All posts tagged: seafood

MEP hits back at ‘fake’ octopus dish served in EU Parliament canteen – POLITICO

MEP hits back at ‘fake’ octopus dish served in EU Parliament canteen – POLITICO

Published by Sam Flores

“Everything was wrong with that fake ‘Galician-style octopus.’ Octopus mixed with squid and broccoli — that’s never been eaten in Galicia. That octopus was as Galician as the Parliament building is Renaissance: not at all,” Vázquez said. His dinner’s guest list includes Galician President Alfonso Rueda and Suso Pereira, head of the association of traditional octopus cooks. In an April email to MEPs and assistants seen by POLITICO, Vázquez made clear this is more than a culinary gripe, pointing to Galicia’s fishing sector. “Following the notorious fake polbo á feira that we discovered in the canteen, the time has come to put this sector back in the spotlight,” Vázquez writes. “In the spirit of this sacred mission, I am delighted to invite you to a real Galician feira.” “We promised that in Parliament they would get to know the traditional recipe, and we are delivering,” Vázquez told POLITICO, pointing to plans to scale back fisheries policy. “Galicia is Europe’s leading fishing power, and we cannot stop fighting every battle to ensure it remains so,” he added. It’s not …

Where to find Scotland’s best seafood. Clue: these places are just metres from the water | Scotland holidays

Where to find Scotland’s best seafood. Clue: these places are just metres from the water | Scotland holidays

Published by Sam Flores

The best oysters of my life arrive on a polystyrene tray, eaten elbow-to-elbow with strangers at a table littered with empty shells and damp paper napkins. We huddle beneath a tarpaulin, sheltering from the fine spray of rain rattling on the roof, the wind whipping around the hulking CalMac ferry moored metres away, and the beady-eyed scavenging gulls. “Have you tried this? You have to,” says a woman who has driven from Glasgow just to eat here, pressing a rollmop herring into my hand. I take a bite, the thick skin giving way to sweet and salty flesh, juices running down my chin. Elegant dining this is not, but all the better for it. This is Oban Seafood Hut, tucked beside the ferry terminal for boats heading into the Sound of Mull. Diners shuffle around a shared table, listening for order numbers, with plates piled high with langoustines, crab and oysters. It’s cash only. In the back room, a team of women butter thick slices of soft white bread for crab sandwiches, wrapping them in …

Will Americans eat more seafood if it’s packaged like meat? The industry hopes so

Will Americans eat more seafood if it’s packaged like meat? The industry hopes so

Published by Daniella Wilson

Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free The future of seafood in America might not look like fish at all. From salami and meatballs to fried chicken and spareribs, the industry is making a bold gamble: transforming aquatic fare into familiar, meat-like forms to entice a notoriously fish-averse nation. This era of “surreptitious seafood” was on full display at the recent Seafood Expo North America in Boston, where hundreds of companies showcased products designed to overcome Americans’ relative disinterest in the ocean’s bounty. The prevailing wisdom? Make fish taste and look less like, well, fish. Among the most striking innovations were those aiming for the fried chicken market. Jack Chi, a spokesman for Taiwan-based Tuna Fresh, explained their strategy, “Our Taiwanese magic is making tuna taste like fried chicken.” His company offers tuna as fried “nuggets” and breaded strips, noting, “We wanted to be able to engage in the U.S. market, and …

Jimmy’s Famous Seafood Goes Viral Again, Tells Local Paper To “Go F**k Yourself”

Jimmy’s Famous Seafood Goes Viral Again, Tells Local Paper To “Go F**k Yourself”

Published by Jenni Sidey

Update (Thursday): The mom-and-pop, immigrant-owned Jimmy’s Famous Seafood in Baltimore, Maryland, went viral earlier this week after telling the left-leaning HuffPost on X to “go f**k yourself” over its controversial anti-American story following Team USA’s historic hockey win. Go fuck yourself — Jimmy’s Famous Seafood (@JimmysSeafood) February 22, 2026 Now Jimmy’s Famous Seafood is at it again, telling local paper The Baltimore Sun on X to “go f**k yourself.” This time, what prompted Jimmy’s Famous Seafood’s X account was a “reader commentary” post from the outlet on X that said: “Our Olympians deserve support, but Jimmy’s Famous Seafood’s profane way of coming to their defense shouldn’t be celebrated.” It is worth noting that The Sun is traditionally a left-leaning paper, but it recently came under new ownership by David Smith, a right-leaning executive chairman of Sinclair Broadcast Group, taking over. Seven hours after Jimmy’s Famous Seafood’s X post, it had garnered 79,000 likes and had been viewed more than 1.3 million times. Go fuck yourself — Jimmy’s Famous Seafood (@JimmysSeafood) February 26, 2026 Here are …

