more. yachts & seafood

Saint Petersburg /
More. Yachts & Seafood, Petrovskaya Kosa St., 9A

More. Yachts & Seafood

Italian and Mediterranean food is nice here. Taste nicely cooked seafood , salads and fish to form your opinion about this restaurant. This place is known for delicious wine .

Choose between indoor and outdoor seating. The high ratings of More. Yachts & Seafood would be impossible without the patient waitstaff. Good service is something that visitors note in their comments. You will like low prices. There is quiet atmosphere at this place. Come and check if this spot deserves the Facebook 5 stars.

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More. Yachts & Seafood

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good and bad... it is a great location with great views to the water with yachts. but it is not easy to park near the restaurant and you should pay $5 per car to enter the area where the restaurant is located. the service is... great, waiters are friendly, smiley and professional. The food was not terrible but poor and overpriced 2 times in my opinion. We had gaspacho, monkfish and my wife had scallops and some other fish. We didint finish gaspacho as it was terrible, we finished all the rest but without "Mmmmmmm..." which we expected paying high price. It was so so. the place is probably is good for drinks - great views, great bar and barman. It is a chilling-out place actually. More

More. Yachts & Seafood, St. Petersburg - Restaurant Reviews, Phone Number & Photos - Tripadvisor

Service: 4.5

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There is a list of nearest hotels: Boutique Hotel Grand is a three stars hotel located at Morskaya Naberezhnaya 39 Bldg 1, in 911 meters southwest . Arena Hotel is a three stars hotel located at Futbolnaya Alleya 8, in 973 meters northwest . Guest House na Maloy Nevke is a three stars hotel located at Petrovsky Prospekt 13, in 987 meters southeast . Travel Room located at ul. Korablestroiteley, 44, korpus 2, apt. 171, etazh 5, in 1.02 km southwest . Parklane Resort and SPA is a four stars hotel located at Ulitsa Ryukhina 9, Bldg A, in 1.03 km northeast . Apartment K-42 located at Korablestroiteley 42K1, in 1.13 km southwest . Hotel Park Krestovskiy is a three stars hotel located at Severnaya Doroga 12, in 1.19 km north .

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Erick's Seafood and More

Updated by business owner a few days ago

Popular dishes

Butter Garlic Shrimp

Shrimp Roll

Mac Thee Burger

Location & Hours

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4328 6th Ave

Tacoma , WA 98406

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Overall rating

Glad we stopped by and tried this spot. The butter garlic shrimp over rice is Bussin Bussin !10/10

Food and service is fire those guys in there make me laugh while whippin up some fire foood. 10 outta 10

Tasty new food truck! Offers seafood with asian/pacific island flair. This was parked at the Old Stove Brewing beer garden by the Canal Marina off Nickerson. Garlic shrimp: shrimp done perfectly and generous amount! Garlic flavor was nice although its swimming in lots of butter but I like it that way! More rice! Lumpia: not your run-of-the mill filipino lumpia! This had the pre-requisite meaty filling (not sure if it's beef or pork ) but this also had cheese and jalapeno! Sort of like a fried cheese burger? Very yummy! Captain's platter: usual suspect of assorted fried goodies (fried fish, shrimp and calamari). It will definitely scratch that fried seafood craving and tasted fresh. Calamari was nice and tender! This spot parked at the Old Stove Brewing beergarden is perfect as the food is an ideal partner to the hoppy beers. Looks like they have a rotating menu and excited to try other things like the seafood boil and smashburgers! Definitely worth checking out

See all photos from Richard U. for Erick's Seafood and More

I always go to this food truck whenever there is an event happening locally in Tacoma. The food is delicious and always gets me full at a good price :)

Garlic shrimp

Hello! They have the Best Fries in town! Also The Mac thee Burger is Awesome sauce!! Service is Wonderful! Definitely recommend

Poor service food truck, was asked to come back in 20 minutes, then asked to come back in another 30 but would not let you place the order to ensure that after you waited 50minutes you would at least get to order would not recommend their service

Step aside, world, because Erik's Seafood food truck has taken the culinary scene by storm! Prepare to embark on a mouthwatering journey of flavor as Erik and his team deliver an extraordinary seafood experience like no other. As a self-proclaimed foodie and avid traveler, I can confidently say that Erik's Seafood is the epitome of perfection on wheels. From the moment you lay eyes on the vibrant food truck, adorned with captivating imagery of the ocean, you know you're about to embark on an unforgettable culinary adventure. The inviting aroma of fresh seafood tantalizes your senses, drawing you closer to the food truck like a moth to a flame. With bated breath, you step inside and are instantly greeted by Erik's warm smile and contagious passion for his craft. The menu at Erik's Seafood is a testament to the dedication and expertise that goes into each and every dish. From succulent shrimp to tender octopus, every seafood offering is sourced with meticulous care, ensuring the highest quality ingredients make their way onto your plate. The flavors are bold, harmonious, and thoughtfully balanced, providing an explosion of taste that leaves you craving for more. One of the standout dishes that left an indelible mark on my taste buds was Erik's signature Lobster Roll. A generously portioned, buttery bun cradled perfectly cooked lobster meat, drizzled with a heavenly sauce that elevated the flavor to celestial heights. It was a symphony of textures and flavors that danced in perfect harmony, leaving me awestruck. But Erik's Seafood doesn't stop at just lobster rolls. Their diverse menu boasts an array of delectable options for seafood lovers of all kinds. The shrimp tacos, bursting with freshness and zesty toppings, were a fiesta in every bite. The grilled octopus, tender and succulent, showcased the mastery of cooking techniques that Erik and his team possess. What sets Erik's Seafood apart from the rest is not just the exceptional quality of their dishes but also the passion and care that goes into every order. Erik's dedication to customer satisfaction is unmatched, ensuring that each patron receives a personalized experience filled with warmth and genuine hospitality. Another noteworthy aspect of Erik's Seafood is their commitment to sustainability. In a world where responsible sourcing is of utmost importance, Erik and his team go above and beyond to ensure that their seafood is ethically and sustainably harvested. This dedication to the environment only adds to the depth of flavor and satisfaction derived from every bite. Erik's Seafood has transcended the boundaries of a traditional food truck, evolving into a culinary institution revered by food enthusiasts from around the globe. Whether you're a seafood aficionado or a curious eater looking to explore the wonders of the ocean, Erik's Seafood is an absolute must-visit. In conclusion, Erik's Seafood has truly earned its title as the best food truck in the world. Their commitment to exceptional quality, unrivaled flavors, and heartfelt hospitality creates an experience that is nothing short of extraordinary. Don't just take my word for it--go out and experience Erik's Seafood for yourself. Prepare to embark on a gastronomic adventure that will leave you speechless and craving for more. Bon appétit!

