American Seafood

American Seafood

Heritage, Culture & Cookery From Sea to Shining Sea

Book - 2017
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With the growing trend to reintroduce US-caught seafood into our culinary lexicon, this trustworthy reference will be the go-to source for home cooks, culinary students, professional chefs, and anyone fascinated by American food culture. American Seafood looks at maritime history, including Native American fisheries; fishing technology (including aquaculture); the effect of imports on our diet, economy, and the health of our seas; the biology of taste; and the evolution of seafood cuisine, from Pine Bark Stew, red and white chowder, Po Boys, and Clam Bakes, to Baltimore Crab Cakes, Planked Salmon, Oysters Rockefeller, and Sushi. And although this is not a cookbook, Barton Seaver presents invaluable information on traditional culinary arts and his favorite ideas for taste pairings and preferred methods for cooking seafood. An index of species with common, regional, and accepted names, all alphabetized rounds out this must-have volume.
Publisher: New York, NY : Sterling Epicure, [2017]
Copyright Date: ©2017
ISBN: 9781454919407
Characteristics: 520 pages : illustrations (some color) ; 29 cm


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AL_ELIA Jan 17, 2018

I didn't read the book cover to cover, as most of the book is a catalog of fish species in the United States. My goal in picking up the book was to learn more about where my food comes from. Seaver's knowledge, expertise, and passion for fish is evident right away on the dedication page.
A distinct message about our over-culture's eating habits are loud and clear. "If we are focused only on sustainable fishing, then we abdicate our responsibility to behave sustainably. It is not enough to demand sustainably produced seafood if we still expect to enjoy an all-you-can-eat seafood buffet. If we expect too much from our oceans, we forfeit balance...We need to shift our baseline to ask for only what the oceans can provide and to accept the diversity it offers as our normal." pg.18.
I wish the book had more information on HOW to do these things, especially being located so far inland and removed from most seafood choices out here in colorful Colorado. But I'm glad I learned a little bit more about what and why certain choices were made for mass produced seafood in this country and I'm glad to be an education consumer as I try to further navigate my shopping choices.


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