Can you eat Maine bluefin tuna with a clear conscience? centralmaine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from centralmaine.com Daily Mail and Mail on Sunday newspapers.
Can you eat Maine bluefin tuna with a clear conscience?
It s complicated, but here s a hint to tuna lovers: the news is good.
By Christine Burns Rudalevige
There is no silver bullet solution to managing the complicated Atlantic bluefin tuna fishery.
These slow-growing but lightning-fast fish are highly migratory, a fact that can skew regional stock assessments. Changing ocean water temperatures as a result of climate change mean that where these predators can find enough food to sustain their 500-pound bodies is also changing.
The age at which the fish reach sexual maturity can vary by as many as six years, making it difficult to gauge how stocks will rebound from overfishing. And the type of gear used to catch Atlantic bluefin ranges from single harpoons to multiple drifting longlines, a fact that divides the fishery into a dizzying array of sub-categories.
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4. Global Caviar and Caviar Substitutes Market: Sizing and Forecast
4.1 Market Size Forecast, By Value, Year 2015-2025
5. Global Caviar and Caviar Substitutes Market Segmentation: An Analysis (2015-2025)
5.1 Competitive Scenario of Global Caviar and Caviar Substitutes: By Fish Type
5.1.1 Acipenser Baerii - Market Size and Forecast (2015-2025)
5.1.2 Acipenser Transmontanus - Market Size and Forecast (2015-2025)
5.1.3 Acipenser Gueldenstaedtii - Market Size and Forecast (2015-2025)
5.1.4 Acipenser Hybrid - Market Size and Forecast (2015-2025)
5.1.5 Others - Market Size and Forecast (2015-2025)
5.2 Competitive Scenario of Global Caviar and Caviar Substitutes: By Substitutes
5.2.1 Soy Pearls - Market Size and Forecast (2015-2025)
5.2.2 Snail Caviar - Market Size and Forecast (2015-2025)
FEATURE STORY
It was last November, Mark Mavilia says, when he and three friends in Washington, D.C. rendezvoused for dinner at Ghibellina’s, an Italian gastropub in Logan Circle “specializing in Neapolitan-inspired pizzas and craft cocktails,” says the online restaurant guide “Popville.”
Hold the pizza! Mavilia, who is art director at the Association of American Medical Colleges, couldn’t wait to tuck into the pasta-bolognese, his favorite dish. “In my opinion,” he says, “it’s the best in the city.”
Or rather was the best. When the foursome assembled outside the restaurant, they were disappointed to find Ghibellina’s had closed. “They had shut down for good,” Mavilia says, adding: “It was not boarded up. Just a note on the door thanking patrons for their support. I will surely miss the bolognese.”