Ericks truck is easily one of the best in the state! Unique and rotating menu - great service and fair prices. They go the extra mile to take care of you. Mac thee burger for me please!!

The butter garlic shrimp is absolute . We ordered from Erick at Old Stove Ship Canal last night. So much flavor, perfectly cooked shrimp AND rice, yum. If this was delicious, I'm sure his other menu items are delicious, too.

This is definitely going to be the next big thing coming through Washington. The food is always freshly made and it gets the more I try the food Erick makes. I can't wait until his plans grow with the food business. The garlic butter shrimp has so much flavor. The Korean bbq chicken is the best Korean bbq chicken I had so far. The shrimp roll is also my favorite. Don't miss out on the menu it changes through the times give this food truck a try.

WE LOVE THIS TRUCK! Awesome food served up by amazing people. We have tried everything this truck makes from the lumpia, coconut shrimp, creamy crab wontons, to garlic shrimp and burgers. Any time you see this food truck near you, stop what you're doing and go get you some!!!

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International edition
Australia edition
Europe edition

A display of fresh fish of different sizes lying on a bed of ice

Goodbye cod, hello herring: why putting a different fish on your dish will help the planet

In the first of a new series, we look at why people reject so much of the bountiful catches from our seas in favour of the same few species, mostly imported – and how to change that

P erched on a quay in the Cornish port of Falmouth is Pysk fishmongers, where Giles and Sarah Gilbert started out with a dream to supply locally caught seafood to the town. Their catch comes mainly from small boats that deliver a glittering array of local fish: gleaming red mullets, iridescent mackerels, spotted dabs and bright white scallops, still snapping in their shells.

Occasionally, they will get a treasured haul of local common prawns – stripy, smaller and sweeter than the frozen, imported varieties in UK supermarkets. So, when customers come into the shop asking for prawns, Giles Gilbert presents “these bouncing jack-in-a-boxes” with a flourish, hoping to tempt buyers with the fresh, live shellfish.

“I think most people are absolutely fascinated,” he says. “But they’ll say, ‘Have you got anything a bit bigger than that?’ or, ‘I wanted something that was already cooked.’”

Time and again, Gilbert finds himself rummaging around in the freezer to retrieve an emergency bag of imported shellfish, lest he lose a loyal customer.

It’s not just prawns. “We have access to some incredible fish, but it stays on the counter because what people are looking for is cod or salmon, when there’s this immaculate fish that’s been caught maybe an hour ago,” he says.

“It’s frustrating when we’ve developed relationships with fishermen and we can’t take their entire catch.”

The UK is perhaps unfairly stereotyped as a nation with an unadventurous palate. But where seafood is concerned, that’s backed up by the data. There are more than 300 species in the UK’s coastal waters, and British people eat strikingly little of it.

According to Seafish , the UK public body supporting the industry, the UK’s “ big five ” – cod, pollack, salmon, tuna and prawns – comprise 62% of seafood consumed in Britain (though the Marine Stewardship Council names the big five as cod, haddock, salmon, tuna and prawns, and reckons they make up 80% of fish and seafood eaten in the UK when consumption outside the home, in restaurants and in fish ‘n’ chip shops is included).

Most of what is eaten in the UK is imported , while the majority of what is fished in British waters is sent elsewhere.

A man and a woman in yellow aprons stand behind the counter of fishmongers

It’s not just the UK. In the European Union, cod, pollack, salmon, tuna and prawns account for 44% of consumption. In the US, as well as these five, the 10 most popular species include tilapia, clams and catfish, accounting for 76% of seafood.

Our global eating patterns increasingly tend towards fewer and larger species, consumed further from where they are caught.

Those dietary choices fuel problems such as overfishing, resource-intensive fish farms, higher greenhouse-gas emissions, and tonnes of fish waste . The percentage of populations fished at biologically unsustainable levels is increasing worldwide, according to a recent UN report, while our appetite for seafood is also likely to grow .

The picture appears bleak – and yet, if selected and consumed carefully, seafood provides a powerful opportunity to improve the environmental impact of our diets overall.

“Seafood can be, and in some situations is being, produced very sustainably, especially when compared to other terrestrial animal-source foods,” says Jessica Gephart, an expert in the globalisation of aquatic food at the University of Washington.

What’s on our plates – and why?

So, can we shift our diehard eating habits towards new fish? And why do we prefer cod over cockles, and salmon rather than sole? It’s a complex global picture, starting with the UK, where people once ate a wider variety of seafood, including an abundance of sprats, herring and whelks. Essex University led research published last year that offered clues about why these patterns have changed.

From the early 1900s, industrialised fishing fuelled the expansion of British boats beyond inshore waters into plentiful northern seas, where they began scooping up several hundreds of thousands tonnes of haddock and cod. Cue the spread of fish ’n’ chip shops, which found a convenient vehicle for their batter in these large, filleted and less bony fish.

The masts of many steam-powered fishing trawlers in a crowded Yarmouth harbour in 1933

After 1973, when the UK joined the European Economic Community, British boats lost access to more distant fishing grounds and became confined to inshore waters, where those big white fish were less abundant. But by this point, the national preference for haddock and cod was entrenched, and the UK began importing these species to fill the deficit.

