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The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World

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The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World Cover

 

Synopses & Reviews

Publisher Comments:

The planet will be home to more than 9 billion people by 2050, and were already seeing critical levels of famine around the world mirrored by growing obesity in developed nations. In The Perfect Protein, Andy Sharpless argues that protecting wild seafood can combat both issues, because seafood is the healthiest, cheapest, most environmentally friendly source of protein on earth. It has a small carbon footprint and requires minimal fresh water and land to produce, especially compared to beef, chicken, or pork.

While the conservation community has taken a simplistic, save-the-whales approach when it comes to oceans, Sharpless contends that we must save the worlds seafood not just to protect marine life and biodiversity but to stave off the coming humanitarian crisis.

Sharpless lays out how wild seafood can be managed and consumed sustainablywith positive consequences for marine life. With high demand for predator species like tuna and salmon, wealthy nations like the U.S. throw away “lesser” species such as anchovies, mackerel, and sardinesall packed with brain-enriching Omega-3 fatty acids and affordable to the worlds poorest. In spite of decades of global overfishing and the troubled fish-farming industry, Sharpless sees hope in ocean stewardship efforts that have allowed fish to rebound, such as the jack mackerel in Chile and the rockfish on the American East Coast. He profiles chefs who are truly putting sustainable seafood on the table: twenty of these, including Mario Batali, Eric Ripert, and Sam Talbot, offer recipes that make delicious use of overlooked species, helping us all play a role in this revolutionary mission to eat more fish to save the fish.

Synopsis:

The planet will be home to more than 9 billion people by 2050, and were already seeing critical levels of famine around the world mirrored by growing obesity in developed nations. In The Perfect Protein, Andy Sharpless maintains that protecting wild seafood can help combat both issues, because seafood is the healthiest, cheapest, most environmentally friendly source of protein on earth. While the conservation community has taken a simplistic, save-the-whales approach when it comes to oceans, Sharpless contends that we must save the worlds seafood not just to protect marine life and biodiversity but to stave off the coming humanitarian crisis.

With high demand for predator species like tuna and salmon, wealthy nations like the U.S. convert “reduction” species such as anchovies, mackerel, and sardines into feed for salmon and other farmed animals—even though these overlooked fish are packed with health-boosting Omega-3 fatty acids and could feed millions. By establishing science-based quotas, protecting wild habitats, and reducing bycatch (and treating anchovies and their like as food, not feed), Sharpless believes that effective ocean stewardship can put healthy, sustainable seafood on the table forever. To that end, Oceana has tapped 20-plus chefs, including Mario Batali, Eric Ripert, and Jose Andres for recipes that give us all a role to play in this revolutionary mission: to save the fish so that we can eat more fish.

About the Author

Andy Sharpless is the CEO of Oceana, the worlds largest international organization dedicated to ocean conservation. Previously he helped launch Discovery.com and RealNetworks.

Suzannah Evans is a writer who worked for Oceana from 2007 to 2012. While at Oceana, she edited the organizations magazine, annual report and other publications. She has penned columns for celebrities that were published on the websites of CNN, BBC, Grist and the Huffington Post.

Product Details

ISBN:
9781609614997
Author:
Sharpless, Andy
Publisher:
Rodale Press
Author:
Clinton, Bill
Author:
Evans, Suzannah
Subject:
Environmental Conservation & Protection
Subject:
Environmental Studies-Environment
Subject:
Agriculture & Food
Publication Date:
20130531
Binding:
HARDCOVER
Language:
English
Pages:
208
Dimensions:
8.4375 x 5.5 in 1 lb

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Related Subjects

Featured Titles » Science
Science and Mathematics » Agriculture » Aquaculture
Science and Mathematics » Environmental Studies » Environment
Science and Mathematics » Environmental Studies » Food and Famine
Science and Mathematics » Nature Studies » Ocean and Marine Biology
Science and Mathematics » Oceanography » General

The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World Used Hardcover
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Product details 208 pages Rodale Press - English 9781609614997 Reviews:
"Synopsis" by , The planet will be home to more than 9 billion people by 2050, and were already seeing critical levels of famine around the world mirrored by growing obesity in developed nations. In The Perfect Protein, Andy Sharpless maintains that protecting wild seafood can help combat both issues, because seafood is the healthiest, cheapest, most environmentally friendly source of protein on earth. While the conservation community has taken a simplistic, save-the-whales approach when it comes to oceans, Sharpless contends that we must save the worlds seafood not just to protect marine life and biodiversity but to stave off the coming humanitarian crisis.

With high demand for predator species like tuna and salmon, wealthy nations like the U.S. convert “reduction” species such as anchovies, mackerel, and sardines into feed for salmon and other farmed animals—even though these overlooked fish are packed with health-boosting Omega-3 fatty acids and could feed millions. By establishing science-based quotas, protecting wild habitats, and reducing bycatch (and treating anchovies and their like as food, not feed), Sharpless believes that effective ocean stewardship can put healthy, sustainable seafood on the table forever. To that end, Oceana has tapped 20-plus chefs, including Mario Batali, Eric Ripert, and Jose Andres for recipes that give us all a role to play in this revolutionary mission: to save the fish so that we can eat more fish.

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