Four Fish: A Journey from the Ocean to Your Plate
Whether it's wild or farmed, fresh or tinned, in batter or in a bento box, we're eating more fish than ever before. But what's the story behind the fish on your plate? Paul Greenberg takes us on a culinary journey through the oceans, telling the stories of the fish we eat the most - salmon, cod, bass and tuna.
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abundance Akvaforsk Alaska pollock American animals aquaculture artemia Atlantic salmon barramundi began biologists bluefin tuna boat breeding called catch caught coast coastal codfish consumers developed domestication early ecosystem eggs environment environmental European sea bass farmed fish farmed salmon farmers feed fillets Fish and Game fish farming fish's fishermen flesh Frentzos freshwater gadiforms genetic Georges Bank Gjedrem global Greece Greek harvest hoki hormone human industry Island juvenile kahala kind king salmon Kurlansky live look marine Mark Kurlansky Mediterranean million nations natural Norwegian numbers ocean overfishing PCBs percent perciforms pounds problem production rotifers Rzepkowski salmon farming Salmon River scientists seafood seemed Sims spawning species stocks striped bass sushi sustainable swim bladder swordfish Thanasis thing tilapia tion told trying turn Turners Falls whales wild fish wild populations wild salmon Wildlife Yukon Yukon king Yupik Zohar