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BUSINESS
By John H. Gormley Jr | January 16, 1992
Carefully arranged on a bed of ice, the fish on the counter at Capitol Seafood in Jessup looked like a still-life composition.Gold-striped wild rockfish, their lips sporting blue plastic tags, lay in the upper left corner. Just below them were the smaller, dish-faced hybrid rocks raised on farms. To the right, the bright color of several red snappers contrasted with the plain brown of the flounder below.Framed by these lesser species, two large, silver-sided creatures formed the composition's centerpiece.
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NEWS
By Erica Marcus and Erica Marcus,Newsday | September 26, 2007
Is "wild-caught" salmon different from "wild"? Is all wild salmon seasonal? Is all wild salmon Pacific? There are six species of Pacific salmon - chum, coho, king (chinook), pink, sockeye and steelhead - and all are wild. ("Wild" and "wild-caught" are synonymous terms.) Salmon live in both fresh and salt water. Mature salmon spawn (deposit their eggs) in fresh-water rivers and streams. Then, the young salmon swim out to the ocean to grow to maturity. Miraculously, when it is time for the adult salmon to spawn, they head back to the very same fresh water whence they came.
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NEWS
By Robert Cooke and Robert Cooke,NEWSDAY | May 21, 2001
It's all too clear now that native Atlantic salmon are in trouble, very deep trouble. A fish prized by anglers and commercial fishermen in the northeastern United States and Canada, the Atlantic wild salmon has been so overexploited and underprotected that its very survival as a wild species is now in doubt. Last fall, U.S. government agencies listed the Gulf of Maine salmon population as "endangered," halting all "takings" of wild salmon in seven Maine rivers and one brook. The fish must now be left undisturbed.
NEWS
By Robert Cooke and Robert Cooke,NEWSDAY | May 21, 2001
It's all too clear now that native Atlantic salmon are in trouble, very deep trouble. A fish prized by anglers and commercial fishermen in the northeastern United States and Canada, the Atlantic wild salmon has been so overexploited and underprotected that its very survival as a wild species is now in doubt. Last fall, U.S. government agencies listed the Gulf of Maine salmon population as "endangered," halting all "takings" of wild salmon in seven Maine rivers and one brook. The fish must now be left undisturbed.
FEATURES
By Elizabeth Large | November 19, 1997
The high cost of cake from mixWilliams-Sonoma's new cake mixes and frostings taste good. There's no disputing that. But you may suffer sticker shock when you realize what a finished cake costs you. One crystallized ginger spice cake mix: $9 -- it makes three 8-inch layers. Two jars of white chocolate ganache frosting: $9 each. (One jar frosts two 8-inch layers.) By the time you add eggs, buttermilk and unsalted butter, making the cake isn't exactly a quick process either.A side of salmonEtta MacKay from Olney, a k a the Salmon Lady, sells a fine holiday gift: Tobermory Scottish smoked Atlantic salmon (traditionally cured and single malt whisky cured)
NEWS
By Erica Marcus and Erica Marcus,Newsday | September 26, 2007
Is "wild-caught" salmon different from "wild"? Is all wild salmon seasonal? Is all wild salmon Pacific? There are six species of Pacific salmon - chum, coho, king (chinook), pink, sockeye and steelhead - and all are wild. ("Wild" and "wild-caught" are synonymous terms.) Salmon live in both fresh and salt water. Mature salmon spawn (deposit their eggs) in fresh-water rivers and streams. Then, the young salmon swim out to the ocean to grow to maturity. Miraculously, when it is time for the adult salmon to spawn, they head back to the very same fresh water whence they came.
BUSINESS
By John H. Gormley Jr. and John H. Gormley Jr.,National Fisheries Institute; price from Capitol Seafood | January 16, 1992
Carefully arranged on a bed of ice, the fish on the counter at Capitol Seafood in Jessup looked like a still-life composition.Gold-stripped wild rockfish, their lips sporting blue plastic tags, lay in the upper left corner. Just below them were the smaller, dish-faced hybrid rocks raised on farms. To the right, the bright color of several red snappers contrasted with the plain brown of the flounder below.Framed by these lesser species, two large, silver-sided creatures formed the composition's centerpiece.
