fish and shellfish

The Zapata peninsula contains the largest and most important wetlands in the Caribbean. Covering 1.5 million acres (6,000 square km), the immense Zapata Biosphere Reserve includes marshes, peat bogs, mangroves, coral reefs, and forests that support a complex web of life, including frogs, turtles, fish, shellfish, crocodiles, birds, and countless plants and insects, making its conservation a top priority for the entire region. Learn more about Cuba’s biodiversity.


By Arlen Askew

Hello, friends. Today, I’m gonna teach you how to fish like a proper Lominsan. It’s the official pastime here maybe. After all, we practically invented it. Fishin’, I mean–not actual fish. Or maybe we invented fish so we’d have something to fish, but I guess that’d suggest we got the notion to fish before there was actual fish to fish. Kinda makes you think, doesn’t it?

Sometimes you call it anglin’. But it means fishin’ just the same. But be warned, if you walk into certain establishments here in Limsa Lominsa and go on about anglin’, you’re liable to get your teeth punched down your throat. My older brother says it’s ‘cause anglin’ actually means more like fishin’ for saucy dames (or lads) instead of fish (or shellfish). Which is the unofficial pastime here in Limsa Lominsa. People get real ornery about it, even more than fishin’. Like if you’re with one crew and you go anglin’ around some rival crew’s oh never mind

First, you gotta get a good rod. People say that but actually, I think it’s a lot more important to get a good hat. One with lots of dangly bits hangin’ off it. If you don’t have any dangly bits yet, it’s fine–there’s a lot of it about when you go fishin’. But make sure you have a hat so you can stick some dangly bits on it. This will identify you as either a fisherman or someone who likes hats.

Then, you bait the hook. Really use anything. Anything you can find and maybe wouldn’t eat yourself, but maybe. Worms, bugs, crayfish dough. My mum makes these vegetarian herring balls that do in a pinch. I don’t know what’s in them, but my nose says they are rife with popoto and something eggy. No herring. But my dad refused to eat them unless they suggested otherwise.


If you get a bite, you’ll feel a tug on the line. That’s good, that’s okay, that’s supposed to happen. Don’t let it tug too hard so’s you fall into the water. If that happens, just let go of the rod because you won’t want to get your hat wet. Now it’s time to reel in your catch…

Huh. WELL WHATEVER YOU GOT IT’S PROBABLY FINE whether it’s a fish or other potential comestible or maybe a boot. Oh yeah, if it’s a boot and it’s your size, keep fishin’ and you might find the other one. Saves money on boots.

AND THAT’S HOW YOU GO FISHIN’. I hope you found this tutorial both informative and entertaining, as well as up to date and fashionable (especially the part about hats).

Also, if you’re a Lalafell like me, be prepared for people you don’t know to come up to you and give you a friendly pet. Think of it as fishin’ but more like anglin’ but also don’t go anywhere with strangers if you don’t want to.

Seafood in Japanese
  • Shellfish: かい(貝)Kai
  • The Young of Sardines: しらす Shirasu
  • Sardines: いわし(鰯)Iwashi
  • Mackerel Pike: さんま(秋刀魚)Sanma
  • Swordfish: かじき Kajiki
  • Flounder: ひらめ(平目)Hirame
  • Codfish: たら(鱈)Tara
  • Tuna: まぐろ(鮪)Maguro
  • Yellowtail Fish: はまち Hamachi
  • Urchin: うに Uni
  • Bonito: かつお(鰹節)Katsuo
  • Horse Mackerel: あじ(鯵)Aji
  • Shrimp:  えび(海老)Ebi
  • Crab: かに(蟹)Kani
  • Lobster: ロブスター Robusutaa
  • Scallops: ほたて(帆立)Hotate
  • Prawn: プローン Puroon
  • Oysters: かき(牡蠣)Kaki
  • Clamshell:  にまいがい(二枚貝)Nimaigai
  • Eel: うなぎ(鰻)Unagi
  • Sea Bream:  たい(鯛)Tai
  • Mackerel: さば(鯖)Saba
  • Salmon: さけ(鮭)Sake

anonymous asked:

How do I cope with pregnancy cravings for things like fish, shellfish, etc?

