Soe Zeya Tun / Reuters
It's impossible for Canadian consumers to know exactly what fish they're buying without effective traceability from boat to plate
Seafood follows a highly complex path from a fishing vessel to our plate, with a risk of fraud and mislabelling at each step along the way.
Pack your bag and your appetite as we head down to Vancouver for a whopper of a seafood sandwich.
SergeOstroverhoff via Getty Images
Here in Canada, children learn to scuba dive for fun. But in Honduras, Ariel's work is largely invisible. Tourists tucking into a seafood meal just down the shore from his boat -- perhaps raising a glass of wine at sunset -- likely have no idea who hauled up their dinner from the ocean floor.
twity1 via Getty Images
With the help of citizen scientists, genetic testing can offer a powerful approach to righting environmental wrongs. Combining crowd-sourced scientific data, public policy reform and consumer activism is already showing positive results. The same approach could work in areas such as testing for antibiotics, pesticide and mercury residues and more.
Canada is home to 202,080 kilometres of coastline. Those who visit the Great White North only to ski its mountains and hike its trails are missing out on some serious seaside fun, including some of the freshest seafood in the world. The following are the country's top five coastal towns for filling your stomach with seafood and enjoying some sightseeing too.
AnastasiaRas via Getty Images
The Peasant Table is self-described as a gastropub that specializes in Northern Italian cuisine and includes regional influences from the Adriatic Sea and Eastern Europe. The owner, Chef Boris Babic, is a veteran of Canada's culinary scene for over 20 years.
noblige via Getty Images
Each year on a hot July weekend, the International Cool Climate Chardonnay Celebration, aka i4C in Niagara-on-the-Lake, hosts over 60 different winemakers from countries all over the world to allow attendees to "tour the world in a glass". It's a gathering of the minds, an opportunity to chat intimately with sommeliers and winemakers about their passion for crafting chardonnay. So what did this year have in store?
Wassiliy via Getty Images
The most famous of the aphrodisiacs, oysters have the "je ne sais quoi" to take your summer gatherings up a notch. These steps are the easiest and the most fun. Slide oyster into your mouth, chew and swallow. Take a sip of wine. Enjoy. Repeat.
Unless you have a friend or relative from one of the islands, it's virtually unknown to the majority of the populace. This is a good and bad thing. Good -- because these islands preserve some of the most untouched and natural beauty left in the world. Bad -- because if you're not here, you're missing out.
Lisa Thornberg via Getty Images
Legend says that these nine lonely islands, 1300 km off the coast of Portugal, are leftovers from Atlantis. In reality, the archipelago was born out of volcanic activity, and first settled by Europeans starting in the 1400s. Since then, the Azores have flown under the radar for many travellers, partly due to their distance.
Eric Audras via Getty Images
If you do want to spoil yourself with lavish eats, I recommend any of the specialty meals at Café Boulud, located inside the Four Seasons Hotel. Crafted by Chef Sylvain Assié and overseen by Chef Daniel Boulud himself, you may have a difficult time returning to your regularly scheduled meal times afterwards.
Songquan Deng via Getty Images
When a restaurant is owned by a company whose vision and mandate does not address food -- but rather sports and entertainment -- it gives me cause for concern. MLSE: Maple Leaf Sports and Entertainment, is an archetype of this business model. But of course, a company such as this would (inevitably) expand into food-focused outlets, regardless.
George Pimentel via Getty Images
Yes, there's still a litany of chain restaurants that reside in the endless string of plazas and strip-malls one sees on International drive. But, as far as the perception goes that it represents Orlando's dining scene -- is an outdated notion -- a relic of the past.
Monkey Business Images via Getty Images
I should have known better. Generally, you need to offer some leeway for new kids on the block -- at least three months to work out kinks. But I didn't. Because at the time, I thought -- "Bumpy ride, be damned! Imma get me some Hotline Bling." Oh, how naively hopeful I was.
