• Posted by Califia Suntree on July 19th, 2012, 10:50 AM

    This is Ole-Martin Hansen, the Swedish salmon smoker who plies his trade in London, and lives in what can only be described as a Scandinavian-chic plywood box on top of his artisanal fish operation, called Hansen & Lydersen. He lovingly salts and smokes his salmon with juniper-infused hay, serenading the filets with piano music, and then distributes it to London chefs. “I am the salmon smoker,” he declares. “I should be trusted.” He is also my future husband.

    Salmon Smoker on Nowness.com.

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  • Posted by Califia Suntree on March 18th, 2011, 9:19 AM

    Slow Food International presents an event that celebrates “small-scale fishers: a threatened species.” From the website: “Slow Fish is an opportunity for retracing the story of artisanal fishing, learning how it works, what cultures it involves, its hardships and skills, as well as discovering how much small-scale fishing has changed today, how it relates to the world and how it has suffered from globalization.” The event features tastings, conferences, and a marketplace featuring small-scale sustainable fishers—no threatened species allowed and not a bluefin tuna, eel, swordfish or salmon in sight. What there will be, however, are Fishwiches: artisanal Triora bread filled with fresh Ligurian seafood. One pressed octopus with celery fishwich per favore!

    When: Friday, May 27 to Monday, May 30, 2011

    Where: Genoa Pavilion B, Fiera di Genova, Piazzale Kennedy 1

    A four-day pass is 15 euros. Special events are additional and must be booked in advance.


  • Posted by Califia Suntree on June 17th, 2010, 8:43 AM

    As I posted before, the tragic loss of Gulf fisheries (one-third destroyed so far, probably for years to come) means the loss of some of the most sustainable seafood we have access to. However, that means two-thirds are still open, and in serious need of customers! Remember, this is shrimp and shellfish listed as “good choices” by the Monterey Bay Aquarium’s Seafood Watch, and which is being closely inspected for any trace of oil contamination. To find out which fishes to seek out, and jumpstart your craving for Gulf seafood, check out this southern-fried slideshow on Grist.

  • Posted by Califia Suntree on June 5th, 2010, 3:50 PM

    A sobering statistic for oyster lovers: According to an article in the Christian Science Monitor, 70% (!) of America’s oysters come from the Gulf of Mexico. As of now, 32% of the Gulf’s fishing waters are closed and prices are going up as supplies go down. Gulf shrimp supplies are down 75% according to the New York Times and the spill has become a “public relations nightmare” for the multibillion-dollar Gulf fishing industry as diners refuse to buy potentially polluted seafood. Sadly, the two fishes unaffected by the spill are snapper and tuna–far, far less sustainable catches that the shrimp and oysters that live closer to shore. Oyster prices are up about 40% so far, but the bigger concern is a total lack of supply. It looks like it’s going to be a long, hot summer unrelieved by a refreshing plate of oysters or grilled gulf shrimp.

    Meditate on the loss and feast on nostalgia by reading Will Blythe’s mollusc memoir “Oysters I Have Known & Loved” and MFK Fisher’s classic Consider the Oyster.

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