“Ask an Expert: Chef Matt Jennings never compromises on serving fresh and local seafood” – TalkingFish.org interviews Matt Jennings, Executive Chef, Co-owner and Master Cheesemonger of Farmstead & La Laiterie, who buys locally-caught whole fish from dependable sources he knows personally and trusts wholeheartedly – and he has a great recipe for monkfish as well!
- “Talking Eeelgrass” – When we talk about fish, it’s good to remember that they not only come from somewhere but that that somewhere makes the fish. Habitat is essential; without it even many migratory fish won’t have a place to call home. Many North Atlantic fish spend an important part of their life cycles in coastal eelgrass habitat, and eelgrass is declining.
- “Fish Talk in the News – Friday, February 3” – A weekly roundup of stories we think will interest readers. This week: a new system to estimate recreational catch, Massachusetts’s new Commercial Fisheries Revolving Loan Fund and its efforts to brand Massachusetts seafood, raising tilapia in garbage bins in the Bronx, the latest in CLF’s work to protect estuaries and fish habitat, and updates on Gulf of Maine cod.