Richard Rudisill via Getty Images
A few steps inside and already-- I'm engulfed in awe; this shop is teeming with artisan delicacies, the stars of which are the seemingly endless cheese varieties. I'm in Afrim Pristine's 10,000 sq ft....
Mark Tipple via Getty Images
My latest dining experience reminded me of something that is quintessentially Canadian. Partners Derek Valleau and Harsh Chawla of Pukka fame, team up with Chef Masayuki to open Concession Road, their latest addition to the Toronto restaurant scene. The trio are a tossed salad of cultures brought together for the love of good food and a desire to share it with others.
When carbon dioxide (CO2) is emitted into the atmosphere it doesn't just stay there -- about 25 per cent of emissions are absorbed into the ocean, increasing the acidity of the ocean. An ocean increasing in acidity is not a very friendly place for its creatures, many of which play critical roles in marine food webs and are vital sources of human food. I recently travelled to Italy and across North America investigating how ocean acidification could impact marine life. While I like to remain hopeful in most things, what I learned has made me very worried about the future of the ocean.
I used to eat a lot of shrimp, but based on my travels examining foreign shrimp farms and various unsustainable and sustainable fishing practices, now I am much more selective. Supporting more sustainable options is a good start but with the vast majority of the global shrimp industry based on destructive harvesting methods, widespread change will take a long time.
I love fish and chips just as much as the next person, but I sure don't like the heaviness of a deep fried batter. So the question is, how can we indulge in the texture and flavour that we love with traditional battered fish and chips, but without all of the fat and calories?
An Internet search turns up an astounding number of pages about radiation from Japan's Fukushima Daiichi nuclear power plant meltdown that followed an earthquake and tsunami in March 2011. But it's difficult to find credible information. With the lack of data from government, the Woods Hole Oceanographic Institution is asking the public for help.
Due to continued contamination following the Fukushima disaster, social media is now abuzz with people swearing off fish from the Pacific Ocean. Given the lack of information around containment efforts, some may find this reasonable. But preliminary research shows fish caught off Canada's Pacific Coast are safe to eat.
Flickr: Ninja Mom
The health of fish is undoubted. A great source of lean protein, omega fatty acids and low in fat. But the problem today is that our fish supply is contaminated with mercury and PCB's and the oceans are being overfished. The following fish have been put into three groups. Those to avoid, those that are good to consume and those that can be eaten on an infrequent basis.
I vividly remember the best lobster roll I have ever tasted. My mouth is watering just thinking about it. Creating a lobster roll for our restaurant Peacock Alley was one of my first tasks when I came to the Waldorf Astoria. It's now one of our most popular items. My recipe is below.
LONDON, Ont. - "I never met a fish I didn't like," Jeff Morrison of Ottawa states with conviction.The avid sportsman, known as "The Outdoors Guy" in his blog and newspaper column, can now add author t...
The people who eat in the Waldorf Astoria's restaurants want to know how the food they are eating came to be on their plates. You should too; especially when it comes to seafood. Fish deteriorates more quickly than any other protein. Freshness and quality are critical. Here's what I suggest asking your fish monger about your seafood purchase.
Warm and creamy, au gratin are perfect for a cold winter night. And what better way to say "I love you" than with a little indulgence of seafood and cream.This dish goes together with just a little ef...
MONTREAL - It wasn't boiling water but possibly a variation in temperature in his saltwater tank that wound up cooking Youpi, the celebrity lobster.Plans are underway now to celebrate the short, mostl...
One of the first lessons I learned from First Nations communities was about the importance of respect. Without respect for each other, we don't listen and we fail to learn. But respect should extend beyond our fellow humans, to all the green things that capture the sun's energy and power the rest of life on Earth.
Could lobster from Fourchu, Nova Scotia, a small town on Cape Breton Island, be the next culinary trend to sweep New York? Time Magazine's Josh Ozersky sings the praises of the humble crustacean and t...
As a professional angler I have the ability to identify the species of fish I'm served, something I put to use when the halibut I had ordered arrived and I could immediately tell it was a snapper. Alarmed by how often this happens, I decided I needed to tell someone and try to do something about this.