The Fish That Gave Too Much
The history of colatura — a fermented anchovy-based sauce produced in Italy — goes back millennia. Now, overfishing and rapidly warming waters threaten its future.
Author:
Source:
Hakai Magazine
Published: Jul 24, 2018
Length: 12 minutes (3,094 words)
Tuna’s End
Author:
Source:
The New York Times
Published: Jun 22, 2010
Length: 30 minutes (7,513 words)