Finless Foods known for being the first company globally to serve cell-cultured seafood, is launching its first official product, plant-based pokè-style tuna.
Author: Mark Masker
Last week the Environmental Appeals Board blocked the EPA permit for the first-ever industrial aquaculture facility in federal waters.
Chef Paul Prudhomme made blackened fish popular, including the red snapper version. Although tasty, preparing this dish at home can set off smoke alarms.
Leading snack brand Goldfish crackers, in partnership with Old Bay, is releasing Old Bay Seasoned Goldfish and my clam chowder just got a lot happier.
Norway exported seafood worth NOK 11.3 billion in April. This is an increase of NOK 2.8 billion, or 33 per cent, compared with April last year.
Kamalame Cay Private Island Resort, beloved for its chic ethos, beaches, and legendary monthly Saturday luncheons, introduces three new Chef’s Table series.
There are parallels between fish soup and bouilabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africia.
Chickie’s & Pete’s Crab House, voted ESPN’s #1 sports bar in North America, celebrated the grand opening of its first West Coast outpost inside SAHARA Las Vegas
Crafted at McClintock Distilling in Frederick, Md., Old Bay Vodka is made from corn and six times distilled for maximum purity and smoothness.
Swashbockler, the first beer brewed to pair perfectly with Long John Silver’s seafood, took its maiden voyage on April 4, 2022 at Shippingport Brewing Company