Portuguese chef Julio Fernandes' dish "Bacalhau a Gomes de Sa" is pictured at the specialized in traditional cod-based recipes restaurant, Dacalhau, where they cook a minimum of eight tons of cod per ...
PNI Atlantic News on MSN
Time to double the quota? Owner of only N.L. fish plant to process exclusively northern cod thinks stocks are ready and is working to regain its position in gl…
For more than three decades, the commercial northern cod fishery has been a closed book, but Alberto Wareham believes it’s ...
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