Month: September 2015

The product of a project spawned out of a partnership between FAU Harbor Branch Oceanographic Institute (HBOI) and local company Amy’s Island Seafood could end up being your next healthy dinner choice. The two entities have come together to design and implement a method of fish farming – or aquaculture – that produces safe, sustainable seafood for local consumers. The products, such as cobia, will be traceable from inception to plate, ensuring a high level of quality for customers unmatched by any other system. …

More than 50 restaurants and retailers statewide are gearing up to take part in Hawai?i Seafood Month. Although it begins October 1, Maui has already played host to the first launch event. The seafood celebration kicked off at MiGRANT Maui on Wednesday, Sept. 23 with Celebrity Chef Sheldon Simeon and five of Maui’s premier local chefs. Organizers call the event “a huge success” that gathered more than 100 supporters, including Maui County Mayor Alan Arakawa. …

As much as 47 percent of the edible U.S. seafood supply is lost each year, mainly from consumer waste, new research from the Johns Hopkins Center for a Livable Future (CLF) suggests. …