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Seafood Lover's Almanac Paperback – October 1, 2000


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Paperback, October 1, 2000
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Product Details

  • Paperback: 120 pages
  • Publisher: Audubon's Living Oceans Program (October 1, 2000)
  • Language: English
  • ISBN-10: 0967697603
  • ISBN-13: 978-0967697604
  • Product Dimensions: 10.8 x 9.4 x 0.4 inches
  • Shipping Weight: 1.3 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #118,242 in Books (See Top 100 in Books)

Editorial Reviews

Review

"...A highly attractive and inviting primer on how to have our seafood and eat it too..." -- Back Cover Review, Thomas E. Lovejoy, Smithsonian Institution and the World Bank

"...a must-read guide for seafood lovers...provides the information we need." -- Back Cover Review: Wolcott Henry, Munson Foundation

"...a valuable and entertaining source of information about what you may be eating, how it gets to your table, how to cook it, and what its future is..." -- Back Cover Review: Norbert Wu, photographer, author of

"...far and above the best resource available for consumers to educate themselves about...the seafood they purchase." -- Back Cover Review: Henry Lovejoy, Ecofish.com

"In this amazing book, you can learn everything you need to know about seafood--even how to cook it!..." -- Back Cover Review: Richard Ellis, author and illustrator,

Beautifully illustrated and loaded with yet more detailed information about the status of fish species... -- Seattle Weekly,

Selected for the SAVEUR 100 -- SAVEUR Magazine, January 2001

About the Author

Mercedes Lee has been writing and editing for the National Audubon Society for 15 years. She is Assistant Director of Audubon's Living Oceans Program.

Customer Reviews

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Most Helpful Customer Reviews

16 of 16 people found the following review helpful By Christopher Idone on March 28, 2001
Seafood Lover's Almanac has great illustrations and is loaded with fish facts and a punch.  The book educateme about how fish are caught, how they are faring, their nutritional values, the drugs, antibiotics, etc. that are often used in farming and hatchery-raised fisheries, what species are endangered, how we can help, and how to shop and cook them.  I learned that Sockeye Salmon is one of the many varieties of Pacific northwest salmons, that Tilapia is farm-raised, and that Orange roughy is found off New Zealand, Australia and Namibia and is always sold frozen, and Bocaccio is an ocean rock fish from the California coast.  The authors make it clear which species are endangered like Patagonian toothfish (which is in the markets as Chilean sea bass), and which are doing well, like Alaska wild salmon. Included is a fish scale that ranks species from green to yellow to red, which made it easy for me to check how a particular species is doing and what makes ecological sense.
There are recipes from some renowned chefs that appear throughout the text - not many - but enough to send the home cook to their local fish monger.  Christopher Idone Cookbook Author
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9 of 9 people found the following review helpful By fish fan on April 10, 2001
Carl Safina has long been an advocate of fish preservation, and an eloquent one at that. There is scandalously little information about fish for consumers; many do not know which fish are members of perilously depleted stocks. Safina et al manage to impart information about the state of fisheries without making a fish-eater feel bad about him or herself. We need more books that can educate, not condescend, and not reprimand about the effects of human consumption, existence, and behavior. These authors take a smart route: teaching readers to become more informed and concerned about fish just by learning about them.
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10 of 12 people found the following review helpful By Ms. Antoinette P. Burnham on August 29, 2001
Verified Purchase
"One size does not fit all" in the areas where food choice and environmental responsibility collide, though this book nonetheless offers an overview of the choices we can make as individuals that are important and can make a significant difference. This book was a gentle, persuasive, thorough and (to me) entertaining overview of a subject that had concerned me for a while. The book (and a downloadable "pocket guide" available on the book's website) is useful for both shopping and eating out, and I have learned alot about tastes and preferences I didn't know I had! This is a good one.
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2 of 2 people found the following review helpful By Christopher Idone on March 28, 2001
Seafood Lover's Almanac has great illustrations and is loaded with fish facts and a punch.  The book educateme about how fish are caught, how they are faring, their nutritional values, the drugs, antibiotics, etc. that are often used in farming and hatchery-raised fisheries, what species are endangered, how we can help, and how to shop and cook them.  I learned that Sockeye Salmon is one of the many varieties of Pacific northwest salmons, that Tilapia is farm-raised, and that Orange roughy is found off New Zealand, Australia and Namibia and is always sold frozen, and Bocaccio is an ocean rock fish from the California coast.  The authors make it clear which species are endangered like Patagonian toothfish (which is in the markets as Chilean sea bass), and which are doing well, like Alaska wild salmon. Included is a fish scale that ranks species from green to yellow to red, which made it easy for me to check how a particular species is doing and what makes ecological sense.
There are recipes from some renowned chefs that appear throughout the text - not many - but enough to send the home cook to their local fish monger.  Christopher Idone Cookbook Author
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1 of 4 people found the following review helpful By A_2007_reader on March 20, 2003
Useful propaganda; but in reality to come to such definitive conclusions you need to have an army of PhD biologists doing huge statistical sample tests.
But don't let that deter you from the nice graphics and the fact that fish sustainability is a serious topic.
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