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    • Fish exchange’s future murky as sales plummet - Portland Press Herald

      by admin on 2022-08-15 05:33:12

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      The Portland seafood auction operation has suffered a sharp decline in the catch that is offered for sale daily.

      Monkfish tails sit on ice waiting to be auctioned at the Portland Fish Exchange on Thursday. The exchange has seen a drama

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    • March of the monkfish: How a bottom-dweller keeps bellies full, fisheries afloat - Portland Press Herald

      by admin on 2022-08-15 05:33:11

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      By serving up seafood like monkfish stew at low or no cost, the Fishermen Feeding Mainers program helps keep Maine's turbulent fishing industry afloat while helping the food insecure obtain nutritious meals.

      Steph Sykes shows off

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    • The taste of Japan under one roof

      by admin on 2022-07-31 14:45:10

      With over 40 restaurants and cafes, The Parq Life off Rama IV Road is a must-visit for aficionados of Japanese cuisine

      The Parq Life, a brand-new retail centre on Rama IV Road, was launched in August last year as part of the 20 billion baht The Parq complex with pioneering architectural

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    • Mushroom Wafu Pasta Recipe - NYT Cooking

      by admin on 2022-07-31 14:45:05

      Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

      Wafu directly translates to “Japanese style.” As it relates to pasta, you can expect uniquely Japanese flavors and twists like mentaiko pasta, which is made with spicy cod

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    • Frozen Fish and Seafood Market Size, Share Report, Forecast Between 2022 to 2028 - Digital Journal

      by admin on 2022-07-31 14:44:57

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      New Jersey, United States – Frozen Fish and Seafood Market 2022 – 2028, Size, Share, and Trends Analysis Research Report Segmented with Type, Component, Application, Growth Rate, Region, and Forecast | key companies profiled -Tri Marine Internati

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    • Nigel Slater’s recipes for pickled gooseberries with mackerel tartare and tomato pickle | Food | The Guardian

      by admin on 2022-07-31 14:43:41

      Get into a pickle with piquant treats to lift a summer lunch

      A n entire shelf of the fridge is home to the sour and the salty: fat-bellied jars of sliced pink onions in vinegar; thin coins of skinny cucumbers with soy and ginger; blackberries in a marinade the colour of beaujolais. Each

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    • INVESTIGATION: How foreign private equity hooked New England’s fishing industry - The New Bedford Light

      by admin on 2022-07-31 14:43:21

      This article was produced for ProPublica’s Local Reporting Network in partnership with The New Bedford Light. Sign up for Dispatches to get stories like this one as soon as they are published.

      Before dawn, Jerry Leeman churned through inky black waters, clutching the wheel of the fishi

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    • How Foreign Private Equity Hooked New England’s Fishing Industry | Civil Eats

      by admin on 2022-07-31 14:43:18

      News and commentary about the American food system.

      Owned by a billionaire Dutch family, Blue Harvest Fisheries has emerged as a dominant force in the lucrative fishing port of New Bedford, Massachusetts. Its business model: benefit from lax antitrust rules and pass costs on to local fis

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    • How Foreign Private Equity Hooked New England’s Fishing Industry | Civil Eats

      by admin on 2022-07-31 14:43:17

      News and commentary about the American food system.

      Owned by a billionaire Dutch family, Blue Harvest Fisheries has emerged as a dominant force in the lucrative fishing port of New Bedford, Massachusetts. Its business model: benefit from lax antitrust rules and pass costs on to local fis

      read more
    • Nashville's hotel to the stars and only five-star dining - Davie County Enterprise Record | Davie County Enterprise Record

      by admin on 2022-07-31 14:42:46

      Back in the ’70s, I had stars in my eyes when working at the newly built and upscale Spence Manor Motor Hotel. Located on Music Row in Nashville, Spence Manor was the only 5-diamond hotel at the time. The hotel was the hottest new option on the block – the best thing going for guests l

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