Hardcover; Published 3/30/2005; 232 Pages; ISBN 9781595430618
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With enthusiasm for seafood cookery at an all-time high and overnight airfreight shrinking the globe, home cooks and professionals alike face an array of choice like never before. What are these fish? Where do they come from? How do I cook them? How and when are they harvested? Most importantly, are they overfished or in danger? Ocean Friendly Cuisine answers these questions and more, including which threatened fish to avoid.
This timely and attractive book is endorsed by the Monterey Bay Aquarium whose highly-lauded Seafood Watch program continues to educate millions of consumers and chefs on choosing ethical seafood options.
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