One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook [Hardcover]

Carole C. Baldwin (Author), Julie Mounts (Author), Julie H. Mounts (Author)

Book Description

Publication Date: October 17, 2003

Earth's oceans were once thought to be inexhaustible sources of food, but we now know that they cannot sustain the demands we are placing on them. Overfishing has led to the depletion of once abundant fish and shellfish species. Yet seafood is a healthy and desirable choice in our diets. So what is an ecologically conscious, seafood-loving cook to do?

Carole C. Baldwin and Julie H. Mounts have solved the dilemma. Rather than suggest avoiding consumption of seafood for conservation purposes, they present an array of US seafood species to choose from that are fished or farmed in an ecologically sound manner. Furthermore, they have assembled delicious recipes from America's top chefs based on these species: try Alice Waters’s Dungeness Crab Salad with Meyer Lemon, Endive, and Watercress; Mario Batali’s Atlantic Mackerel in Scapece with Lemon Thyme and Sweet Peppers; or Sautéed Soft-Shell Crabs on Asparagus from Jacques Pepin.

By diversifying our seafood consumption, we can lessen the demand for problematic species and distribute the burden among a broad spectrum of well-managed stocks—and still prepare delicious meals.

Editorial Reviews

Review

“A must-have for any seafood ‘afishionado’ who dreams about a sustainable future for our seas.”—Henry W. Lovejoy, President/Founder, EcoFish, Inc.

“This 21st-century cookbook marries consciousness with good taste. A must for any ecologically minded gourmet.”—Keely and Pierce Brosnan

About the Author

Carole C. Baldwin is a marine biologist at the Smithsonian's National Museum of Natural History and star of the IMAX film Galápagos. Julie H. Mounts is a research assistant at the museum.

Product Details

• Hardcover: 300 pages
• Publisher: Smithsonian Books (October 17, 2003)
• Language: English
• ISBN-10: 1588341690
• ISBN-13: 978-1588341693
• Product Dimensions: 8.2 x 0.9 x 10.1 inches
• Shipping Weight: 2.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,217,275 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

30 of 31 people found the following review helpful:

4.0 out of 5 stars Good Fish vs. Bad Fish, October 23, 2003

By A Customer

This review is from: One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook (Hardcover)

I'm a huge fish fan but find it confusing to know which fish are environmentally safe to eat. My grocers aren't much help and most recipes I find in magazines and books don' t mention whether the seafood ingredients called for are an eco-friendly choice. I was thrilled to find this book for several reasons.

Each chapter is devoted to a certain type of fish such as crab, basses and perch, prawns and shrimp as well as a host of species I had never heard of. Within each chapter is a "how to shop for" guide, cooking methods, and other common names the fish might go by in your local grocery store. Then you've got some great sounding recipes from numerous well-respected chefs. While some of the recipes look a little more complicated than I'm used to, most look easy enough to pull-off at home wihtout buying loads of special ingredients. I like how they throw in a comprehensive glossary to help out with all the cooking terminology. Really, the only downside is the lack of photos. While the illustrations are good, I personally like to see what a finished dish looks like.

The environmental info is easy to read -- not at all preachy (which is refreshing) and the issues section is helpful in understanding what overfishing is all about. I had no idea that up to 100 pounds of by-catch can be discarded for every pound of targeted seafood caught. The authors numbers are really eye-opening.

As far as I can tell, this is the only book on the market that combines the issue of sustainable seafood with actual recipes. Seeing so many great chefs come together for this cause is heartening and I definitely recommend this book for any seafood lover.

21 of 23 people found the following review helpful:

2.0 out of 5 stars Good Concept, but Disappointing, December 30, 2003

By A Customer

This review is from: One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook (Hardcover)

I love the IDEA of this book -- what seafood is eco-friendly and how to cook it. The book contains numerous short essays about poor fisheries-management and suggestions about less harmful practices, and these are nice. But in terms of practical advice on fish-buying, the authors are trying to avoid all negativity and don't help the reader distinguish truth from fiction at the fish-mongers. And some of the fish varieties discussed can only be distinguished from look-alikes by DNA testing. Also, the recipes are all very fancy and beautiful but way too fussy (how many words does it take to say "salt and pepper"?) Overall, the book is an expensive indulgence (think coffee-table), but not too useful.

7 of 7 people found the following review helpful:

5.0 out of 5 stars Impressive Recipes by Impressive Chefs for Impressive Cause, April 12, 2005

By 

rodboomboom (Dearborn, Michigan United States) - See all my reviews
(VINE VOICE)    (HALL OF FAME REVIEWER)   

This review is from: One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook (Hardcover)

150 Wonderful recipes by some of our very best chefs for the cause of "sustainable seafood"? This is one great cookbook.

Combine this with beautiful color illustrations by Charlotte Knox and this is one to get, use and give.

How about the likes of: Maine Diver Scallops in Chardonnary Sauce; Panfried Soft-Shell Crabs with a Ragout of Spring Vegetables; Lobster with Ginger and Scallions; Winter Squash Bisque with Lobster; Paprika Prawns with Tequila-Lime Mango; Pan Roasted White Sturgeon, Warm Lentil Salad and Pinot Noir Glaze; Salmon Steaks Braised in Grape Juice with Whipped Red Potatoes with Horseradish; Rainbow Trout with Balsamic Syrup and Honey-Citrus Vinagerette; Wood Grilled Louisiana Pompano with Mango Slaw.

You've got the like of an all-star lineup of chefs including Charlie Trooter, Ming Tsai, Rick Bayless, Julia Child, Thomas Keller, Eric Ripert, and many more. This is exceptionally packed well done seafood bonanza that will not let the interested home gourmet down, unless one isn't truly into serious seafood cooking or no access to fresh seafood.

The info on sustainable seafood and sources plus glossary is necessary and most useful contribution.