A third-generation Orang Asli farmer tells why harvesting mussels in the Johor Strait is ‘not easy’

A third-generation Orang Asli farmer tells why harvesting mussels in the Johor Strait is ‘not easy’

Published by Sam Flores

In the calm waters of the West Johor Strait, some 3,000 empty blue barrels bob gently on the surface.    The barrels, used in mussel farming, belong to Mr Jefree Salim. He is a third-generation mussel farmer from Malaysia’s Seletar indigenous community, or Orang Asli Seletar, who have lived by the sea for generations.    “I’ve worked on land before, but my heart kept returning to the sea,” the 43-year-old said.    Mr Jefree said that he has been farming mussels for more than 20 years, a trade he learnt from his father and grandfather.   It is unlikely his two daughters, aged 10 and eight, will take over the farms, due to the challenging nature of the work, he added.  “I asked them to study hard and not forget their roots.”     Source link

Wide sandy beaches and amazing seafood in western France | France holidays

Wide sandy beaches and amazing seafood in western France | France holidays

Published by Sam Flores

Dinner comes with a spectacle in La Tremblade. Before I sit down to a platter of oysters at La Cabane des Bons Vivants, one of the village’s canal-side restaurants, I stand and watch orange flames bellow up from a tangle of long, skinny pine needles inside a large, open oven. They are piled on top of a board of carefully arranged mussels and, by setting fire to the pine needles, the shellfish cook in their own juices. This is the curious tradition of moules à l’éclade, a novel way of cooking mussels developed by Marennes-Oléron oyster farmers along the River Seudre in the Charente-Maritime, halfway down France’s west coast. The short-lived flaming spectacle is a prelude to sliding apart the charred shells and finding juicy orange molluscs inside – and just one highlight of our evening along La Grève. The avenue that cuts between the oyster beds, lined by colourful, ramshackle huts and rustic pontoons is an alluring venue for a sunset meal by the canal, the atmosphere all the more lively and fascinating for it being in …

Best fish tacos and seafood tacos to try in Los Angeles

Best fish tacos and seafood tacos to try in Los Angeles

Published by Sam Flores

In my mind, the debates over the status of the Baja California-style fish taco in Los Angeles might come down to simple geography. Fish tacos just taste better, truer, the closer you are to the shore. This unscientific theory springs to mind when tasting the fish taco at Tigre’s Fuego, a casual storefront taquería with a counter and a few stools. Well-known to coastal locals, this spot is a beacon for taco excellence for the beach cities of the South Bay. Chef Jimmy Tapia, a Culver City native, and the restaurateurs behind Baran’s 2239 offer a short menu of tacos, burritos and ceviches; fans are especially fond of Fuego’s Peruvian-style ceviche and the weekends-only breakfast burrito. I’ve enjoyed the carne asada taco on flour, topped with frijoles de la olla. Then, despite my honor as a border native, I ventured to try the fish taco. It works. Beer-battered cod in a soft corn tortilla is adorned with the standards of pico de gallo and cabbage, crema and a “fuego sauce.” The taco achieves that laidback …

Hikes, history and seafood joints on Central Coast road trip

Hikes, history and seafood joints on Central Coast road trip

Published by Sam Flores

Has it been hot enough for you? The dire headlines about climate change have never felt as real as it has this summer. Apart from worrying about the state of the world as global warming rapidly alters it, the other question you have to ask yourself is: Am I the type of person that would embrace the triple-digit temps and still go to Vegas for the weekend anyway? Or am I the kind to mitigate the discomfort of heat domes and the scorching sun by finding somewhere cooler? Most reasonable people are probably in the latter group. The closest refuge for Southern Californians to find relief for a few days is the brisk Central Coast of California. And the closer you can get to the ocean there, the chillier it gets. In fact, the official website of Montaña De Oro State Park — located on a particularly breathtaking stretch of coast between Pismo Beach and Morro Bay — has this advisory for visitors: “During summer days, the area is often 30 degrees cooler than inland …