September 7th, 2010

Seventy percent of the oysters Americans consume come from the Gulf of Mexico. At the height of the oil spill disaster, approximately 37 percent of federally-managed Gulf waters were closed to fishing. By mid-August that was down to 22 percent. Getting the industry back on its feet will mean winning over the American public as well. In recent weeks conflicting reports from government officials and scientific experts have left consumers confused about the health and safety of Gulf seafood:

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April 27th, 2009

By Christopher Peake
Green Right Now

For most of us, walking into a seafood store is an exercise in both ignorance and hope: we’re ignorant of what’s available but we hope we’ll leave with what we want. We all know fish come in two colors: the red one is salmon and the rest are white. Here is what you should know about fish:

Mark Musatto, a partner at Airline Seafood in Houston, says “There are three basic feelings I want every customer to have when they enter my store: they should feel, smell and see the freshness; notice that fresh fish has a sheen and a translucency and I want customers to tell me how they plan to cook their fish and we can talk about the best fish for that method.

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