middle-eastern dish made from immature (green) wheat whose natural development is permanently arrested by a roasting process in the field.
Chef Nathan Lyon – Monterey Bay Aquarium Seafood Watch unite to deliver an important message: you can find out if the fish you intend to buy is sustainable.
Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a “glassery” rather than a cannery—for 12 years.
The state of the ocean’s health, its marked decline is harder to notice from the surface of the water, or from land. This masks the serious problems that plague our oceans, and delays corrective actions from being taken.
In this issue, eggs 101 labeling on egg cartons, how to make dungeness crab, past favorite posts and this week’s social media list.
Trash fish, or commercial bycatch, has far less value than targeted fish because their demand and recognition is low. Lyf Gildersleeve, of Flying Fish Company, shows 3 trash fish species that eaters may enjoy, and would relieve pressure on the over harvested species.
Food.Farmer.Earth newsletter: a farmer harvests his soft white winter wheat for use in pastries and crackers. A pastry chef shows how to make a Galette.
There is much to learn to enjoy a more sustainable food lifestyle. When I think about eating fish or seafood I often associate it with the summer months.