I’d been cooking scallops for years in restaurant kitchens with no problems. How different could it be at home? Quite different, apparently. The problem came down to two things: using the wrong scallops and mismanaging moisture. Let me give you some details so that you (and your date!) won’t suffer the same fate. Wet and Dry scallops. The first problem with scallops occurs before you even buy them. Read the rest here, and enjoy your dinner! 14:38
NILS STOLPE: The New England groundfish debacle (Part IV): Is cutting back harvest really the answer?
While it’s a fact that’s hardly ever acknowledged, the assumption in fisheries management is that if the population of a stock of fish isn’t at some arbitrary level, it’s because of too much fishing. Hence the term “overfished.” Hence the mandated knee jerk reaction of the fisheries managers to not enough fish; cut back on fishing. What of other factors? They don’t count. It’s all about fishing, because fishing is all that the managers can control; it’s their Maslow’s Hammer. When it comes to the oceans it seems as if it’s about all that the industry connected mega-foundations that support the anti-fishing ENGOs with hundreds of millions of dollars a year in “donations” are interested in controlling. Read the article here
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