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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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ARTICLES BY DATE
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.
NEWS
August 30, 2015 | By Jacqueline L. Urgo, Inquirer Staff Writer
What it is: Sometimes one thing - perhaps a song or a place - can encapsulate an entire summer in one neat sensory keepsake. Maybe it's a meal in which tastes and textures converge to create a bit of summer bliss on a plate - like the broiled Atlantic flounder with Jersey Fresh vegetables served at the Oyster Creek Inn in Leeds Point. Chef Scott Kuppel says the rustic restaurant, at the edge of a salt marsh, usually begins serving the fish dish in June, just when delectable Jersey-grown veggies such as sweet corn, tomatoes, and spinach are coming into season.
FOOD
August 14, 2015
Fresh fish on the grill is one of summer's simple pleasures: season with salt and pepper, cook, and finish with a touch of lemon. But with just the tiniest extra effort, you can turn that basic fillet into a spectacular dish. Here, two easy steps make it so: add a smear of sun-dried tomato tapenade and wrap it in a leaf of Swiss chard. Chard-Wrapped Cod With Sun-Dried Tomato Tapenade 4 servings   For the tapenade 12 sun-dried tomatoes (not oil-packed; 1.4 ounces total)
NEWS
August 3, 2015 | By Madeline R. Conway, Inquirer Staff Writer
By the time he started at Drexel University, Maryland native Michael Hsiao had taken a break from fishing. The biology major enjoyed the sport but assumed that Philadelphia's creeks and rivers were polluted and hostile to most species of fish. That changed in 2011, when he stumbled across "Extreme Philly Fishing," a blog for city fishing enthusiasts who are extreme in their love for the sport. The author of the blog is Leo Sheng, a 2014 Temple University grad who makes his living tutoring physics and math students.
ENTERTAINMENT
August 1, 2015 | By Michael D. Schaffer, For The Inquirer
Jack Snyder was having one of those days you don't forget. Freckle-faced Jack and his crew-cut dad, Andy, were deep-sea fishing a few miles off Wildwood, N.J., on the 78-foot party boat Miss Avalon. Nine-year-old Jack had never dropped a line in the ocean before, and the fish were giving him a big welcome: In all, Jack brought about nine of them to the surface (it was hard to keep track after a while), sometimes with his own rod, sometimes with the rod of a neighboring angler who let Jack reel in a hooked fish.
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