P.E.I. — The U.S. Congress has blocked the U.S. Food and Drug Administration from approving the sale of genetically modified salmon for human consumption.

The modified salmon that grows twice as fast as regular salmon, and is produced by Aqua Bounty Technologies, has been a hotly debated subject since the Food and Drug Administration declared the P.E.I.-reared fish safe for consumption last year.

P.E.I. — When you run a successful seafood restaurant in P.E.I., you know a thing or two about fish and seafood. Paul Lucas, chef at the Lobster on the Wharf restaurant in Charlottetown, has taken that love and knowledge of seafood and parlayed it into a new book.

A graduate of the Culinary Institute, Lucas provides user-friendly instructions for classic recipes and new his favourites.

The book is due to hit shelves June 15.

CHARLOTTETOWN — Representatives from Japan-based Kisco Foods have deemed P.E.I. the possible home of a processing plant, CBC News reports.  

Kisco has been purchasing frozen lobster bodies from Canada for 10 years to make soup broth, and now company rep Shinya Kuze was spotted scouting the Acadian Fisheries Co-op in Abram-Village with a Kisco chef. While the CBC reports the company is just looking for suppliers at the moment, there’s a chance it could move to set up a processing plant in Canada, potentially in P.E.I.

CHARLOTTETOWN, P.E.I. — Just in time for summer, Cold Stone Creamery has opened the doors to its 100th Canadian location in Charlottetown, Prince Edward Island.

"Ice-cream weather is just around the corner, and we are thrilled to offer P.E.I. a taste of the ultimate ice-cream experience," said Danny Murphy, Tim Hortons and Cold Stone Creamery restaurant owner. "Our newest Cold Stone location will allow more people to try what other Canadians have already discovered — delicious, premium quality ice cream."