October 1 kicks off National Seafood Month, a time to raise awareness for sustainable fisheries and celebrate the benefits of seafood in one’s diet. Oceana focuses on sustainable seafood all year long through various campaigns, from the Save the Oceans, Feed the World campaign—which advocates for rebuilding healthy fisheries for a growing global population to enjoy seafood meals—to Oceana’s Seafood Fraud campaign, which advocates for traceability and accurate labeling in the supply chain.
Each month, Oceana magazine features a sustainable seafood recipe and chef. This month’s Chef’s Corner heads to New York City to spotlight Sam Talbot’s seafood restaurant and delicious coconut mussel recipe. Take a look below, and check out the original recipe in the summer issue of Oceana magazine.
We're thrilled to announce that today is the launch of Oceana CEO Andy Sharpless's new book, The Perfect Protein! As the CEO of Oceana, Andy is dedicated to the protection of our world’s oceans. Over the years, however, he realized that the work Oceana does to save the world’s oceans was not just helping to preserve the oceans’ biodiversity; it was also resulting in more food for people. In other words, it’s a win-win: When we adopt practices that conserve and protect our oceans and the creatures in it, we also create stocks of healthy, nutritious protein for the people of our world.
Because it’s Friday, I thought I’d give you a bonus FOTD!
The pea crab is a tiny crustacean about the size of a pea. They are soft-bodied and so small that they actually spend most of their lives inside the shells of other little animals, like mussels or tubeworms.
There is some debate as to whether or not the relationship between the pea crab and its host is parasitic or not. Pea crabs rely on their host for protection and food but it is unclear if this is harmful to the host.
Female pea crabs are translucent and larger than the yellowish males. Check out this picture of a pea crab and have a great weekend!