Celebrate Life Below Water. Eat Blue

Seafood Traceability

The Realities of the Shrimp and Lobster Industry Many people resort to seafood as a source of protein that is more sustainable than land-based meat. For the most part, this is accurate – seafood
The Realities of the Shrimp and Lobster Industry             Just as there are various types of land-based meats with unique carbon footprints, various kinds of seafood also have different levels of carbon emissions. In
Article 2 on the History of the Japanese Eel Kabayaki eels have been a delicacy in Japanese cuisine for centuries. Prepared in an authentic sauce, the meal is a staple in Japanese culture. However,
Article 1: The Cultural Importance of Kabayaki and It’s Recent Decline A Japanese Delicacy On a specific summer day each year, the Japanese people ward off the notorious heat by eating unagi or eel.
Our food is so much more than a blend of calories, carbohydrates and protein. Our food is a powerful tool, one that must be both leveraged and cherished to ensure that our planet remains

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