FISHING

It’s coming to a dinner plate near you: seafood that wasn’t fished from the ocean but was designed in a lab. And Toronto startup New School Foods is betting its faux salmon will make a splash in the market for plant-based alternatives. “What we’re really recreating here is the sensory experience, the texture of salmon,” said Chris Bryson, the company’s founder and CEO. He said the whole-cut filet is one of the first products of its kind. It was developed with new technology t

The 4th World Small-Scale Fisheries Congress (4WSFC) was a transdisciplinary forum for anyone interested in small-scale fishing to participate in an interactive discussion about the world’s small-scale fishing. The purpose of the congress was to facilitate knowledge exchange, foster collaboration, and mobilize support for the viability and sustainability of small-scale fisheries. Considering the Covid-19 global pandemic and recognizing the need to strengthen regional networks

Ben Wiper, founder of 3F Waste Recovery, is leading a Newfoundland success story, as his company figures out ways to make use of what we currently throw away. Rather than seeing fish waste, animal bones or sawdust as “waste,” his approach is to create value added products even more valuable than what we harvest now. HERE is an article about how he is doing this.

Here is another video in the Social Justice Co-op’s Eat the Coast cooking show series! Interested in more videos from this cooking with local seafood series?

Here is one of the videos in the Social Justice Co-op’s Eat the Coast cooking show series! This episode features a recipe for “Spicy Squid Salad” Salad"—probably THE fanciest squid salad you will ever make! It takes time to marinate but would help turn a big batch of squid into a delicious recipe you can enjoy for many days after. About the Author: Debbie Wiseman Debbie Wiseman is an activist, web developer and food animator from St. John's. She serves on the board of the St.

Newfoundland and Labrador has a rich history deeply tied to the fishing industry, with cod once forming the backbone of its economy and culture. However, despite this heritage, local fish is not as prominent in everyday meals as it once was. In an interview with Kimberly Orren of Fishing for Success, Ivan Emke explores ways to reconnect communities with this traditional food source. Challenges such as the decline of the cod fishery, changing consumer habits, and the rise of i