I’m by no means an expert and you may not be able to stop them completely, but most cravings aren’t actually for a specific food, but more for a nutrient your body is used to getting from that source. If you’re craving fish try some oils and fats, if it’s meat again something high in fat and calories might hit the spot. You can always go down the faux meat route too as some of them are extremely similar to the real thing, particularly fish imitations.

The Red Tide

The appearance of a red is never a good thing. People dread these tides because not only does it look like some horrific biblical omen, it smells terrible and causes schools of fish to choke and die. But what is a red tide and what causes them?

A red tide is an algal bloom. It consists of a type of algae called dinoflagellates.

The bloom occurs when conditions are optimal for the algae. This means the temperatures are perfect, salinity is at good levels, and there is an excess of nutrients. These extra nutrients are usually from agricultural runoff (fertilizers washing into the ocean). The algae is in such excess that it chokes fishes gills causing mass deaths. Shellfish like clams and mussels are filter feeders and will become contaminated by the algae making them toxic to eat. There is no way to control an algal bloom, we just have to wait for the conditions that caused it to return to normal levels (usually this means all of the excess nutrients getting used up)and the algae to die.

Because of the mortality and contamination the bloom causes it has very bad effects on local economies. Some blooms can also give off gases that can cause nausea in the people near it, also making it unsafe to swim in which in turn effects the tourism in these areas. Work is being done to reaserch these blooms to forecast when and where they will occur (like the weather) so that people can prepare for the effects it has.

Now I want to be very clear on one thing: NOT ALL ALGAL BLOOMS ARE HARMFUL. Often they are helpful: they provide extra food for larger organisms that we fish for and eat. The difference between a harmful algal bloom and a non-harmful one is dependent on the type of algae that is blooming.


These are some of the last women practicing the art of free-diving in South Korea. Known as the Haenyeo, they would dive to the seafloor for hundreds of years, fishing for fresh shellfish.
The dying off Haenyeo represent the semi-matriarchal familiy structure of the Korean province of Jeju. For the majority of their incomes, the women would be the heads of their households. Seoul-born Photographer Hyung S. Kim portrayed the proud Haenyeo women. Some are already in their nineties, still diving for fresh fish.

Valoo the aquatic coatl! I loved his headshot so much I designed the rest of his body. I learned two things drawing this: Giraffe is my new favorite gene and I want to put it on all my dragons. And secondly I hate drawing giraffe.

Valoo is the master of all things seafood. Sushi, kalamari, grilled fish, shellfish, etc, you name it and he will make you the finest food around. He’s very prideful of his work, and tolerates no nonsense in his little seaside kitchen. Guests have been banned for life for breaking plates, having bad manners, or god forbid you insult his food. Valoo is an ice dragon at heart and won’t hesitate to send ice shards flying your way if you piss him off. It you’re willing to put up with him, it is great food.

Food, glorious food


Their meals were frugal and consisted mainly of: wheat, olive oil, and wine. 

Breakfast: Barley bread dipped in milkshakes, sometimes with figs or olives. They also ate pancakes, which were made from wheat flour, olive oil, honey and curdled milk. Another type of pancake was one that was topped with honey, sesame and cheese.

Lunch: goats’ milk, cheese, beans, bread, fish

Meat was hardly ever eaten as the Greeks believed that eating domesticated animals was wrong. They would however, on very special occasions, sacrifice the meat to the gods first and then eat the meat. 


Loaves of bread with salt was the most common meal. Sometimes it would be dipped in wine and eaten with olives. However, the upper classes would also eat eggs, cheese, honey, milk, fruit, wild boar, beef, sausages, pork, lamb, duck, goose, chickens, vegetables, fish and shellfish. 

Some of the most expensive Roman banquets would have extremely exotic foods, such as roasted peacocks, giraffe, flamingo and sea-urchins.