http://eatlocalordie.wordpress.com/2008/03/29/site-of-the-weeksustainable-fish/ dedicated food exchange Fri, 05 Sep 2008 01:51:28 +0000 http://wordpress.com/ hourly 1 http://eatlocalordie.wordpress.com/2008/03/29/site-of-the-weeksustainable-fish/#comment-35 Matt Hovey Thu, 03 Apr 2008 19:10:43 +0000 http://eatlocalordie.wordpress.com/?p=48#comment-35 I have had cobia from Snapperfarm as well. I love the fact that it grows out so quickly. And it does taste good. They are using the same technology as Kona Blue uses for the cages. They like kona are just a stepping stone to fully sustainable fish. We need more fish like Tilapia raised better and not fed on a diet of wild caught fish. SAVE THE MENHADEN. I have had cobia from Snapperfarm as well. I love the fact that it grows out so quickly. And it does taste good. They are using the same technology as Kona Blue uses for the cages. They like kona are just a stepping stone to fully sustainable fish. We need more fish like Tilapia raised better and not fed on a diet of wild caught fish. SAVE THE MENHADEN.

]]> http://eatlocalordie.wordpress.com/2008/03/29/site-of-the-weeksustainable-fish/#comment-34 loverofhealthyseafood Tue, 01 Apr 2008 19:57:55 +0000 http://eatlocalordie.wordpress.com/?p=48#comment-34 Snapperfarm has taken 'fish farming' into new waters. Avoiding all the negatives of farming at closed-in quarters along seacoasts, its cages are deep under pristine ocean waters. Now that's truly sustainable. Cobia, a firmsih white type of fish, whether as a sushi or grilled, is as versatile as a chef's creativity. Snapperfarm has taken ‘fish farming’ into new waters. Avoiding all the negatives of farming at closed-in quarters along seacoasts, its cages are deep under pristine ocean waters. Now that’s truly sustainable. Cobia, a firmsih white type of fish, whether as a sushi or grilled, is as versatile as a chef’s creativity.

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