Earth Day reminds us that while all is not perfect on our planet’s surface, we have a pretty good idea of what is going on. In the three quarters of the surface that is water, we have a deep and profound lack of knowledge of what goes on beneath. In the past year, scientists discovered thousands of new mountains — on the ocean floor. In December 2014, scientists exploring the Mariana Trench found what they believed to be a brand new species of snailfish living 26,715 feet below sea level. That’s the deepest fish ever recorded.
Near Melbourne, Australia divers observed a never-reported behavior of spider crabs. In a strange ritual, thousands of spider crabs formed mountains prior to migration. Very wild, and no one knows why. A pocket shark—the rarest of sharks with only one specimen ever seen before—has been discovered. A male pocket shark measuring 5.5 inches long was collected 190 miles south of Louisiana by NOAA/NMFS scientists while studying prey of sperm whales. The first pocket shark was found 36 years ago on the Naska Submarine Ridge in 1,083 feet of water in the southeast Pacific Ocean off Peru.
A fiberglass boat, containing in its hold a variety of live yellowtail jack native to Japan, was located off the Oregon coast this month. The boat, measuring 25 feet, was identified as a significant fragment of a larger vessel, The Oregon Parks and Recreation Department suspects it to be debris from the devastating earthquake and tsunami that rocked the eastern coast of Japan in 2011. This is not the first time the Japan tsunami debris has reached Oregon. In 2013, a 16-foot heavy wooden object believed to be part of a sacred Japanese gate, or torii, was found ashore near Florence, OR. The fish will settle into a new home at the Oregon Coastal Aquarium.
Congratulations to our friends at The Campus Kitchen at Gettysburg College, who won the “Kitchen of the Year Award” during the national Campus Kitchens Conference. Gettyburg’s dining team hosted this year’s NACUFS Mid Atlantic regional conference, and take such good care of their students that they serve them sockeye salmon landed by our friends at Graveyard Point on Alaska’s Bristol Bay. Lucky kids.
Last week Chef Nick Fulginiti of Lure Seafood and Grille in Owensboro, KY was filleting Red Grouper delivered from Madeira Beach, FL. This fish was so slimy that he was concerned. Our Lindsay Haas explained to him that this fish was actually just amazingly fresh, and threw some of our Travis Riggs’ knowledge in there (“the longer the fish is sitting in ice the more it loses the slime”), along with Sean Dimin’s take on it being a “dank batch”. Nick was pretty pumped and he responded, “Well f’’’ing right then, see I’m always learning. Tell him I said thank you, and thank you as well for teaching me. I’m f’’’king stoked now, not that I wasn’t before but even more so now. Thank you for informing me, now I can school others.”
We think Nick’s real excited about his fish.
All the best,
from the Dimin Family and the Sea to Table team