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• A Good Appetite: Making Fish Work for a Dinner Party

  Mediterranean-inspired halibut, roasted with lemons, olives and rosemary, is juicy and fragrant. Read More... Posted Mar 12 2010, 02:10 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Seafood, Fish and Other Marine Life

• Europe Moves Closer to Bluefin Trade Ban

  European officials are increasing pressure for an international ban on bluefin tuna, a threatened fish whose fatty belly is prized for sushi. Read More... Posted Feb 03 2010, 12:51 PM by NYT > Dining & Wine Filed under: International Trade and World Market, European Union, Fish and Other Marine Life, Endangered and Extinct Species, Fishing, Commercial, Tuna, Convention on International Trade in Endangered Species

• The Cheat: Something Fishy

  It’s ugly, it’s oily, it happens to be delicious. Why aren’t you eating bluefish? Read More... Posted Aug 20 2009, 07:36 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Seafood, Fish and Other Marine Life, Fishing, Commercial, Bluefish

• A Good Appetite: Bluefish With a Crunchy Bite

  As long as the fish is fresh and I don’t overcook it, bluefish always makes a satisfying meal. Read More... Posted Aug 11 2009, 04:44 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Fish and Other Marine Life

• Oysters Are on the Rebound in the Chesapeake Bay

  After decades of overharvesting along the Virginia shore, large experimental reefs are now home to more than 180 million native oysters, scientists say. Read More... Posted Aug 03 2009, 09:40 PM by NYT > Dining & Wine Filed under: Fish and Other Marine Life, Oysters, Science and Technology, Virginia

• Food Stuff: Inuit Take Wild Char to U.S. Market

  In just a few years, arctic char, a member of the trout family, has become commonplace in better fish markets and on menus. Read More... Posted Jul 28 2009, 06:39 PM by NYT > Dining & Wine Filed under: Fish and Other Marine Life

• The Minimalist: Serving Sustainability

  The three fish represented in these recipes have different stories, but none are in danger of being overfished. Read More... Posted Jun 09 2009, 04:43 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Fish and Other Marine Life, Sustainable Living

• Letters: Sustainable Seafood

  To the Editor:. Read More... Posted Apr 14 2009, 05:32 PM by NYT > Dining & Wine Filed under: Seafood, Fish and Other Marine Life

• The Minimalist: From the Yucatán, a Burst of Citrus Salsa

  When you take this slightly hot, quite sweet, sour and extremely juicy salsa and pair it with fish, something really magical happens. Read More... Posted Apr 03 2009, 02:31 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Fish and Other Marine Life, Mexico, Citrus Fruits, Salsa (Condiment)

• A Good Appetite: A Date With a Warm Fish

  Cooking fish slowly over low heat in melted butter keeps the flesh moist and velvety, and evenly cooked throughout. Read More... Posted Mar 03 2009, 08:29 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Fish and Other Marine Life, Olive Oil, Butter

• Restaurants: Ocean Deep in Ambience

  The John Dory, the new venture by the chef April Bloomfield and the restaurateur Ken Friedman, doesn’t look or taste like any other seafood restaurant. Read More... Posted Feb 10 2009, 05:25 PM by NYT > Dining & Wine Filed under: Restaurants, Seafood, Fish and Other Marine Life, Bloomfield, April, Spotted Pig, Friedman, Ken

• Q & A: Why Do Lobsters Turn From Black to Red When cooked?

  Does the effect have practical applications in business or medicine? Read More... Posted Feb 02 2009, 08:53 AM by NYT > Dining & Wine Filed under: Fish and Other Marine Life, Lobsters

• Food Stuff: Familiar Anchovies, With a New Twist

  Fresh white anchovies are as common on a tapas bar as olives. Read More... Posted Jan 27 2009, 03:56 PM by NYT > Dining & Wine Filed under: Food, Fish and Other Marine Life

• Letters: World-Class Beginnings

  To the Editor:. Read More... Posted Jan 13 2009, 03:22 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Eggs, Fish and Other Marine Life

• A Good Appetite: Fish and Eggs: It’s What’s for Breakfast

  Baked eggs with flounder fillets make a delicious breakfast and the dish is interesting enough to even break out for dinner. Read More... Posted Jan 06 2009, 04:43 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Eggs, Fish and Other Marine Life