Author

Cynthia Hashemi

On the editorial desk at Biology Insights, staff writer Cynthia Hashemi focuses on the history and origins of food. She received an MA in culinary history from Boston University, formerly reported for a regional paper, and lives in Memphis, Tennessee.

Where Is Atlantic Salmon Caught? Wild vs. Farmed
What Does Seal Taste Like? Gamey, Rich, and Marine
What Does Sea Lion Taste Like? Gamey, Fishy & Dark
What Does Seal Taste Like? Flavor, Texture & Nutrition
Is Tilapia Man-Made? The Truth About This Popular Fish
Is Tilapia a Bottom Feeder? The Truth About Its Diet
Where Does Fish Come From? Wild vs. Farmed
How Many Different Types of Tuna Are There?
Are Scallops Stingray? The Truth About Mock Scallops
What Is Sprat Fish? Characteristics, Nutrition & Uses
Are Mollusks Shellfish? The Culinary & Biology Answer
What Is a Frankenfish & Are They Safe to Eat?
What Is a Pomprey (or Pomfret) and How Do You Eat It?
Why Are There Black Spots on My Shrimp?
What Is Cobia Similar To in Taste and Texture?