Each year, NOAA designates October as National Seafood Month—a time to raise awareness for sustainable fisheries, being conscious seafood consumers and celebrating the benefits of seafood. National Seafood Month ended last week, but that doesn’t mean you have to stop celebrating the ocean’s bounty. Oceana has compiled a list below of some of the most … Read more
In celebration of World Oceans Day and the launch of four new foreign language editions of the book The Perfect Protein, now available at Amazon.com, Oceana has compiled five steps everyone can take to help protect and restore our oceans. Oceana is working to restore the biodiversity and abundance of the world’s oceans so that … Read more
Oceana released a new study today that reveals mislabeling of the iconic Chesapeake Bay blue crab. Out of the 90 crab cakes Oceana collected from 86 restaurants throughout Maryland and Washington, D.C., DNA testing confirmed that 38 percent were mislabeled. Instead of using locally caught blue crab as advertised, the crab cakes contained imported substitutes, most … Read more
Twenty chefs from some of the world’s best restaurants are set to publically announce their commitment to OCEANA’s global campaign, Save the Oceans: Feed the World. The official launch will take place in San Sebastian, Spain, on Tuesday 17th of March 2015, at an exclusive event to be held at the Basque Culinary Centre. Hosted … Read more
October marks 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 … Read more
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. Chef Sam Talbot’s interest in seafood started … Read more
Herring and sardines aren’t the typical selections you’d expect to see on a sushi menu. But in an effort to be more sustainable, one sushi chef and restaurant owner cut overfished species from the menu and replaced them with these little ones. We featured Hajime Sato and a tasty recipe in our recent issue of Oceana magazine. … Read more
Everyone here at Oceana is eagerly looking forward to a new year of campaigning for our oceans. But before we set off, I’d like to look back at our accomplishments throughout 2013. Just a few months ago I marked 10 years of working for Oceana, and I can easily say that it was our most … Read more
The federal government today missed a court-ordered deadline to protect habitat for endangered leatherback sea turtles off the U.S. West Coast. Instead of publishing its final rule to protect the turtles, the National Marine Fisheries Service sought a delay from federal court, leaving increasingly rare leatherbacks vulnerable to threats from fishing, new coastal development, offshore … Read more
Serves four Ingredients: For the Sturgeon 4 ea. 4 oz portions of white sturgeon (see source) 4 tblsp. olive oil 2 cups water 1 cup salt 1.75 oz. sugar 1 lemon zested 2 sprigs thyme 5 black peppercorns ½ bay leaf ½ garlic clove smashed Make a brine for the fish with the water, salt, … Read more
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We have already protected over 4 million square miles of ocean and innumerable sea life - but there is still more to be done.