FEATURES
By Jimmy Schmidt and Jimmy Schmidt,Knight-Ridder News Service | December 13, 1992
Along with caviar, earthy pates, terrines and cheeses, smoked salmon can be particularly tasty during the holiday season.For all its simplicity, smoked salmon can be difficult to choose. Although any salmon can be smoked, the two most common are Pacific King salmon and Atlantic salmon. The Atlantic, the most popular in the United States, has a rich flavor and dense silky texture, while the Pacific tends to be lighter in flavor and softer in texture.The best textured smoked salmon never sees the freezer.
NEWS
By TIM WARREN Title: "Josephine: The Hungry Heart" Authors: Jean-Claude Baker and Chris Chase Publisher: Random House Length, price: 532 pages, $27.50 and TIM WARREN Title: "Josephine: The Hungry Heart" Authors: Jean-Claude Baker and Chris Chase Publisher: Random House Length, price: 532 pages, $27.50,LOS ANGELES TIMES Title: "Torsos" Authors: John Peyton Cooke Publisher: Mysterious Press Length, price: 352 pages, $19.95 KNIGHT-RIDDER NEWS SERVICE | April 3, 1994
Title: "Dances With Trout"Author: John GierachPublisher: Simon & SchusterLength, price: 205 pages, $21 John Gierach knows he's got just about the best job in America: He goes fishing a lot and then he writes about it. He lives in a little cabin near the St. Vrain River in Northern Colorado -- no kids, no time clock to punch. His hours are spent fishing for big Colorado rainbow trout or Alaskan grayling, or hunting snowshoe hares in the Rockies, or tying flies. If he's tired, he reads a lot.He also is one terrific writer, as he shows in "Dances With Trout," his eighth collection of outdoors pieces.
FEATURES
By ROB KASPER | August 11, 1996
WASHINGTON -- IT IS TOUGH to get a straight answer to the question, "How's the fishing?" Especially in our nation's capital, where the practice of telling the whopper is an art form.Recently at a Capitol Hill lunch honoring sockeye salmon, Alaska Sen. Ted Stevens told me that the fishing in his state has been terrific this summer. A little too good, in fact, the senator added, saying that so many Bristol Bay Reds, or sockeye salmon, have been caught in the chilly waters off the Aleutian Islands that exceptional measures have been taken to get more of the fish on more supper tables.
FEATURES
By Elizabeth Large | November 19, 1997
The high cost of cake from mixWilliams-Sonoma's new cake mixes and frostings taste good. There's no disputing that. But you may suffer sticker shock when you realize what a finished cake costs you. One crystallized ginger spice cake mix: $9 -- it makes three 8-inch layers. Two jars of white chocolate ganache frosting: $9 each. (One jar frosts two 8-inch layers.) By the time you add eggs, buttermilk and unsalted butter, making the cake isn't exactly a quick process either.A side of salmonEtta MacKay from Olney, a k a the Salmon Lady, sells a fine holiday gift: Tobermory Scottish smoked Atlantic salmon (traditionally cured and single malt whisky cured)
FEATURES
By ROB KASPER | August 11, 1996
WASHINGTON -- IT IS TOUGH to get a straight answer to the question, "How's the fishing?" Especially in our nation's capital, where the practice of telling the whopper is an art form.Recently at a Capitol Hill lunch honoring sockeye salmon, Alaska Sen. Ted Stevens told me that the fishing in his state has been terrific this summer. A little too good, in fact, the senator added, saying that so many Bristol Bay Reds, or sockeye salmon, have been caught in the chilly waters off the Aleutian Islands that exceptional measures have been taken to get more of the fish on more supper tables.
