From the Inside Flap
From the destruction of the Grand Banks fishery to the decline of the Chilean sea bass, from mercury in tuna to PCBs in striped bass, choosing seafood that's both sustainable and healthful seems tougher than ever. Paul Johnson has long supplied seafood to many of the nation's leading chefs, and he's keenly aware of the ecological and health issues that surround fish today. But he's also convinced that fish remain among the tastiest and healthiest foods available, and that many fisheries are well managed and environmentally sound. Now, in this breakthrough cookbook and guide, Johnson leads you to today's best fish and shellfish choicesand shows you how to savor seafood at its best.
If you love seafood but worry about overfishing and contaminants, Fish Forever is an indispensable resource. Johnson provides in-depth guidance on 70 different fish and shellfish, pinpointing today's least-endangered, least-contaminated, best-tasting species, ranging from anchovies, bluefish, and clams to squid, tilapia, and weakfish. He details sustainability and health issues, discusses fishing practices and fish farming, and shares fascinating insights and anecdotes that put today's environmental concerns in perspective.
To top it all off, Johnson offers unbeatable tips on selecting fish at the market and preparing them in the kitchen, providing one or more delicious recipes for each fish he profiles96 sensational seafood dishes in all, such as Coriander-Crusted Tuna with Hot and Sweet Mango Salsa, Grilled Hamachi with Thai Green Curry and Melon Relish, and Mediterranean Mussels Baked with Bread Crumb Topping. Illustrated with more than 60 beautiful color photographs, Fish Forever is the one book you need to make healthy seafood choicesand create extraordinary seafood meals.
Paul Johnson will donate a portion of his royalties for this book to Save Our Wild Salmon, an organization that works to restore wild salmon runs.