Is it OK to Eat the Small Ones?
There is an art to writing a good headline.
A properly written magazine, newspaper or web story headline has several purposes: it should convey to the reader an idea of what an article is about, while at the same time being provocative enough to suck the reader in to want to know more to satisfy their curiosity.
Of all the publications and websites out there, one probably would not put the NOAA (National Oceanic and Atmospheric Administration) on the list of compelling headline writers. ...
2015 Fishery: Hope Back on the Menu
As everyone can attest to, the fishery experiences many ups and downs — in recent years many would argue more downs than ups.
But with 2015 now in the rear-view mirror, a lot of fishermen are nodding in agreement that the year gone by was actually one of the better ones in recent memory. Many of the fishery-related events that made the headlines in 2015 actually had positive overtones — catch rates were up, prices were good and there was little in the way of stakeholder squabbling and ...
P.E.I., Home of the Frankenfish: World’s First Genetically Modified Animal Approved for Human Consumption Starts Life Here
On Nov. 19, the United States Food and Drug Administration approved a company called AquaBounty to sell its genetically modified Atlantic salmon in America.
The company has also applied to sell its product in Canada.
Those fish, the first of their kind approved for commercial production anywhere in the world, start their lives on Prince Edward Island.
But many Islanders don’t consider that particular distinction to be something to be proud of.
Local environmental groups, and other ...
The Ultimate Lobster Feed: Summerside, P.E.I. Cooks up A Celebration of its Favourite Crustacean
With a happy Latin beat as background noise, chef Norman Zeledon plopped two halves of a lobster tail into an enticing looking concoction simmering on his food-truck’s stove.
The liquid, explained Zeledon, was mixture of butter, lobster juices and other tasty sounding things.
Leaving the lobster to absorb the butter he pulled a puck-sized lobster cake out of the deep fryer, placing it on a bed of colourful salad and garnishing the sides with his specialty coleslaw and a slice of locally ...