Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Front Cover
Wiley, Mar 4, 2011 - Cooking - 448 pages
3 Reviews
A unique cookbook and guide to healthful, eco-friendly seafood

Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. In Fish Forever, Johnson offers a cookbook for anyone who loves fish, but worries about overfishing, contaminants like mercury, and other serious health and ecological issues.

Fish Forever reveals which species of fish you should and shouldn't eat, based on how endangered, contaminated, and tasty they are. Plus, Johnson includes amazing recipes from around the world that take advantage of those most abundant and delicious types of fish.

  • Provides in-depth guidance on 70 fish species along with 96 international recipes that highlight the outstanding culinary qualities of the fish used
  • Includes more than 60 beautiful color photographs, as well as plenty of cooking tips and helpful sidebars
  • Winner of the coveted IACP Cookbook of the Year award

Fish Forever is a must-have kitchen resource for seafood lovers—and Earth lovers—everywhere.

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Review: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

User Review  - Michele - Goodreads

I was introduced to Paul Johnson's "fish bible" when it won the IACP Cookbook of the Year award last year in New Orleans, and I must say, it's deserving of the award. Johnson covers the realities of ... Read full review

Review: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

User Review  - Experience Life - Goodreads

Despite all the health-positive press that seafood gets, there are multiple reasons it might not make frequent appearances on your dinner table. There's the question of toxins, concerns about ... Read full review

About the author (2011)

PAUL JOHNSON is the owner of San Francisco's Monterey Fish Market, which he founded in 1979. A former chef himself, he supplies fish to chefs such as Alice Waters and Thomas Keller and serves on the advisory board of the Monterey Bay Aquarium's Seafood Watch Program.

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