“So the situation we’re in today is that we import a lot of the seafood that we consume, including those ‘big five’ species, and we export most of what we land,” says Luke Harrison, who led the Essex University study. In fact, between 1975 and 2019, the share of British fish consumed by the UK public dropped from 89% to 40% , his research showed.

Our palates have also been dulled by how we shop. Jack Clarke, seafood engagement manager at the Marine Conservation Society (MCS), says: “The homogenisation of our diet, especially around seafood, is probably due to our over-reliance on supermarkets.”

Big chains need to secure large and consistent supplies of easily processable seafood, which usually creates a bias towards a smaller number of fish from bigger species that are caught by larger fisheries, he says. This could increase pressure on wild stocks or push retailers towards species raised in fish farms.

The simplifying effect of our globalised food system is most obvious in wealthy countries. Anna Sturrock, an aquatic ecologist at Essex University, and a co-author of the study, says: “We can afford these imports. That’s probably the main reason it hasn’t changed: we’ve got a taste for it, and it’s always been available to us.”

That is echoed in the US, where prawns make up more than 30% of Americans’ annual consumption of seafood. About 90% are imported from countries such as Indonesia and India, where the farming of prawns has been implicated in labour abuses and the destruction of mangroves . Yet US-caught prawns met half of the national demand in the 1980s.

An aerial view of a prawn farm on the coastline of a tropical island

Even as one of the top six seafood producers worldwide, the US imports about 65% of what it consumes. “US seafood consumption is dominated by a few species,” says Gephart. “A significant share of that also comes from canned and processed forms, like frozen breaded patties.”

Research by Seafish shows that convenience is a key driver of consumer choices in Britain, and our impoverished palates as a result may help explain why we have lost our taste for kippers and turn up our noses at the mussels that are abundant off UK shores.

David Willer, at Cambridge University, has researched underexploited seafood, such as mussels. “We’ve done lots of research on that, and it’s mostly down to convenience and ease of preparation, and a kind of ‘yuck’ factor,” he says.

In India, another top global producer of fish, tropical waters support a great diversity of species, but in lower quantities. As Divya Karnad, a marine geographer and conservationist at Ashoka University, near Delhi, explains, that means a fisher who catches 100 local fish is likely to have several dozen species in his net.

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“Historically, coastal India had ways of dealing with this, either by having recipes specifically for different fish, or having a generic recipe in which they could add many species,” she says.

But with an increasingly urbanised population in India, she adds: “People don’t have enough time to handle their food. So instead of cleaning hundreds of small fish, if you can get a fillet then you will choose that.”

Karnad’s research has drawn a link between this more selective diet and overfishing. Picture that fisherman hauling in his catch of 100 diverse fish, she says. “But now, he’s able to sell only 15. So he has to go out that many more times to actually make up the cost.”

She also believes there is an aspirational quality attached to some fish species, such as Norwegian salmon, which is now in demand among wealthy people. This fish is now ubiquitous globally, says Shakuntala Haraksingh Thilsted, director for nutrition, health and food security impact area plarform at CGIAR, the world’s largest global agricultural innovation network.

A chef cuts slices of salmon from a large fillet

Thilsted, the 2021 recipient of the World Food Prize, found salmon on sale even in the diverse seafood markets of Thailand. Japan did not use salmon in sushi a few decades ago but now it’s everywhere, she says, swaddled in blankets of sticky rice.

“That has something to do with the power of the private market – that foods that are considered desirable, aspirational, have moved across borders,” Thilsted says.

What should be on our plates?

How do we begin to disentangle these patterns to eat more sustainably? There is no magic bullet for something as complicated as seafood, says Sturrock at Essex University, adding: “When we think about sustainability, it’s not just about overfishing, it’s also about how far we bring it from different places, and the impact of that fishery, or the aquaculture type, on the local environment.”

There is also the issue of fish waste as well as social factors – labour rights, fishers’ livelihoods – embedded in our choice of fish.

And there are trade-offs. A local, small-scale fishery may still be putting pressure on a delicate population, while a more distant fishery might have higher carbon emissions but be exploiting a more stable population.

Even farmed salmon, with all its problems, is not so clearcut when emissions from its production are lower than those associated with chicken, and improvements in breeding and feed are bringing those emissions down further, says Gephart, at the University of Washington. This can make sustainable eating feel like a game of Whac-A-Mole. “It is really hard and unreasonable to put that on consumers,” she says.

Governments do need to make better decisions about where and what is fished, and how to support fishers to work more sustainably in a difficult industry. However, “that doesn’t mean that we should throw up our hands and say that ‘seafood is bad, it’s all too complicated’,” Gephart says.

“It’s about how we signal our values for sustainable production, so that we can lean on industry and governments.”

A meal prepared next door to Pysk fishmonger by Leon Shaddick, head chef at The Shed, Falmouth. The dish is chargrilled ling with carrot puree, smoked garlic & prawn butter.

Clarke, at the MCS, suggests getting guidance on what populations are green-rated, or to find alternatives, from sources such as its own Good Fish Guide or Seafood Watch , produced by the US not-for-profit organisation Monterey Bay Aquarium.

For instance, for those wanting a change from salmon, which makes up almost a third of all fish eaten in the UK, farmed trout has fewer pollution issues and also uses less fish in the feed, Clarke says. “And they’re really tasty, with a similar flavour profile to salmon, and just as simple to cook.”

If you live close to a fishmonger, tap into their knowledge too, he adds. They will also have a more diverse array of fish than most supermarkets.

“If we make room for diverse foods on the plate, then we will be getting closer to the goals we aspire to,” says Thilsted. Eating a wider variety of fish takes pressure off certain populations, and shift our diets towards smaller species that are green-rated, such as herrings and sardines, which can be eaten whole, thereby helping tackle fish waste.

