161–170 of 295 posts
https://www.cbc.ca/news/canada/newfoundland-labrador/st-mary... tl;dr After 20 years of legal battles abandoned factory containing tanks of rotting fish in St Mary’s NL is getting cleaned up, paid for by provincial taxpayers.
After 20 years this hasn't completely rotted and scentless? I need to read the article.
Hmm, curious, could there be any use for this substance? Fertilizer or something?
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What's out there?
More environment
Isn't the ocean filled with salt and already knows how to biologically degrade fish? I sort of think that you could deposit this at sea somehow, just need to spread it out sufficiently. I am sure I am overlooking something that would lead to an unintended ecological disaster.
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Even in 1970 that could not have made sense to anybody with a brain. They certainly knew enough about explosives to know that the kind of blast required to reliably vaporize an entire whale carcass would be considerably larger than anything they were going to do on a public beach. That whole event was just a couple dudes who thought it would be hilarious and insufficient supervision by adults. Diluting salty rotting…
Transporting forty-five tons of this stinking liquid far enough offshore won't be cheap.
Recently in my city they discovered that a laundromat had polluted the ground water. The owners are long gone. Unfortunately chemicals are forever. The municipality tried to send the bill to the current owners but that is not real justice either.
Can't remember where i've read that nor even if it's a real thing or not so do take the following with caution. I think Roman Empire garum (fish sauce) factories where one of, if not the first thing in known history to trigger lawmakers to set a minimum distance from factories to residential areas (something like 1 mile iirc).
Despite the fearsome smell when it’s collected together in bulk, modern garum in the form of Colatura di Alici is a genuinely magical ingredient. It’s very similar to what the Romans used, except it’s made exclusively from anchovies whereas the Romans used many varieties of fish to make garum. I use it often in pasta dishes especially, but it’s a versatile ingredient for adding umami in general. It’s similar to ferme…
The seacoast smells like rotten fish all the time, it's called low tide. The most vibrant sea biomes are shallow coastal waters. The capacity of the North Atlantic, rich with oxygen, to handle fish parts is basically limitless. Hell, you can probably sell this stuff to lobster- and shellfish- men. The quantity here is one whale carcass (yes, that's a mammal, but you get the idea) and whale carcasses happen all the time.
Dump it in the Bay of Fundy, one tide will get rid of all of it. Worrying about the environmental impact of dead fish is like worrying that dumping manure on a field will leave it fallow.
What you are really smelling here is a govt funding boondoggle.
There's a farmers market here in Zurich where some Italians drive up and sell Italian products like cheeses, sausages, etc. but one thing I buy from them I've never seen anywhere else - they are rotten salted anchovies packed with peppercorns. Stink super bad and are falling apart but when you're making a sauce you drop one in and the anchovy dissolves and delivers tons of umami - glutamates - and you no longer smell…
Salt-cured anchovies. They're not rotten at all—they're spectacular! They're perfect on pizza, with fresh tomatoes, and in countless other dishes, either rinsed straight from the jar or melted into a sauce while cooking. Where I live (a small seaside town), everyone makes their own jars of salt-cured anchovies. They are traditionally sealed with a loose lid consisting of a slate disc with a stone or other weight on t…
Being a consumer of jarred anchovies available in Australia(likely not the best quality)… I’ve never once gotten a whole fillet out intact!!