For the cheeks to be worth harvesting and selling, they must come from a large species of fish, such as Alaskan halibut, grouper, cod, and lake trout. Even then, a portion size is typically one to two cheeks per person, and since each fish only has two cheeks, they can be hard to come by. You probably won’t find them at the supermarket, but instead will have to scour fishmongers or find a restaurant that serves them. …
A total of 2.8 million tonnes of Norwegian seafood worth NOK 175.4 billion was exported last year. This corresponds to 38 million meals every single day – all year round. …
This latest addition complements the company’s existing services, including hand-crafted fish filleting, automated filleting and portioning, block cutting, breading and batter coating applications, automated retail boxing, and bulk packaging. …
These plans are the first in a series aimed at bringing back depleted stocks, with new plans for groundfish, herring and salmon expected soon. Two additional stocks were granted short-term extensions and had their rebuilding plans approved in July. If the government continues publishing high-quality rebuilding plans, it could reverse decades of overfishing and mismanagement that have devastated marine ecosystems. …
After more than 30 years, the federal government has announced it’s lifting the moratorium that shut down commercial cod fishing in Newfoundland and Labrador in the 1990s. …
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