It also shifts the spotlight on to shellfish and bivalves such as mussels. If there is one seafood with almost universal environmental credibility, this is it, says Gephart, whose research shows that of all aquatic foods, farmed mussels and seaweeds have the lowest environmental impact. Together, they can create refuges for ocean species, while mussels also have protein levels similar to beef.

The challenge now is increasing consumer demand, says Willer, at Cambridge University. He is working with the food industry on innovative projects to make mussels, for instance, more palatable to the British public.

Others are taking the more futuristic leap into lab-grown seafood to relieve pressure on overfished populations. Meanwhile, others are working to build sustainability across the wider industry. In India, Karnad set up InSeason Fish , which works with restaurants to raise awareness of fish to avoid and to promote alternatives, depending on the region and month.

“We realised that in culinary institutes in India, chefs were not being trained with indigenous ingredients. They were instead learning about French cuisine,” says Karnad, whose organisation trains chefs in how to prepare India’s diverse fish. It has also brought in local fishers directly to advise chefs on the incoming catch and procure what they need.

A dish of cell-cultured seafood, which looks like tuna, served on a leaf with a bowl of dipping sauce.

In another attempt to diversify menus, a British company called CH&Co, which caters for venues including schools, hospices, and offices, is focused on reducing the use of the big five. They provide their clients with data about the proportion of big five species that they are buying, and then take steps to educate and challenge their culinary teams to reduce the use of these fish.

As a result, “chefs are putting more diverse species at the centre of menus and working to change customer attitudes to what fish species should appear on a plate”, says Clare Clark, the head of sustainability at CH&Co.

The changing face of sustainable seafood has provided new ways to “vote with your wallet”, says Jack Clarke, adding: “It really does have an effect.”

In Cornwall, Gilbert is seeing people doing exactly that. In a recent experiment, he displayed three types of scallops on his fish counter, each with the catch method and sustainability information supplied alongside the price. To his surprise, he found customers preferred the most expensive but sustainable hand-dived scallops.

He may not have won them over on the local prawns yet. But he senses that the tide is turning: “We just seem to have more and more interest in what we’re doing here.”

On our plate

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Service: 4.5

Is There Really A ‘Bad’ Day To Buy Seafood?

Follow these tips for the freshest fish.

display of fresh fish for sale at local market in grand central station

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Bourdain's advice was based on the fact that back then, New York City fish markets were closed on the weekends, and many purveyors didn't deliver on Saturdays. This meant the fish you ordered on Monday had most likely been in the kitchen since Friday.

But things have changed, and in 2016 Bourdain actually redacted his earlier advice in a video . "Do me one favor: eat the fish on Monday," he said in the video. While he still didn't recommend going to the "local fake Irish pub" and ordering the mussels, he said that it's a better world now and we have higher standards.

"I knew Anthony Bourdain, I worked with him. He was upset about that quote," said Louis Rozzo, owner of F. Rozzo & Sons , a fourth-generation, family-owned wholesale fish business in New York City.

Rozzo doesn't think that customers should avoid ordering fish on Mondays. "A good restaurant will have fresh fish every day of the week. It's more about the restaurant and not the day of the week," he said.

Rozzo buys seafood every day of the week. And to thwart that "no fish on Monday" advice, he told me that he buys fresh seafood from boats on Long Island on Sunday nights and sells it to restaurants on Monday. This means that the fish you could be eating Monday was just caught the day before.

Tips For Buying Fresh Seafood

If you're picking up seafood to cook at home—perhaps for a grilled tuna steak or pineapple baked salmon recipe—Rozzo offered some tips for selecting the best fish:

For whole fish, the eyes should be clear and black, not cloudy. The gills should be red, not brown.
For swordfish and snapper , the bloodline should be red, not brown.
If you're buying filets, they should be vibrant and translucent. Older filets will dry out and "lose their glow."
The fish shouldn't smell. "You should be able to stick the fish up to your nose and smell nothing. Fish should be odorless," he said.

Allison Arnold is the Associate SEO Editor at Delish, where she writes about kitchen gadgets and food and culture. She likes exercising almost as much as eating, and has a thorough Google Maps ranking system for her favorite restaurants and bars. You can find her spewing hot takes on the food world and planning her next trip, all with multiple cans of seltzer open at a time.

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Service: 4.5

'it's easy to grin, when your ship's come in': the yacht dubbed seafood from the movie 'caddyshack' has been sold, share this article.

Seafood, the yacht owned by Rodney Dangerfield’s character in the movie ” Caddyshack ,” has a new owner.

First listed for sale for $350,000 five months ago, the boat – complete with a Bushwood Country Club pin flag – was purchased by Jay Oliver, a marketing professor from Rhode Island, according to unitedyacht.com .

Oliver’s agent, tells the publication that when his client was growing up “his family bought their first VCR and the very first movie they rented was ‘Caddyshack.’ ”

Fandom has stuck ever since.

The boat was built in 1979 and then appeared in the iconic golf movie, which was released in 1980.

In the movie, Al Czervik, played by Dangerfield, carelessly steers Seafood just short of the new sailboat of Judge Smails.

Then Czervik drops an anchor right through the hull of the small sailboat.

Over the years, Seafood has served as a day charter as well as an Airbnb rental. Oliver intends to keep the boat in the Hilton Head, South Carolina, area and will keep it available for overnight rentals.

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New Englanders, with their love of seafood, may be at higher risk for PFAS exposure

Sujata Srinivasan, Connecticut Public

A study from Dartmouth found that higher consumption of seafood is linked to a higher risk of per-and polyfluoroalkyl substances (PFAS) exposure. While the study looked specifically at people in New Hampshire, New Englanders are likely at higher risk because a legacy of PFAS pollution exists alongside a cultural preference for fish.

Researchers analyzed PFAS concentrations in fresh seafood with a statewide survey of eating habits in New Hampshire. National nutrition surveys have found that New Hampshire and all of New England are among the top consumers of seafood nationally, making New Hampshire ideal for researchers to learn more about the extent of people’s exposure to PFAS through fish and shellfish in saltwater.

