This Seattlest is heading east for a long trip that will ultimately end in Nova Scotia—which is famous for lox. And that reminds us of the salmon-filled dinner that Oceanaire Seafood Room recently prepared for us. Nice setting, nice people, and a nice variety of preparations. We enjoyed all the dishes, but interestingly, our favorite was uncooked; the sashimi offered the best salmon taste, and the pickled vegetables were a great accompaniment. On either coast, it seems we like our salmon, but hold the heat! more ›

A few weeks back we suggested you might lay off the local salmon, you know keep your mercury levels in check and all that good stuff. However, in even more doomsday-ish news, some marine biologists are concerned that we might not have fish to avoid eating within the next 40 years. more ›