July 2, 1995 |
"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.
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)
May 15, 1997 |
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.
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.
July 20, 2012 |
On a narrow strip of green dividing the Schuylkill from a waste-processing facility and the remains of a shuttered chemical plant, Edison Crayton reeled in a catfish about 18 inches long on a weekday morning. Crayton had been catching fish in Grays Ferry Crescent park for a few hours and tossing them back, but this time, he took the wriggling fish over to one of his fellow anglers, Darryl McMillian. He had heard McMillian was keeping his fish. "The water's crappy," McMillian said as he looked at the brown depths from which the fish had come.
September 11, 2002 |
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.
August 17, 1986 |
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.
November 7, 2011 |
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.
December 26, 1993 |
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.
May 18, 1999 |
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.