“Basically, New Hampshire is a kind of case study that quantifies seafood consumption, particularly in a New England state, in order to estimate the potential risk of PFAS exposure that may come from very frequently consuming marine seafood,” Megan Romano, corresponding author and associate professor of epidemiology at Dartmouth’s Geisel School of Medicine, said.

She said the findings, published in the journal Exposure and Health , make a case for setting PFAS limits on seafood, not to stop eating seafood.

"Understanding this risk-benefit trade-off for seafood consumption is important for people making decisions about diet, especially for vulnerable populations such as pregnant people and children," Romano said.

“New Hampshire was among the first states to identify PFAS in drinking water, according to Jonathan Petali, the study’s co-author and a toxicologist with the New Hampshire Department of Environmental Services.

“We're a data-rich state due to years spent investigating the impacts of PFAS and trying to mitigate exposure,” he said.

The researchers measured the levels of 26 varieties of PFAS in samples of the most consumed marine species: cod, haddock, lobster, salmon, scallop, shrimp, and tuna. The seafood studied was purchased fresh from a market in coastal New Hampshire and originated from various regions.

They found shrimp and lobster to contain the highest concentrations of PFAS with averages ranging as high as 1.74 and 3.30 nanograms per gram of flesh for certain PFAS compounds. Concentrations of individual PFAS in other fish and seafood measured less than one nanogram per gram.

The Environmental Protection Agency set the nation’s first limits on PFAS in drinking water Thursday.

“Drinking water contaminated with PFAS has plagued communities across this country for too long,” Michael S. Regan, administrator of the EPA, said in a statement. “ Our PFAS Strategic Roadmap marshals the full breadth of EPA’s authority and resources to protect people from these harmful forever chemicals.”

Studies have shown that women with exposure to PFAS may be at higher risk of higher blood pressure , and people with PFAS exposure may have increases in cholesterol levels, decreases in birth weight, lower antibody response to vaccines, kidney and testicular cancer, pregnancy-induced hypertension, preeclampsia and changes in liver enzymes.

This story is part of the New England News Collaborative. It was originally published by Connecticut Public .

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City Politics | Newport News Seafood Industrial Park expected…

City Politics

City politics | newport news seafood industrial park expected to get new docks, seafood market next year.

A conceptual rendering for the planned seafood market at the Seafood Industrial Park. 2024 (Work Program Architects/Courtesy of City of Newport News)

NEWPORT NEWS — Construction is expected to begin within the year on new docks and a seafood market at the city-owned Seafood Industrial Park.

Newport News recently secured state funding to begin construction work on the dock improvements. Last week, Gov. Glenn Youngkin announced that an $800,000 grant from the Port Host Communities Revitalization Fund would go to Newport News to redevelop the 39-acre Seafood Industrial Park dock.

“Revitalizing derelict structures will not only stimulate job creation but also act as a driving force for fresh economic prospects in these port host communities,” said Youngkin in a news release.

The Seafood Industrial Park, which Newport News owns, is one of the nation’s premier seafood harbors and home to many seafood and other water-dependent companies.

The new docks will increase capacity to allow up to 10-12 boats at a time as well as separate docks for transient boats visiting the planned seafood market, according to Newport News Director of Development Florence Kingston. The existing piers can currently fit between six and eight boats. Additional improvements will include concrete decking and pilings, man overboard ladders, throw rings, fire protection, electrical and water hookups and improved pier lighting.

Kingston said the existing piers at the northernmost end of the park are in poor condition and “well past their service life.” The dredging and dock improvements will “support the watermen utilizing the harbor,” she said.

The seafood market project is one of the activities connected with the Choice Neighborhood Initiative — an effort to provide affordable mixed-income housing and community development in the Southeast Community. Some ideas for the market include kiosks, restaurants and a hall where vendors could sell seafood. Kingston previously said the market would satisfy customers who want their seafood to be “as fresh as possible.”

Kingston said, in addition to the seafood sales, the market will include a commercial kitchen for food service and spaces for food-based entrepreneurship and outdoor waterfront space. The city expects the the market to be around 7,800 square feet.

New renderings for the project give a feel for what the redevelopment could look like.

A conceptual rendering for the planned seafood market at the Seafood Industrial Park. 2024 (Courtesy of City of Newport News)

Kingston said the city was “very excited” about the state grant award for the dock improvements. The program requires a one-to-one match, and the city will provide the required matching funds for the project.

Kingston said the city will need to demolish existing pier structures and do dredging work to prepare for dock construction. Based on the current schedule, Kingston said the city expects the dredging and pier demolition work to be completed this fall, with the new dock construction commencing in late 2024 or early 2025 and completed in summer 2025.

Last year, the U.S. Department of Commerce’s Economic Development Administration awarded the city more than $600,000 to support the design work for the dock improvements, seafood market and dredging work at the head of the park.

Kingston said the design for the dredging is complete, and the city should soon issue an invitation for bids. Design work on dock improvements is about 90% complete. Moffat & Nichol is coordinating the design for the dredging and dock improvement projects. Work Program Architects is doing the design work for the seafood market.

A conceptual rendering designed by Work Program Architects for the planned seafood market at the Seafood Industrial Park. 2024 (Courtesy of City of Newport News)

She said the seafood market plans are 30% complete and design should wrap up this summer. The current plan is that the seafood market construction will be bid late summer or early fall of this year and be completed around the same time next year.

Kingston said the city’s estimate for design and construction for the dredging and dock improvement projects is around $6.25 million. The estimate for the seafood market is $9.8 million. However, she added, the cost could change as the designs are refined and projects go to bid.

Josh Janney, [email protected]

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'Access to hidden-gem ports': Why this luxury yacht is the best option for beach lovers

“This is your yacht, to do with as you please,” Captain Rob O’Leary said to guests of the Emerald Sakara , the second luxury superyacht from Emerald Cruises. “We have an international crew from 21 different nations, and we are all here for you.”

