Chile’s antibiotics use in salmon farms reaches lowest level since 2012

June 21, 2017 | Seafood News
Total consumption of antimicrobials in Chilean aquaculture reached 382.5 metric tons in 2016, down 31% year-on-year. ...read more
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Amazon, Whole Foods deal spurs opportunity in packaged seafood

June 21, 2017 | Seafood News
Sources see positive implications in the packaged foods sector from Amazon's recently announced acquisition of the premium grocery store ...read more
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Secrets from the Hero Behind the Hilarious @TSA Instagram

June 21, 2017 | Seafood Recipes
Bob Burns, the head of TSA's social media, shares behind-the-scenes secrets of how the viral Instagram account started and what you can and can't fly with. ...read more
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Family-run shrimp farm opens in Nebraska

June 21, 2017 | Seafood News
Family business opens to provide locally raised, fresh shrimp to Nebraska ...read more
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Bristol Bay fishing building, but still light

June 21, 2017 | Seafood News
Alaska's most lucrative sockeye fishery is on track in the lead-up to the peak period, although the fishery has been known to change pace on a dime ...read more
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Potbelly's Hot Pepper Giardiniera Is the Most Underrated Condiment of All Time

June 21, 2017 | Seafood Recipes
They're called "hot peppers" though, and they need to be on everything you eat. Everything. ...read more
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Why You Need a Second Fridge (For Beer, Mostly)

June 21, 2017 | Seafood Recipes
One man's journey to the garage, where his second fridge holds precious cargo—mostly beer—and that's a beautiful thing. ...read more
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Queen’s Speech confirms UK plans to control access to waters, set own quotas

June 21, 2017 | Seafood News
Aim of the fisheries bill is to 'protect access to UK waters which are so important to Scottish fishermen' ...read more
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I'll Never Make a Salad the Same Way Again

June 21, 2017 | Seafood Recipes
Chef Ignacio Mattos taught Bon Appétit editor Adam Rapoport how to make a salad. Finally. ...read more
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Grilled Pork Tenderloin Sandwiches

June 21, 2017 | Seafood Recipes
Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It'll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture. ...read more
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