Making Sustainable Sushi Deliciously Uncomplicated

Last Updated by Anna Bejerano on

Walk into your local grocery store and you’ll find it in the seafood section: fresh (well, hopefully fresh) sushi. Deviating from its reputation as an exotic delicacy over the years, sushi has graduated from just another food fad to an American institution. By 2016, the sushi industry brings in over $2 billion in revenue in the United States alone.

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Where To Find Pink Shrimp & Striped Mullet

Last Updated by Chelle Koster Walton on

In the wake of WGCU’s sustainable seafood series on “pink gold” and mullet comes a swell of interest in the two local species. Perhaps the most-asked question: “Where can we get it?” So now that we’ve whetted your appetite, follow us to some favorite sources for fresh and prepared product.

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How Does Water Quality Impact Fisheries?

Posted by Chelle Koster Walton on

“We forget that the water cycle and the life cycle are one.” -Jacques Yves Cousteau Quoted in the Smithsonian’s Water/Ways exhibit coming to Sanibel this fall, the late undersea explorer Jacques Cousteau’s reminder of the inextricable link between water and life raises questions regarding the future of sustainable fisheries.

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Sanibel Sea School Serves Up Mullet

Last Updated by Anna Bejerano on

A group of ocean lovers spanning several generations gathered within the brightly colored walls of the Sanibel Sea School on Aug. 25 as part of a week dedicated to the study of mullet.

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Is The 2016 Mullet Season Recovering From a Slow Start?

Last Updated by Rosie Emery on

Since WGCU-TV’s documentary: Mullet: A Tale of Two Fish, premiered in May, fresh water releases from Lake Okeechobee have continued to flow down the Caloosahatchee River into the Gulf of Mexico. Warm summer temperatures, combined with the increased fresh water flowing into the estuary, have altered the marine habitat.

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Elusive Mullet Shines at Premiere on Pine Island

Last Updated by Barbara Linstrom on

It’s a sultry May evening on Pine Island. The premiere of WGCU’s new documentary “Mullet: A Tale of Two Fish” is about to start and the chef hasn’t yet arrived with the “Bokeelia Bacon.” An age-old favorite on the island affectionately dubbed as the “anti-Florida” by its down-to-earth residents, mullet used to be what fishermen brought home to feed their families.

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What is Sustainable Seafood and How Does Mullet Fit the bill?

Last Updated by Joy Hazell on

Over the past several years there has been a large movement towards sustainable and locally grown food. U.S. based seafood has been largely absent from this conversation as we continue to increase our imported seafood to today’s rate where 91% of the seafood eaten in the U.S. is imported from other countries.

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