I was on the maiden voyage of the 360-foot Sakara, a December 2023 sailing with the added glamor of a Champagne christening in San Juan, Puerto Rico, led by the ship’s godmother Kelly Craighead. She is president of Cruise Lines International Association, the industry’s leading trade organization.

“Sakara” is a Sanskrit word meaning “thoughts become things” – a fitting name, given the thought that went into the ship’s chic design. And our itinerary for the week couldn’t be more yacht-like – an island-hopping experience in the West Indies, stopping in out-of-the-way ports that larger cruise ships can’t manage. And while some smaller boats can feel rocky, the Sakara’s stabilizers keep the ship on an even keel.

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With just 100 guests and 76 crew, the Sakara is part of the larger trend in cruising: smaller ships that cater to vacationers who want the style and feel of a yacht, and the intimate service that accompanies that, with the amenities of a larger ship. Craighead said that small-ship cruises offer “luxury at a great value, access to hidden-gem ports and unique features like marinas for water activities directly off the ship,” she says. “These small ships can even be chartered, for your own amazing, private yacht experience.”

After departing from San Juan, the Sakara reached the Puerto Rican island of Culebra in a few hours, just 20 miles off the coast. We hopped in a taxi van at the port to reach the pristine waters of Flamenco Beach, which consistently makes the world’s top 10 lists. It was a fall-asleep-on-the-sand kind of day, under brightly colored umbrellas, with multiple trips to the canteen for French fries.

“I hope you enjoyed Culebra today because it’s quite hard to get in, through a very narrow channel,” O’Leary said at a supper-hour briefing.

The next day, we stopped at the nearby island of Vieques, which is filled with wild horses – about 2,000 of them – most of whom are fully accustomed to the photo op. We docked at Esperanza Bay and wandered the waterfront. There were jeeps or ATVs available to rent for those who wanted to beach-hop, but we settled into the sand at Sun Bay. And when we sailed into Cruz Bay on the U.S. Virgin Island of St. John the following day, there were yachts and catamarans everywhere – and the Sakara fit right in.

The crew outdid itself the next day at White Bay Beach on Jost Van Dyke, the smallest of the British Virgin Islands. A barbecue feast awaited us, along with beach loungers, steel-drum entertainment, and all the paddles and water toys from the ship. Later, we wandered down the beach to find a young yacht crowd, groups of friends who have rented their boats, all knee-deep in their mojitos.

“I get a real kick out of driving the Emerald Sakara into St. Barths, muscling in and anchoring next to all the other superyachts,” O’Leary said. “It looks good in the pictures.” A stop there brought a snorkeling excursion, a bit of high-end shopping and a few rosé-soaked hours on Plage de Saline.

Back on board, the creature comforts of the Sakara included plenty of outdoor space to connect with the ocean, a small infinity pool, a full-service spa and a large, elegant dining room and terrace. It’s all part of the cushy yacht lifestyle.

The ship will spend the summer and fall cruising the Mediterranean Sea – heading for the French and Italian rivieras, Croatia and Greece – with eight-day itineraries from $5,100. The Emerald Sakara will be back in the Caribbean next December, with eight-day cruises starting at $4,100.

Editor’s note: The contributor of this story received access to this cruise from Emerald Cruises. USA TODAY maintains editorial control of reviews.

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The best golf clubs in moscow: luxury, exclusivity, and entertainment.

By Walter Raymond

February 24, 2015

The Best Golf Clubs in…

In Russia, the western concept of building architecturally beautiful golf courses filled with modern and luxurious amenities has found fertile ground. What was considered a frivolous pastime during the time of the Soviets has become the latest trend for the stylish set. These days, there are countless options around Moscow to practice golf, polo, ski, yachting, and other sports alongside 5-star hotels, luxurious country houses, and magnificent villas.

The game of golf is a sport that requires passion and expertise. It is also part of a culture that considers this pastime a synonym of social prestige and exclusivity. In recent years, the new Russian elite has turned to golf as a vehicle of integration in the era of globalization. Golf courses are also meeting and socializing spaces where Muscovite tycoons can relax and also seal business deals.

Golf Courses in Russia

The Moscow Country Club, Pestovo Golf & Yacht Club, Tseleevo Golf & Polo Club, and Zavidovo Golf Club, PGA National Russia are some of the most exclusive and elegant golf courses in Russia. Some of them have made it to the list of Top 15 golf clubs in the world, a source of great prestige for the country.

Moscow Country Club Moscow Country Club

russian country clubs, best golf clubs in russia, moscow country club, robert trent jones jr, pestovo golf & yacht club, paul & dave thomas, tseleevo golf & polo club, jack nicklaus, zavidovo golf club, pga national russia, moscow, russia, golf, best golf clubs in russia

The first 18-hole golf course built in Russia, Moscow Country Club, hosts the exclusive PGA European Tour. Located just eight miles from the city center, this luxurious facility was created by architect Robert Trent Jones Jr . The design takes advantage of a typical Russian birch and spruce forest to provide a natural environment of extraordinary beauty.

Pestovo Golf & Yacht Club Pestovo Golf & Yacht Club

The Pestovo Golf & Yacht Club is 18 miles from the heart of Moscow, close to historical monuments from the 17th and 18th centuries. Designed by famed architects Paul and Dave Thomas , this 18-hole course is part of a complex that includes a yacht club, an equestrian center, and a health and wellness facility. Pestovo Golf & Yacht Club is Russia’s version of a classic country club with multiple attractions.

Tseleevo Golf & Polo Club Tseleevo Golf & Polo Club

This park is among the best in Eastern Europe and was awarded the 2014 World Golf Award as the best golf course in Russia. Located 25 miles from Moscow, it is part of a vast complex featuring an 18-hole golf course, designed by Jack Nicklaus , a polo club and a mountain ski club with four tracks. The design combines classic Scottish, Alpine, and English features in a dreamy landscape.

