Seafood

It’s that time of the year when pink salmon harvests are hitting their stride, and stand to boost Alaska’s overall salmon harvest, but with the catch standing at 71.3 million fish, there’s still a way to go to reach the forecast of 132.1 million fish. …

After two poor shrimping seasons and fishing closures that marked the BP oil spill, Louisiana shrimpers said they’re feeling optimistic that the fall shrimp season will be bountiful. …

Lasting impressions are made with working examples. That is why area seafood industry leaders, in cooperation with the Louisiana Department of Wildlife and Fisheries and the Louisiana Seafood Promotion and Marketing Board, invited 21 congressional staff members to join them in Terrebonne Parish and New Orleans for an inside look at the business. …

California Department of Public Health (CDPH) director Dr. Ron Chapman warned consumers not to eat shucked and in-shell raw oysters from Drakes Bay Oyster Company because they may be contaminated with Vibrio parahaemolyticus, a bacterium that can cause serious illness. …

Raw lobster tartar over creme frais with a fried quail egg. Miso-butter basted lobster with sunchoke puree, roasted maitake mushroom ragout and lily bulb. Lobster sashimi ballotine with chevre hazelnut stuffing and roasted beet emulsion. Those are three of the elaborate dishes that helped take four chefs to this week’s lobster chef world series championship, where they'll create and prepare food with Maine lobster meat, fancy names and sophisticated ingredients. …