Whether it's wild or farmed, fresh or tinned, in batter or a bento box, we're eating more fish than ever before. But what's the story behind the fish on your plate? Award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey through the oceans, telling the stories of the fish we eat the most: salmon, cod, bass and tuna. He visits Norwegian mega farms that use genetic techniques once pioneered on sheep to grow 500,000 tons of salmon a year. He travels to Alaska to see the only Fair Trade certified fishing company in the world. He investigates the pollutants that cause mercury build-up in seafood; discovers how Mediterranean sea bass went global; meets a Polish emigre on the Shetland Islands who may have saved the cod; and, gets sea-sick chasing blue fin tuna off Hawaii.
Throughout, Greenberg poses the questions many of us ask when confronted with a seafood menu or a supermarket shelf: Which fish can I eat without worrying? What does overfishing mean? What's the difference between wild, farmed and organic? Should humans domesticate fish as we have animals - or stop eating from the sea altogether? Fish, Greenberg shows, are the last truly wild food we eat - for now. By understanding fully how it gets to our dinner table, we can start to enjoy fish in a way that's healthy for us - and good for the world that exists off our coasts.
Finally we have learned that food is best when produced on a small scale in accordance with the rhythms of our planet ... Warm and witty, Four Fish takes this concept to the ocean. Seafood deserves the same kind of respect and political awareness as food from the land. Maybe more -- Alice Waters, Chez Panisse We are lucky to have the exceptional journalist and writer, Paul Greenberg turn his attention to one of the greatest threats to our food supply, the depletion of the world's fisheries ... Greenberg will change the way you think about the fish you eat -- Amanda Hesser, Food Columnist New York Times If you've ever ordered salmon, if you've ever slurped a bowl of chowder, if you've ever sat down for sushi, Paul Greenberg's friendly and thoughtful book will lure you in, surprise you, probably shock you, and certainly make you think ... Read this book -- Trevor Corson, Bestselling Author Of The Secret Life Of Lobsters And The Story Of Sushi: An Unlikely Saga Of Raw Fish And Rice Four Fish is not only the best analysis I've seen of the current state of both wild and farmed fish - it's a terrific read -- Mark Bittman, Author Of How To Cook Everything And Food Matters
There are currently no reviews for this product. Be the first to review this product!
Paul Greenberg has been fishing since childhood, and writing for The New York Times, National Geographic and GQ since adulthood. In 2005, his New York Times Magazine article on Chilean Sea Bass received the International Association of Culinary Professionals' award for excellence in food journalism. Greenberg has also received both a National Endowment for the Arts Literature Fellowship and a Food and Society Policy Fellowship. Greenberg lives in Manhattan, New York, speaks Russian and French, and most recently went fishing off the Connecticut coast with his daughter this summer.