Zavidovo Golf Club, PGA National Russia Zavidovo Golf Club, PGA National Russia

Less than 60 miles from Moscow, this golf course with a definite Scottish design is the only one in Russia recognized as a PGA (Professional Golfers’ Association) from Britain and Ireland. Located in an ecologically pristine area on the banks of the Volga River, the Zavidovo Golf Club embodies the spirit and appearance of the legendary Scottish golf courses. Its many springs and streams, hills, forests, swamps and lakes justify its reputation as a very demanding circuit. Last year, it entered the exclusive club of the 15 best golf courses in the world. ■

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Ultra-rich put off buying yachts, jets in hope of massive trump tax break if he wins.

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Yachts lined up along piers on a large inland waterway, seen from the air.

The very top of the 1% are waiting until after the presidential election to buy big ticket items like jets in the hopes that Donald Trump’s election could save them millions on taxes, The Post has learned.

“I’m waiting until after November,” one bi-coastal source who is looking to buy both a jet and a yacht for his business told The Post.

“If I can save millions on my taxes by waiting a few more months I will.”

Business owners — or even someone who is paid through an LLC as a consultant — can deduct the cost of buying a jet or yacht if it is used for a business expense like flying to meetings or hosting clients.

Separate tax deductions allow them to claim its running costs too.

Trump told a group of billionaires at a recent Palm Beach fundraiser hosted by hedge fund manager John Paulson that restoring the 2017 Tax Cuts and Jobs Act is a priority, according to CNN .

One of those cuts was 100% depreciation, or deducting the entire cost of a yacht or jet used for business expenses from taxes.

That means a $40 million jet is equivalent to a $40 million deduction from your tax bill — or nearly $15 million in savings given the average tax rate on the wealthiest Americans is 37%.

President Trump displaying his signature on the $1.5 trillion tax cut bill in the Oval Office.

The amount someone can deduct from a tax bill for a capital investment — an item like a jet that can help a company’s growth — fell from 80% last year to 60% this year, in line with how the 2017 tax cuts were put in place.

It will drop to 40% in 2025, 20% in 2026, and 0% in 2027 unless the tax cuts are restored.

Trump’s comments behind closed doors have not been mirrored in public so far.

But a source involved in the Palm Beach International Boat Show in March — which showed more than 800 boats and attracted more than 55,000 visitors — told The Post that one of the main topics was whether to wait until after the election.

The boat show didn’t disclose how many sales were made. The yacht and private jet industries are intensely private.

A large group of boats docked in the Intracoastal Waterway for the 42nd Palm Beach International Boat Show in West Palm Beach, Florida.

“A lot of us are waiting to see what happens in the election… the Republican Party has promised 100% write-offs so that would save companies,” the Florida-based source added.

The prices of jets and yachts seem to show demand is slowing.

In recent months, demand for anything between a super-midsize jet, which can sell for as little as $12 million, and ultra-long range aircraft, which can sell for as much as $75 million, has dipped according to CEO of Mikolay Jet Group Michael Mikolay.

A super-midsize aircraft like a Gulfstream G280 or Bombardier Challenger 300 can fly around 3,500 miles or the distance between New York and London.

An ultra-long range aircraft like a Bombardier Global 6000 or Gulfstream G700 can fly more than 8,000 miles — the distance from NYC to the Middle East.

“Basically, there is more supply than demand right now,” Mikolay said of the pre-owned market in particular.

Bombardier Challenger 300 Corporate jet aircraft approaching for landing at Farnborough Airport, UK

Between October 2023 and March 2024, 719 jets were sold — down from 815 jets sold in the same period the year before.

While the largest yachts, which can cost north of $65 million and typically attract international buyers aren’t taking a hit, the market for slightly cheaper boats in the $40 million to $65 million range is softening, super yacht broker Jamie Edmiston said.

A source in the jet space said his business clients — as opposed to those buying for leisure — are more sensitive to tax implications like the rate of depreciation.

“If someone wants to buy his wife a Birkin he’ll spend the money but if he’s looking to buy a jet for his business and he can save millions, he’ll wait,” the source added.

Interior view of a Gulfstream G700 aircraft showcasing a bed, on display at the National Business Aviation Association convention in Orlando, Florida.

“Rich people — like anyone else — want to save on taxes and if there is a legal way to do it they will.”

Partner at Soar Aviation Law Amanda Applegate said sales typically fall in the lead up to an election, “I do usually see a slow down every presidential election year” but adds it is more pronounced closer to August.

Chair of Business Aviation and Regulation practice at law firm VedderPrice David Hernandez told The Post he warns clients that waiting for a more favorable tax scheme doesn’t always work out — and that it can result in some sellers charging more.

If you’re rushing to buy a plane at the end of the year, chances are sellers will increase their prices because they know you are desperate,” he adds.

Another chilling factor spooking potential jet buyers, Hernandez adds, is the increase in audits of jet owners that the IRS announced in February.

Private planes lined up on an airport apron with green mountains in the background.

“With expanded resources, IRS work in this area [private aircraft] will take off,” IRS Commissioner Danny Werfel said earlier this year.

“These aircraft audits will help ensure high-income groups aren’t flying under the radar with their tax responsibilities.”

The IRS is expected to verify that someone writing a plane off their taxes is actually using it for business expenses — flying to visit clients or a factory they’ve invested in — as opposed to jetting to the Bahamas for a long weekend.

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But Hernandez advises clients that there is no cause for alarm if you’re not doing anything illegal, “If you haven’t done anything wrong, who cares.”

The bi-coastal source who told The Post he is waiting to make a purchase said he plans to buy a yacht and a jet no matter what — he just wants to be smart about timing.

“There is huge value in having a boat… I can have a captive audience on my yacht for three hours who can’t wander anywhere and have to discuss business with me,” he added.

