Latest Seafood Stories
InstantLabs broadens species identification product line created in partnership with University of Guelph.
LONDON, March 16, 2015 /PRNewswire/ -- About Meat, Poultry, and Seafood PackagingThe Meat, Poultry, and Seafood industry is a fast-paced industry.
Anova has been recognized for promoting and providing sustainable seafood Tampa, FL (PRWEB) March 14, 2015 During the opening reception of the SeaWeb
VANCOUVER, March 13, 2015 /CNW/ - "Our fleet has staged to the grounds and will commence fishing operations when the season opens on March 14(th) at 12:00pm," says Lyle Pierce, master of the
"Seafood for All Seasons" Illustrates the Array of Alaska Seafood Available Year-Round Timed with the Opening of Alaska Halibut and Black Cod Harvests JUNEAU, Alaska and SEATTLE, March 12,
Campaign for Seafood's Largest Selling Season Includes Blogger Meal Plans, Redesigned Website, "Grocery Grab Sweepstakes" ST.
New product line captures vibe of lively food culture PORTSMOUTH, NH, March 5, 2015 /PRNewswire/ - High Liner
From harvesting and processing, to production and packaging, Rice Lake provides industrial weighing and process-control equipment for the seafood market. Rice
After four years of development, Anova Food recently began importing the world’s first Fair Trade Certified™ seafood that will debut on grocery shelves in March. Tampa,
TGIFF Kicks Off at Exeter High School in New Hampshire PORTSMOUTH, NH, Feb. 18, 2015 /PRNewswire/ - Move over, chicken and beef.
The prowfish (Zaprora silenus) is a subtropical species of a perch-like fish found in the northern Pacific Ocean. The range of the prowfish is from the Aleutian Islands, Alaska to Kamchatka, Russia, from Navarin Canyon in the Bering Sea to Hokkaido, Japan and Monterey, California. The preferred habitat of the prowish is rocky bottom at a maximum of 2,200 feet in depth where they spend most of their adult life. Prowfish can grow to a length of 40 inches or more having an elongated body that...
Synaptula lamperti is a species of sea cucumber that can be found in the waters of the Indo-Pacific. Its range includes the coastal waters of Papua New Guinea, the Philippines, Indonesia, and Micronesia. It does not have the tube feet, which are common to other species of sea cucumber, instead moving around by using a small grouping of pinnate feeding tentacles, which are always moving. It can also move by using the small, hook-like bones found along its body, attaching itself to the sea...
The Flat Tree Oyster, Isognomon alatus, is a species of bivalve mollusk belonging to the family Isognomonidae. It can be seen along the Atlantic coast of North America, ranging from southern Florida to Brazil and Bermuda. This oyster has two thin and irregularly shaped valves that are joined by a long straight hinge. The exterior is sculpted by a large number of rough, concentric rings with loose flakes and varies in color from a pale brownish olive to a purplish black. The nacre on the...
Spondylus gaederopus, the common name being European thorny oyster, is an edible marine bivalve mollusk belonging to the family Spondylidae. This species is found in the Black Sea, in the Mediterranean and in the adjacent Atlantic. This oyster has a reddish-purple shell reaching a length of 2.4 to 2.9 inches, covered with long, flat, and irregularly arranged spines. The two parts of the shells are hinged together with a ball and socket type hinge, rather than a toothed hinge as is more...
Image Caption: Black Sea Cucumber, Holothuria forskali. Credit: Rpillon/Wikipedia (CC BY-SA 3.0) The black sea cucumber (Holothuria forskali), also known as the cotton-spinner, is a species that can be found in the Mediterranean Sea and eastern areas of the Atlantic Ocean. Its range includes the waters around the Azores and the Canary Islands. It prefers to reside in shallow waters at depths of up to 164 feet and can be found on rocky, vertical surfaces. In 1969, Rowe classified it within...
- The act of burning, scorching, or heating to dryness; the state or being thus heated or dried.
- In medicine, cauterization.