A series of posts related to the WaPo article on the science of fish

How to cook clams

Since we moved to Cape Cod, I’ve learned a lot about clams. They were my first, and remain my most dependable, source of self-procured animal protein, and I figure Kevin and I have harvested at least fifty pecks since we got here. A peck is ten quarts, so that’s enough for even the slowest of […]

The black art of bluefish

  Uncertainty is the mother of superstition, and getting food first-hand – farming or fishing, hunting or gathering – is maddeningly uncertain. Hunters, in the absence of a sure-fire way to find deer, swear by lucky hats or rabbit sightings. In the quest for consistent harvests, biodynamic gardeners harness cosmic-astral influences by burying chamomile-stuffed cow […]

Catch, torture, release

I’ve never been able to get behind catch-and-release fishing. Seems to me it’s fish torture, pure and simple. We’re putting an animal through what must be an unpleasant experience, just for fun. There are arguments about just how unpleasant that experience is. Ichthyologists disagree about the extent to which fish feel pain, but no one […]