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NEWS
July 2, 1995 | By Miriam Lupkin, INQUIRER STAFF WRITER
"Wow!" "That's really neat!" "Cool!" Those words were uttered yesterday as a crowd at the New Jersey State Aquarium gazed at a motorized mobile that sent hundreds of fish swimming toward a lighted dome, giving the impression of fish swimming on the ceiling. The mobile, in the rotunda, was just one innovation in a $3.75 million package displayed yesterday when the aquarium opened a new exhibition titled "Ocean Base Atlantic. " Among the features were a 7-foot-tall set of jaws from a prehistoric, 50- ton shark, an interactive computer system called "Ask the Experts," and an underwater station that simulates life on the bottom of the ocean.
NEWS
May 15, 1997 | DAVID MAIALETTI/ DAILY NEWS
Kevin Corbett, of West Philadelphia, takes advantage of clear, cool weather yesterday to fish on the Schuylkill near Boathouse Row. Today is expected to be partly cloudy with a chance of showers.
FOOD
August 30, 2012
Excerpts from Craig LaBan's online chat. Craig LaBan: Good afternoon, my hungry friends, and welcome to the summer's-just-about-done Philly food chat! Summer's done for me, now that I'm back from a great season of travels, the final leg being a loop through New England. We had great meals almost everywhere we went. In Providence, R.I., we had grilled corn pizza and wood-roasted eggplant parmesan at the classic Al Forno, and amazing mac 'n' cheese alongside house-made charcuterie (kimchi sausage)
NEWS
December 19, 1990
In his autobiography, Benjamin Franklin told of how at age 17 he had decided not to become a complete vegetarian after all. This selection was suggested by Harriette Behringer. Being becalmed off Block Island, our people set about catching cod, and hauled up a great many. Hitherto, I had stuck to my resolution of not eating animal food, and I considered the taking of every fish as a kind of unprovoked murder, since none of them . . . could do us any injury that might justify the slaughter.
FOOD
September 11, 2002 | By Marilynn Marter INQUIRER FOOD WRITER
Eat up fresh-caught fish fast. They'll taste so much better. That fresh quality and taste begin to deteriorate as soon as the fish leaves the water. The way it is caught and stored also affects the flavor. When caught, fish struggle to escape and use up stored glycogen that otherwise would convert to lactic acid, which acts as a preservative for the flesh. Oily fish, unusually high in polyunsaturated fats, also tend to spoil more quickly. Refrigeration helps preserve the fish, but won't stop the growth of bacteria on and in the fish, which should be gutted and rinsed at once.
NEWS
August 17, 1986 | The Philadelphia Inquirer / WILLIAM F. STEINMETZ
Michael Boyd, 22, and Mary Bond, 23, both of North Philadelphia, cast for fish in the Schuylkill on a warm summer's day, with bucket poised to hold their catch should they meet with success.
NEWS
November 7, 2011 | By Faye Flam, Inquirer Columnist
Goldfish don't forget every time they swim around the bowl. Fish - the smarter ones at least - have been shown to distinguish left from right, to remember mental maps of their surroundings, sometimes for months, use logic, engage in deception, and cooperate while hunting. We humans have grudgingly come to accept the idea that our close relatives the chimpanzees can think. And maybe our best friend the dog. But fish? They're not even warm-blooded. We may tend to underestimate fish as "lower" creatures thanks to the residue of an ancient idea known as the great chain of being - a quasi-religious notion that all living things form a hierarchy from lowest to highest.
NEWS
December 26, 1993 | By Kay Lazar, INQUIRER CORRESPONDENT
Lawrence Ceresani said he got the idea from a previous owner who built the half-acre pond in the back yard to raise trout. When Ceresani bought the house on Bridgetown Pike in Northampton Township seven years ago, he decided to switch to a more colorful fish called Koi. Or, as Ceresani describes them, a Japanese "gigantic-looking goldfish. " The Koi started reproducing like crazy. "Before you knew it," Ceresani said, "you could almost walk across the pond on them. " It started Ceresani thinking, and about two years ago, he set up a fish hatchery on his 6.35-acre property and began selling the fish to a couple of wholesalers who supply pet stores.
NEWS
May 18, 1999 | by Jim Nolan , Daily News Staff Writer
Koi are to carp what butterflies are to moths. "They're basically the same fish that swim in our rivers," said Donna Howard, of the Quality Koi Co. on North Broad Street. "But koi have much prettier clothes on. " Spectacular suits of metallic gold and platinum. Vivid stripes and spots of red and white and black. The Japanese call them "living jewels. " The goldfish are a distant cousin, but don't expect to win a koi at the church carnival. They are bred like show dogs and fetch similarly high prices - anywhere from $250 to $2,500 on average, with rare one-in-a-million specimens fetching in excess of $10,000.
ENTERTAINMENT
October 27, 1989 | By Steven Rea, Inquirer Staff Writer
Savvy entrepreneurial types would be well-advised to trundle down to the Roxy Screening Rooms this weekend at midnight and set up some fish-bark stands. That's right, bark shaped like fish - straight from the tree, curved like a cod. They'll sell like hotcakes to the giddy crowd exiting Tales From the Gimli Hospital. A magnificently murky, completely off-kilter movie - mostly silent and shot in grainy black-and-white - Tales From the Gimli Hospital is a funny, surreal, grim fairy tale, steeped in a lore of its own making.
