In the News
Fish Talk in the News – Friday, April 20
- Until last month, most of us had never heard of “pink slime,” and now we might have something else to worry about – “tuna scrape.” Tuna scrape is tuna backmeat, scraped from the bones, and it’s often found in spicy tuna rolls such as the ones that may have caused a recent salmonella outbreak. NPR’s The Salt blog talks to food safety expert Michael Doyle about the potential risks of eating raw fish, both ground up and whole.
- The Science section of the New York Times reviewed fisheries scientist Ray Hilborn’s new book (part of the Oxford University Press “What Everyone Needs to Know” series), calling it a noncontentious primer on the tangled issue of overfishing.
- This month’s Down East magazine takes an in-depth look at the recent stock assessments showing dismal numbers for Gulf of Maine cod and discusses how the new assessment was so far off from earlier predictions and potential solutions for helping fish and fishermen survive.