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See Four Seasons' upcoming ultra-luxury cruise with a $350,000-a-week suite bigger than most homes

Four Seasons says it will begin sailing an ultra-luxury yacht cruise in January 2026.
The 222-guest vessel would have 95 spacious suites and 11 dining options — but food wouldn't be free.
The largest suite would have four floors and bedrooms, a spa, and a price of $350,000 per sailing.

Four Seasons plans to expand its high-end hotels and resorts portfolio with a luxury 222-guest cruise ship.

The company says the 95-suite vessel will debut in January 2026 and cost a minimum of $20,000 per weeklong sailing.

For that price, the luxury hospitality giant says travelers would enjoy a one-to-one guest-to-staff ratio and massive suites spanning as many as four floors. If all goes as planned, the 679-foot-long Four Seasons I could become one of the most expensive and opulent options in the cruise industry.

The ultra-plush 14-deck Four Seasons I is scheduled for 19 voyages in 2026 to more than 130 Caribbean and Mediterranean ports.

Reservations opened two weeks ago. Those interested can register to join a waitlist or book through a travel agent.

So far, "sales have been very encouraging, and the demand is exciting to see," Thatcher Brown, chief commercial officer and head of joint operations for Marc-Henry Cruise Holdings, told Business Insider in a statement. The company is a joint owner and operator of Four Seasons Yachts.

Renderings make the Four Seasons I look as opulent as the brand's land-based properties.

Four Seasons says its vessel will have 95 suites ranging from 537 to 9,975 square feet, some with three bedrooms.

The smallest suite starts at $19,700 for a five-night roundtrip voyage to Athens, Greece.

No windowless interior cabins here: Like other ultra-luxe cruises, the suites would all have terraces and floor-to-ceiling windows.

Customers could expect upscale amenities like a walk-in closet, down-filled duvets and pillows, and marble dual vanity bathrooms, per Four Seasons.

The most premium suites would also feature additional accommodations for "personal assistants," such as au pairs or security personnel.

Some options, like the 7,952-square-foot Loft Suite, could be adjoined with seven other cabins to accommodate up to 20 people.

Without connecting cabins, the Loft Suite would already have three bedrooms and bathrooms, a powder room, and a sauna.

Others, like the largest Funnel Suite, would have its own spa and kitchen.

Four Seasons says the 9,975-square-foot mansion, partially perched in the ship's glass-lined funnel , will span four floors, four bathrooms, three bedrooms, and three powder rooms.

Not to mention the private elevator, pool, and $350,000-a-voyage price tag.

Accommodations of this price and size are generally unheard of in the cruise industry.

Luxury operator Silversea says the largest suite on its upcoming 728-guest Silver Ray will be 1,324 square feet. Competitor Regent Seven Seas' new Seven Seas Grandeur debuted in 2023 with a more expansive six-guest 4,443-square-foot option.

Both suites' sizes and prices — Regent's starts at $42,000 per person for a total of $252,000 at maximum occupancy — would be stunted by Four Seasons' promise of a 9,975-square-foot, $350,000 floating mansion.

But cabins with six-digit prices aren't unheard of.

While not a luxury cruise line, Royal Caribbean's popular three-floor townhouse on the new Icon of the Seas is being booked at an average of $100,000 a week — although it's about four times smaller than Four Seasons' largest.

Royal Caribbean and other mass-market cruise lines are beloved, in part, for their unlimited complimentary food options.

Regent Seven Seas' all-inclusive fare also covers caviar, foie gras, and Champagne.

But don't expect any of these to be free on the Four Seasons I.

Breakfast would be complimentary. Lunch, dinner, and booze would not.

The vessel's 11 restaurants and lounges would be priced similarly to Four Seasons' on-land properties. (A dinner entrée at its resort on the Caribbean island of Nevis — also one of the ship's destinations — ranges from $34 to $163.)

The pricing structure may sound odd to most cruise traditionalists. (Hey, at least WiFi would be "free.")

But some of the ship's amenities could look familiar: Like most cruise liners, the Four Seasons I would have a pool, spa, and clubs for children and teens.

The company also promises a lounge and marina that will open onto the water, giving guests direct access to activities like snorkeling or windsurfing.

Four Seasons Yachts plans to take delivery of its $399 million vessel, now being built by famed Italian shipbuilder Fincantieri, in late 2025.

A second Fincantieri-built ship would join the hospitality company's fleet the following year. The next vessel would cost more than 400 million euros, about $429.2 million, Four Seasons says.

This isn’t Four Seasons' first foray into itinerary-based vacations.

The company has also found "tremendous success" in its private jet-based "cruises," Alejandro Reynal, the president and CEO of Four Seasons, told BI in a statement.

Its 2024 vacation-by-air itineraries started at $135,000 for a 16-day Asia tour. Demand has been growing, he said, "signaling that luxury travelers are looking for immersive, exclusive, end-to-end travel journeys that allow them to explore the world with their favorite brands."

But its new ultra-luxe cruise arm would be entering an increasingly crowded luxury market, soon to be dominated by like-minded hospitality giants.

High-end Aman Resorts and Orient Express plan to launch their own luxury cruises in 2027 and 2026, respectively.

Staying ahead of the competition, Ritz-Carlton debuted its first 149-suite Evrima yacht cruise in 2021, with a second 224-cabin ship scheduled to begin sailing later this year. Its least expensive itinerary is currently $5,100 per person for a six-night voyage from Barbados to Puerto Rico in early 2025.

Interested in a hotelier-owned vacation at sea but don't want to pay the luxury price tag? Margaritaville's cruise is an affordable $75 for two nights.

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See Four Seasons' upcoming ultra-luxury cruise with a $350,000-a-week suite bigger than most homes

The ultra-plush 14-deck Four Seasons I is scheduled for 19 voyages in 2026 to more than 130 Caribbean and Mediterranean ports.

Renderings make the Four Seasons I look as opulent as the brand's land-based properties.