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hoopleville_groundfish_list

Groundfish special!

Folks, I'm just an American groundfish ...
Hoopleville
By DAVID KISH  |  February 22, 2013

Place names

The US Geological Survey's Board on Geographic Names registers the importance of cod, haddock, and halibut to Mainers ...

By JEFF INGLIS  |  February 22, 2013

Haddocks settling Maine?

It's possible there were human Haddocks in Maine well before the Puritans settled Massachusetts, according to SeacoastNH.com historian J. Dennis Robinson.

By JEFF INGLIS  |  February 22, 2013
art_jadafitch_turtle_list

Finding fantastical fauna

Even leaving aside their scarcity in highbrow galleries and happening-lite installation work, animals in visual art have never been more popular.
Fitch’s feats
By NICHOLAS SCHROEDER  |  January 04, 2013
jackys1_list

Review: Jacky’s Waterplace

The first time I visited Jacky's Waterplace, it was just before the grand opening, and who should be there to give us the grand tour but Jacky Ko himself.
Bursting with culinary character
By JOHNETTE RODRIGUEZ  |  August 24, 2012
hoopleville_fightingfish_li

Fighting Fish

A day in the life.
Hoopleville
By DAVID KISH  |  July 27, 2012


food_fishcakes2_list

We see fish cakes in your future

We love our fish cakes in Maine. They're usually a mixture of breadcrumbs, egg, seafood, and parsley, formed into cylinders and deep-fried.
A surprising prediction
By LINDSAY STERLING  |  June 01, 2012
JiroDreams ofSushi

Review: Jiro Dreams of Sushi

Eighty-five-year-old Jiro, with his unchanging expression and bald pate, resembles a wizened turtle. Leaving home at age 9 and forced to fend for himself, he would become the world's greatest sushi chef.
A quest to sushi chefdom
By BRETT MICHEL  |  April 06, 2012
EmilyBlunt:BackTalk

Interview: Emily Blunt is hooked on Salmon Fishing

Emily Blunt's roles have included the sexually anarchic teenager of her debut in My Summer of Love (2004), the crime scene custodian in Sunshine Cleaning (2008), the Queen of England in Young Victoria (2009), and a lawn gnome in the animated Gnom
Reel deal
By PETER KEOUGH  |  March 09, 2012
Failure146_list

Thanksgiving pot luck

No turkey in sight.
Failure
By KARL STEVENS  |  November 25, 2011
food_phohanoi_list

Review: Pho Hanoi

Vietnamese cuisine very friendly to saucy experimentation.
Sauce your heart out
By BRIAN DUFF  |  September 09, 2011


dining Floating Rock

Review: Floating Rock

If summer brings an urge for spicy Asian food, this is a splendid place to get some, despite a few chili-pepper compromises.
Spicy Asian that rises above the rest
By ROBERT NADEAU  |  July 29, 2011
Tamarind House -- thai food

Review: Tamarind House

Tamarind House perhaps shows too restrained a hand with its cuisine's boldest flavors, but it's a useful step up from the bowdlerized meekness of the suburban Thai run-of-the-mill.
A gentle step down from our fiercest traditional Thai restaurants
By MC SLIM JB  |  July 22, 2011
Lorenz Island Kuisine curry goat

Review: Lorenz Island Kuisine

When I find a family-run place that seems to serve as an anchor for neighborhood life — serving three meals a day, doing a brisk takeout business, offering live music, DJs, and poetry readings a few nights a month — I think, "Damn, wish my neighborhood
Fresh, traditional Jamaican fare in a friendly neighborhood spot
By MC SLIM JB  |  July 08, 2011
seafood at Aragosta

Review: Aragosta Bar and Bistro

Sensing, the previous restaurant in this Battery Wharf hotel/condo development, was locavore and high-church French, but too subtle. Aragosta proposes to solve that problem with a more robust cuisine focused on the most local of all ingredients: seafood.
A robust Italian take on locavore cuisine
By ROBERT NADEAU  |  July 01, 2011
hoopleville_fishpirates_lis

Fish Stick Pirate Theatre

No fish were harmed in the making of this drama.
Hoopleville
By DAVID KISH  |  June 03, 2011


Podcast: Henry in the Hub: Mark Kurlansky

Podcast: Henry in the Hub: Mark Kurlansky


A World Without Fish Author Mark Kurlansky flops by the FNX Studios to talk about his new book. DOWNLOAD: Podcast: Henry in the Hub: Mark KurlanskyTo...
By MorningIntern  |  April 26, 2011
food_figa_1_list

Review: Figa

In the not-so-distant future, thanks to poor management and changing weather patterns, we are likely to face crippling shortages of fresh water.
Figa opens at last, with influences delicate and broad
By BRIAN DUFF  |  April 22, 2011

Review: The Fish Market

The first encouraging sign was that the two men greeting us beaming broadly were the host and, we later learned, the executive chef. These guys were clearly happy. Business must be doing well.
Already has its sea legs
By BILL RODRIGUEZ  |  April 08, 2011
Dining_Tina's-4552_list

Review: Tina's Jamaican Caribbean Restaurant

Fed up with winter? Couple of options. Hit the web and book an impulse flight to some palm-tree-bedecked island. Or drive to Tina's Jamaican Caribbean Restaurant, bask in the colorful ambience, and prepare yourself to be fed as well as any Rastaman who
Fine fare with a tropical accent
By BILL RODRIGUEZ  |  March 18, 2011
food_miyake1_list

What the Miyake family eats

Finding out your daughter's classmate's father is this city's most eye-opening chef makes you feel special.
Visiting a chef at home
By LINDSAY STERLING  |  March 11, 2011


food_salmon_list

'The most alive salmon'

"But you can't get fresh fish anywhere in Portland on Monday," the Swede said. We were having a scheduling conflict.
Exploring Swedish cuisine in America
By LINDSAY STERLING  |  November 19, 2010
food_rosemont_list

It's (still) the bread

Just about the time you're calculating how many more beers you can suck down before last call, Scott Anderson is waking up.
Rosemont builds a bigger bakery
By LEISCHEN STELTER  |  August 20, 2010
hoopleville_aquarium_list

A visit to the aquarium

Through the looking glass
Hoopleville
By DAVID KISH  |  August 20, 2010
1001_post_listt

Post 390

Another week, another gastro-pub. Okay, Post 390 technically bills itself as a Back Bay "urban tavern," and is bigger and glitzier than most, but it has the same combination of comfort food with a twist, a few bits of high cheffery, serious drinks, and
Walking a narrow path to success
By ROBERT NADEAU  |  January 22, 2010