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There is a common belief that big = bad, small = good. Small and local feels virtuous; big and industrial feels like something to worry about. But that instinct, as understandable as it is, isn’t quite accurate.
The truth is that farmed and wild seafood aren't rivals. They're teammates.
An introduction to tinned fish, covering what to buy, how to eat it, and why more people are embracing tinned seafood.
A quick guide to the seafood counter.
The actual gear, ingredients, and books I cannot cook seafood without.
Say it with me now: there is NOTHING wrong with grocery store seafood.
Spoiler: if you actually want to save the oceans, you should be eating more seafood, not less.
If you’ve ever wondered whether or not joining a community supported fishery is right for you, then keep reading!
Matosinhos is a coastal town where seafood is a way of life, known for having some of the best fish in the world.
A dreamy trip to Vietnam for my 30th birthday.
Tokyo’s seafood scene is iconic—and no trip is complete without visiting one of its famous markets.
Everything I wish I knew before landing in Tokyo.
There is something infinitely special about Waiheke Island, New Zealand.
Here’s where to eat, drink, and tap into the magic of Kauai.
My favorite bites on the leeward side of Hawaii’s Big Island.
Everything that you need to know before climbing Mount Pico, the tallest mountain in Portugal.
This one's for the food lovers — that's how all of this started for me. Mostly seafood, with a few strays. I'll tell you what to look for at the counter and what matters once it hits the pan, then I'll get out of your way. Cook the thing. Pour something delicious.
If you've enjoyed the famous miso-marinated “black cod” dish popularized by restaurants like Nobu, then you’ve tasted sablefish—a hidden gem of the Pacific Northwest’s waters.
A day in a life of a student in Fleming College's Aquaculture Program.
This unique auction is definitely worth a visit while in Hawaii!
I learned what it really takes to fish pickerel on one of the world’s most productive freshwater fisheries.
The factory that has defined seafood heritage on São Jorge Island for generations.
An eight-hour flight to Glasgow.A five-hour drive through the winding roads of the Highlands, past countless sheep and dramatic landscapes.And then, finally, we arrived: Badcall Bay, the home of Loch Duart Salmon.
I had the opportunity to explore the province’s incredible seafood culture.
I think you’re going to be intrigued by this story of redfish revival.
Here are eight things you might not know about this incredible fishery.
Ever wondered why some salmon are bright red while others are pale pink? It has nothing to do with whether the fish is farmed or wild-caught.
There are actually five main species of tuna that we eat: skipjack, albacore, yellowfin, bluefin, and bigeye.
New policy measures are needed to combat seafood fraud.
The seafood mislabelling problem and how it can be the first step to a stronger, more transparent seafood supply chain.
DNA authentication is a powerful tool fit for the purpose of verifying a seafood company’s traceability system and making sure that what you’re consuming is what it says it is on the label.
This week, we officially began the DNA Authentication process to determine whether or not Organic Ocean’s seafood products are being accurately labelled.
For the Testing DNA, Testing Supply Chains project, I had the opportunity to spend time in Dr. Robert Hanner’s lab.
The main types of fishing gear used in commercial fisheries today and some of their sustainability implications and impact on the marine environment.
I’m working with the MSC to dig deeper into fisheries management and how the management techniques that we put in place in global fisheries have succeeded in making fisheries more sustainable.
A personal reflection on my journey into ocean conservation, shaped by my heritage in the Açores and early work in marine advocacy.
The MSC criteria for sustainability is a reflection of globally acceptable best practice for fisheries.
There are primarily 3 ways that mislabelling impacts sustainability and conservation efforts.
How can food from the ocean support sustainable development? This was one of the questions that we were trying to address onboard the One Ocean Expedition, a 55,000 nautical mile voyage around the world on Norway's oldest tallship.
Representatives from the marine Stewardship Council answer your questions.
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I was invited to give a presentation at the annual Women in Travel Summit about Ecotourism and the importance of sustainable travel in today’s world.
How wellness culture, new technology, and a generation of optimization are changing our relationship with food — and what it's costing us.
I attended the four-day Seafood Boot Camp, which the CIA describes as the more advanced option for professionals and advanced food enthusiasts.
A few end-of-week reflections from chef school.
As the seafood lady, I am absolutely here for this trend. Here are a few of my favourite sardine girl summer finds.
I discovered that seafood, paired with carbs, was the perfect protein to fuel my long runs without leaving me feeling sluggish.
Growing up in a Portuguese household, I’ve been surrounded by seafood my entire life, peeling shrimp since before I could even walk. Seafood has always been part of my personal and family identity; it’s what I expect at family gatherings, it’s the food I gravitate towards at restaurants, it’s influenced my travel decisions, and ultimately shaped my career trajectory.
Seaside with Emily is a seafood lover’s guide to the world. Here, I share the world’s seafood stories through radical transparency and authentic storytelling.
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I DID A TEDX TALK. WHAT?! Honestly, sometimes I still can’t believe it. This was absolutely one of the greatest highlights of my life and I am so fortunate to have had the opportunity and even more fortunate to get to share it with all of you!
Pairing seafood and wine is easier than you think, and once you understand a few basic principles, you'll be able to pick a great bottle for just about anything that comes out of the water.
Here is the full menu, with everything you need to know.
Seafood is a great cozy, comfort food in the winter months. And it’s also one of the most elegant ways to elevate a holiday table.
Tinned fish is a healthy, sustainable protein that is generally more accessible than other seafood products.
Dean and I recently hosted our first Friendsgiving at our home, lovingly dubbed Casa on the Lake.
Seafood and wine are a perfect pair. In the colder months, I find myself gravitating more towards red wine than white.
I love mussels. They’re easily one of my favourite seafoods, but I’ve never really made them at home on my own. Until now.
Somewhere along the way, seafood got boxed into “summer food” status - grilled fish, ceviche, patios, beach vibes only. But seafood can be just as cozy, comforting, and deeply satisfying on a cold winter night.
This creamy lobster mac n cheese is my take on the ultimate comfort food. Rich, cheesy, and full of lobster, it’s the kind of dish that feels just as at home at a holiday table as it does on a cozy night in.
This mackerel recipe pairs with lentils for an extra protein punch. Best of all? Since the lentils are the only thing that you need to cook for this recipe, it can be put together in less than half an hour.
I've rounded up a handful of my favourite game day snacks. The only thing better than great game day snacks are game day snacks made from sustainable seafood.
This is my favourite way to season salmon at home.
Delicious and easy to make tuna fritters featuring Ocean's MSC-certified chunk light tuna.
I am obsessed with eggs Benedict and of course, I'm also obsessed with seafood, so it was only a matter of time before my two food loves came together in a perfect seafood Benedict.
