A Nova Scotia university professor is blurring the boundaries between fresh and frozen.
Dr. Shah Razul has developed a technology that he says improves the process of freezing food without jeopardizing taste.
First up on the menu: cooked lobster.
“We wanted to apply it to something that, of course, most Nova Scotians love,” said Razul, an assistant chemistry professor at St. Francis Xavier University in Antigonish.
To read the rest of the story, please go to: CBC News
Lobster is one of the most sought-after luxury foods in the world, and its prices are experiencing a ten-year high. Live lobster prices can be volatile, shifting and changing with demand. But it seems that the demand is only trending higher and higher. Learn more about the highs and lows, ins and outs of lobster pricing. …
Island lobster fishermen should be be exempt from using gear designed to break free in the event of a whale entanglement, according to the P.E.I. Fishermen’s Association (PEIFA). …
The Massachusetts Marine Fisheries Advisory Commission on Thursday approved additional protections for the endangered North Atlantic right whales, including a three-and-a-half month trap gear closure throughout state waters and mandated use of weaker buoy lines. …
© Copyright 2021 | Phoenix Media Network | All Rights Reserved | Terms of Service | Privacy Policy