| Description |
1 online resource |
| Contents |
Title Page; Dedication; Contents; Foreword by President Bill Clinton; Chapter 1: A Short Natural History of Seafood; Chapter 2: Reservation for 9 Billion, Please; Chapter 3: Shifting Baselines; Chapter 4: The Consumer's Dilemma; Chapter 5: Can We Farm Our Way to Abundance?; Chapter 6: The Fish We Don't Eat; Chapter 7: The Terrestrial Trap; Chapter 8: Swimming Upriver; Chapter 9: A Philippine Story; Chapter 10: How to Save the Oceans and Feed the World; Do Your Part; Eating the Perfect Protein; Barton Seaver's Smoked Sardines with Heirloom Tomatoes and Herbs |
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Eric Ripert's Clams with Spicy SausageNora Pouillon's Sake-Glazed Black Cod; Mario Batali'S Jellyfish Salad with Golden Tomatoes, Opal Basil, and Arugula; Sam Hazen's Mignonette for Oysters; Cat Cora's Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil; Rick Bayless's Warm Clam Ceviche; Sam Talbot's Thai Coconut Mussels; Dan Barber's Veta La Palma Mullet Escabèche; April Bloomfield's Oyster Pan Roast with Tarragon Toasts; Todd Gray and Ellen Kassoff Gray's Pickled Herring in Citrus-Dill Crème Fraîche; Michel Richard's Fish Soup with Flounder, Crayfish, and Squid |
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Hugh Fearnley-Whittingstall's Fish-Topped Pizza BiancaLaurence Jossel's Little Fried Fish with Lemon-Dill Aioli; José Andrés's Clementines with Chinchón, Anchovies, and Black Olives; Carla Hall's Squid 'N' Grits; Gastón Acurio's Causa Limeña with Anchovies; Hajime Sato's Saba (Mackerel) with Dill; Lidia Bastianich's Gloucester Baked Halibut; Emeril Lagasse's Spanish Mackerel with Spinach & Chickpea Salad & Tomato Vinaigrette; Sean Brock's Carolina Triggerfish with Heirloom Beans and Corn; Recipe Credits; An Easy Guide for Eating Seafood Responsibly; Acknowledgments; Endnotes |
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Suggested ReadingIndex; Copyright; BackCover |
| Summary |
The planet will be home to more than 9 billion people by 2050, and we're already seeing critical levels of famine around the world mirrored by growing obesity in developed nations. In The Perfect Protein, Andy Sharpless maintains that protecting wild seafood can help combat both issues, because seafood is the healthiest, cheapest, most environmentally friendly source of protein on earth. While the conservation community has taken a simplistic, save-the-whales approach when it comes to oceans, Sharpless contends that we must save the world's seafood not just to protect marine life and biodiversity but to stave off the coming humanitarian crisis.With high demand for predator species like tuna and salmon, wealthy nations like the U.S. convert "reduction" species such as anchovies, mackerel, and sardines into feed for salmon and other farmed animals⁰́₄even though these overlooked fish are pakcked with health-boosting Omega-3 fatty acids and could feed millions. By establishing science-based quotos, protecting wild habitats, and reducing bycatch (and treating anchovies and their like as food, not feed), Sharpless believes that effective ocean stewardship can put healthy, sustainable seafood on the table forever. To that end, Oceana has tapped 20-plus chefs, including Mario Batali, Eric Ripert, and Jose Andres for recipes that give us all a role to play in this revolutionary mission: to save the fish so that we can eat more fish |
| Notes |
Vendor-supplied metadata |
| Subject |
Sustainable aquaculture.
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Fish as food.
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TECHNOLOGY & ENGINEERING -- Agriculture -- General.
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Fish as food
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Sustainable aquaculture
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| Form |
Electronic book
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| Author |
Evans, Suzannah
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| ISBN |
160961500X |
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9781609615000 |
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