Special to the Reading Eagle: Fred Bernardo | Flounder and shrimp on a plank.

March 29, 2016 | Shrimp News
Now, this is gonna cook fast, especially the shrimp, so in just two minutes or so, open your grill and turn the shrimp over. Do this every two minutes and ... ...read more
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When blue crabs lose shells, gain fans

March 29, 2016 | Seafood News
Other restaurants that have done right by soft-shells in previous seasons include Two Boroughs Larder, Park Cafe, 167 Raw, Roadside Seafood, The ... ...read more
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Q & A with Mike Willig

March 29, 2016 | Seafood News
For 26 years, Mike Willig has been selling fresh seafood and, ironically, 22 of those years have been from River Street on the Queensbury-Hudson ... ...read more
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Crossroads weekly fishing report

March 29, 2016 | Shrimp News
SOUTH SABINE: Sheepshead, redfish and black drum are fair to good at the jetty on live shrimp. Redfish are fair on the surf on crabs. • BOLIVAR: ... ...read more
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Seafood association speaks against coastal fishery zones

March 29, 2016 | Seafood News
Productivity Commissioner Melinda Cilento was on the Sunshine Coast today to hear submissions from the Queensland Seafood Industries ... ...read more
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LIFO numbers need a closer look: economist

March 29, 2016 | Shrimp News
Debate around the last in, first out (LIFO) policy for the allocation of shrimp quotas rages, even as the Department of Fisheries and Oceans begins to ... ...read more
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Tuna kabobs are a crunchy, juicy and quick dinner on a stove-top grill or under the broiler.

March 29, 2016 | Tuna News
Juicy cubes of tuna with a crunchy coating of chopped walnuts are cooked on skewers accompanied by thick rings of zucchini and plump, ripe grape ... ...read more
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Is There Life After Relocation? The Future of Tsukiji Fish Market

March 29, 2016 | Tuna News
But what will happen to the bustling Outer Market when Tsukiji's wholesale operations—including the famed tuna auctions—move to Toyosu in the ... ...read more
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Chef Steven Schultz is Wild About Garlic

March 29, 2016 | Shrimp News
In a pan, sauté the six large shrimp with a tablespoon of fresh diced garlic and one tablespoon of olive oil. Stir until the garlic turns a nut brown color. ...read more
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No more shrimp fishing in area 6 until full assessment and report completed, says DFO

March 29, 2016 | Shrimp News
Earlier this year, DFO said that preliminary assessments on the northern shrimp stock — based on multi-species trawl surveys — showed the biomass ... ...read more
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