NEWS
By TIM WARREN Title: "Josephine: The Hungry Heart" Authors: Jean-Claude Baker and Chris Chase Publisher: Random House Length, price: 532 pages, $27.50 and TIM WARREN Title: "Josephine: The Hungry Heart" Authors: Jean-Claude Baker and Chris Chase Publisher: Random House Length, price: 532 pages, $27.50,LOS ANGELES TIMES Title: "Torsos" Authors: John Peyton Cooke Publisher: Mysterious Press Length, price: 352 pages, $19.95 KNIGHT-RIDDER NEWS SERVICE | April 3, 1994
Title: "Dances With Trout"Author: John GierachPublisher: Simon & SchusterLength, price: 205 pages, $21 John Gierach knows he's got just about the best job in America: He goes fishing a lot and then he writes about it. He lives in a little cabin near the St. Vrain River in Northern Colorado -- no kids, no time clock to punch. His hours are spent fishing for big Colorado rainbow trout or Alaskan grayling, or hunting snowshoe hares in the Rockies, or tying flies. If he's tired, he reads a lot.He also is one terrific writer, as he shows in "Dances With Trout," his eighth collection of outdoors pieces.
FEATURES
By Jimmy Schmidt and Jimmy Schmidt,Knight-Ridder News Service | December 13, 1992
Along with caviar, earthy pates, terrines and cheeses, smoked salmon can be particularly tasty during the holiday season.For all its simplicity, smoked salmon can be difficult to choose. Although any salmon can be smoked, the two most common are Pacific King salmon and Atlantic salmon. The Atlantic, the most popular in the United States, has a rich flavor and dense silky texture, while the Pacific tends to be lighter in flavor and softer in texture.The best textured smoked salmon never sees the freezer.
BUSINESS
By John H. Gormley Jr. and John H. Gormley Jr.,National Fisheries Institute; price from Capitol Seafood | January 16, 1992
Carefully arranged on a bed of ice, the fish on the counter at Capitol Seafood in Jessup looked like a still-life composition.Gold-stripped wild rockfish, their lips sporting blue plastic tags, lay in the upper left corner. Just below them were the smaller, dish-faced hybrid rocks raised on farms. To the right, the bright color of several red snappers contrasted with the plain brown of the flounder below.Framed by these lesser species, two large, silver-sided creatures formed the composition's centerpiece.
BUSINESS
By John H. Gormley Jr | January 16, 1992
Carefully arranged on a bed of ice, the fish on the counter at Capitol Seafood in Jessup looked like a still-life composition.Gold-striped wild rockfish, their lips sporting blue plastic tags, lay in the upper left corner. Just below them were the smaller, dish-faced hybrid rocks raised on farms. To the right, the bright color of several red snappers contrasted with the plain brown of the flounder below.Framed by these lesser species, two large, silver-sided creatures formed the composition's centerpiece.
NEWS
February 18, 2005
A new study concludes it's unlikely that lobsters feel pain, stirring up a long-simmering debate over this question: Does one of the world's favorite seafood dishes suffer when it's cooked? Animal activists for years have claimed that lobsters are in agony when being cooked, and that dropping one in a pot of boiling water is tantamount to torture. The study, funded by the Norwegian government and written by a scientist at the University of Oslo, suggests lobsters and other invertebrates such as crabs, snails and worms probably don't suffer even if lobsters do tend to thrash in boiling water.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 16, 2012
Good old Rusty Scupper. The Inner Harbor restaurant with the sweeping views opened way back in 1982. It has grown. Two major renovations have added private rooms and a 1,200-bottle wine cellar. In commemoration of its 30th anniversary, the Rusty Scupper is offering a fixed-price, two-course lunch for $19.82. The special, which runs until the end of April, features items from the restaurant's original menu. Appetizer choices include a cup of cream of crab soup, a cup of Maryland crab soup, Scupper house salad and a traditional Caesar salad.
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