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"The End of the Line": Documentary About Ocean Seafood Depletion

Caitlin McGrath Jun 21, 2009 01:34 PM

I read a review of this film, which just opened in LA and NY, in the NY Times:


The film's website has more info, trailer, etc.: http://endoftheline.com/film

Anyone seen it?

  1. kattyeyes Jun 21, 2009 07:09 PM

    Same here, Caitlin--now I'll be waiting for both, "Food, Inc." and this one. Thanks for the heads-up!

    1. DanaB Jun 21, 2009 01:43 PM

      Thanks for pointing this documentary out -- wasn't aware of it before now. It is definitely a subject that needed calling attention to, as not enough people are aware of the dire state of the world's fisheries. After Bittman's article a few weeks ago, and now this, maybe more people will become clued into this important issue.

      4 Replies
      1. re: DanaB
        limster Jun 21, 2009 02:47 PM

        I'm saying this with all seriousness - not being flip or trying to be funny - it does sound like we need to eat more jelly fish if jelly fish overpopulation if going to be a problem. (Which is great, since i love jelly fish.)

        1. re: limster
          Veggo Jun 21, 2009 02:54 PM

          You have mentioned jellyfish before. How do you prepare them? Where do you get them? And what is the "loveable" aspect?

          1. re: Veggo
            limster Jun 21, 2009 03:22 PM

            It's a common cold appetizer in a number of Chinese cuisines, should be able to get them at say Cantonese or Shanghainese places. Typically poached (or even dried, and then rehydrated) and cut into long noodle-like strands but of course variations exist. Texture is an important indication of quality - must have a blunt snappy crunch (which I love), nothing soft or watery. A Shanghainese place that I used to frequent would contrast jellyfish with pickled turnip in a light scallion and sesame oil dressing.

            You might find this useful: http://search.chow.com/search?query=j...

            1. re: limster
              Caitlin McGrath Jun 21, 2009 03:49 PM

              In my experience, jellyfish is an ingredient that is more about texture than flavor - most of the flavor derives from what it's dressed in, and that snappy crunch is what distinguishes it and makes it good to eat. A very different texture than one might expect from the name jellyfish or from seeing them move in the water.

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