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FOOD
April 8, 2016
David Suro-Piñera has seen regulars at Tequila's who, for 30 years, have ordered the same thing each time they come to his elegant Locust Street restaurant. That explains why the tortilla soup, mole poblano, and cochinita pibil are still among the authentic classics that anchor the menu. But if you graze some of chef Claudio Soto's creative specials, you'll discover Tequila's kitchen has been evolving, too, keeping pace with the contemporary ideas that have appeared in some of Philly's more recent Nuevo Mex entrees.
NEWS
April 7, 2016 | By Mike Newall, Columnist
In the black-and-white film, father and son hawk fish on a Ninth Street that is no more. Thomas Anastasi, father, dreamer, lover, gambler. A cigarette dangling from his lips, he's tired of the long days hauling, gutting, and selling fish. He's thinking of buying that brand-new 1977 Cadillac, a $14,000 car, how he's earned it, how all his life he had nothing. He's thinking of traveling the world. Salvatore Anastasi. Blond, shaggy-haired, easygoing 18-year-old Salvy. His thoughts are on pretty Carol, of their wedding just days away, of taking over the family business and making his way in the world.
NEWS
March 28, 2016 | By Kevin Riordan, Columnist
"Nature is the artist," says Matthew McCann. "All I do is select. " The 42-year-old koi farm manager and breeder is being unduly modest. McCann has decades of experience with the blazingly colorful, boldly patterned mutant carp prized by landscape designers, hobbyists, and the serious enthusiasts who show competitively around the world. "I like that a lot," he says, singling out a two-year-old at Quality Koi Co. Inc.'s Nisei Koi Farm in Carneys Point, Salem County. I see an energetic bunch of pretty fish splashing around in and attempting to leap out of a blue container that's rather like a kiddie pool.
FOOD
January 15, 2016
Here's a paleo variation on a longtime favorite: New England fish chowder. The folks at America's Test Kitchen pureed cooked cauliflower to stand in for the heavy cream to maintain the richness without the dairy. Bacon adds flavor as well as texture - added as a crispy garnish on top. New England Fish Chowder 4 slices bacon 1 large onion, chopped 1 teaspoon minced fresh thyme or 1/4 teaspoon dried 2 8-ounce bottles clam juice 2 cups water 8 ounces cauliflower florets, cut into 1/2-inch pieces 1 celery root (14 ounces)
NEWS
December 1, 2015 | By Jason Nark, Daily News Staff Writer
A woman dressed in black from top to bottom appeared between a crack in the front door of a Bustleton townhouse. When she heard her husband's name spoken, she placed her hand over her mouth, shuffled backward and sat down on a foyer step, repeating it over and over. "Oh, Grigory. Grigory," Valentina Klokishner said Saturday, tears running beneath dark sunglasses. "Such a sweet, beautiful man. Everyone loved him, but I loved him the most. " Grigory Klokishner, 74, and Alex Osadchy, 66, also of Philadelphia, were among seven men tossed into frigid waters Friday when a large swell capsized their pontoon boat.
FOOD
November 26, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
Five weeks into our healthy-cooking classes, the fifth graders from Wiggins Prep Elementary in Camden have made incredible strides. They've mastered the routine of reading recipes, and are peeling, measuring, and chopping ingredients with increasing expertise. And, lo and behold, they have even surprised themselves at how much they've enjoyed the dishes they've prepared. Two girls who swore they hated tomatoes were amazed when they tasted the chicken Parmesan we made with a slice of fresh tomato a few weeks ago. "I liked the tomatoes the most, even though I don't like them," said Jatiana Cotto, 10. We've conquered zucchini, tomatoes, green beans, quesadillas, pasta, salad, and even split pea soup - converting picky eaters all along the way. But this week, I knew we would face our biggest challenge yet: cod. Nobody in the class had tasted fish that wasn't fried.
NEWS
November 6, 2015 | By Jacqueline L. Urgo, Inquirer Staff Writer
Commercial fishermen off the coast of New Jersey will be able to continue to access portions of two artificial reefs, and a new reef is to be constructed for the exclusive use of recreational fishing, under regulations announced Wednesday by the state Department of Environmental Protection. New Jersey has a long-established history of using everything from old trains and buses to parts of old amusement piers from the Atlantic City Boardwalk to build reefs to create habitats for marine species off the coast.
FOOD
October 2, 2015
Tuna carpaccio is often sliced into a sheet so thin you practically need to scrape it up into bits off the plate. But the secret to such a simple dish can be, aside from choosing the right ingredients, perfecting the tiniest of technique tweaks. At Fiorino, East Fall's charming Italian BYOB hidden up the hill on a bend of Indian Queen Lane, chef-owner Franco Faggi has settled on the milder breed of tuna - a prefrozen sushi-grade yellowfin loin - that sits well with minimalist dressing.
FOOD
September 11, 2015 | Craig LaBan, Inquirer Restaurant Critic
Here is an excerpt from Craig LaBan's online chat: Reader:  I can't get enough of the seafood at Shore Catch. This week they had a beautiful Spanish mackerel. I'm soooo happy with their quality. Craig LaBan: We're lucky to have such good fresh fish at our farmer's markets these days - and Shore Catch goes to both Rittenhouse (Sat.) and Head House on Sundays. I love their Barnegat scallops, too, so sweet. They also have great flounder, tuna, and swordfish. Mackerel is very tempting.
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