Fish Forever The Definitive Guide to Understanding Selecting & Preparing Healthy Delicious & Environmentally Sustainable Se

If you love seafood but worry about overfishing and contaminants, Fish Forever is an indispensable resource. Johnson provides in-depth guidance on 70 different fish and shellfish, pinpointing today's least-endangered, least-contaminated, best-tasting species, ranging from anchovies, bluefish, and clams to squid, tilapia, and weakfish. He details sustainability and health issues, discusses fishing practices and fish farming, and shares fascinating insights and anecdotes that put today's environmental concerns in perspective.

To top it all off, Johnson offers unbeatable tips on selecting fish at the market and preparing them in the kitchen, providing one or more delicious recipes for each fish he profiles—96 sensational seafood dishes in all, such as Coriander-Crusted Tuna with Hot and Sweet Mango Salsa, Grilled Hamachi with Thai Green Curry and Melon Relish, and Mediterranean Mussels Baked with Bread Crumb Topping. Illustrated with more than 60 beautiful color photographs, Fish Forever is the one book you need to make healthy seafood choices—and create extraordinary seafood meals.

Paul Johnson will donate a portion of his royalties for this book to Save Our Wild Salmon, an organization that works to restore wild salmon runs.

Fishmonger and former chef Paul Johnson has spent over 25 years supplying top chefs with high-quality, sustainably-caught seafood. His customers include such high-profile chefs as Michael Mina, Alain Ducasse, Thomas Keller, Paul Bertolli, Todd English, Mark LoRusso, Daniel Boulud, Nancy Oakes, Rick Moonen, Judy Rogers, Paul Bartolotta, and Alice Waters, among others. In this book, Johnson provides all the answers a home cook could need on preparing delicious, safe, environmentally-friendly fish and shellfish. The book includes a breakdown of fish species with details on each fish's biology, how it  may be  caught, health and environmental issues, purchasing and cooking recommendations, and nutrition information. Johnson also explains the seasonality of different fish and shellfish, and gives readers advice on navigating the confusing fish market and making sure to select healthy, non-endangered species of seafood.

In addition, the book demystifies the health concerns surrounding certain species of fish, with detailed information on mercury levels, the risks of seafood to pregnant women, and other contemporary health issues. Johnson provides detailed preparation instructions for each type of fish and shellfish, and black and white step-by-step photographs illustrate difficult techniques. Also included are 93 recipes for everything from Catfish Tacos and Mediterranean Baked Cod to Steamed Clams with Lemongrass and Bluefish Tartare with Rhubarb. A full-color insert completes the package, with food photos of plated dishes as well as gorgeous scenery andaction  shots from Johnson's Bay Area fish market.

With  its  accessible and authoritative advice, this book is a must-have for anyone who needs comprehensive, current information on preparing and enjoying quality seafood.

Winner of the coveted IACP (International Association of Culinary Professionals) "Cookbook of the Year" award!

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. Now, Johnson at last shares his peerless seafood expertise. Written for people who love seafood but worry about the overfishing of certain species as well as mercury and other contaminants, Fish Forever pinpoints today's least-endangered, least-contaminated, best-tasting fish and shellfish species. Johnson provides in-depth guidance on 70 different fish along with 96 stylish international recipes that highlight the outstanding culinary qualities of each. In addition to teaching readers about sustainable fishing practices, Johnson will be donating a portion of his royalties to Save Our Wild Salmon, an organization that works to restore wild salmon runs. Complete with over 60 beautiful color photographs, how-to tips, and fascinating sidebars, Fish Forever is a must-have kitchen resource for seafood lovers everywhere. A mutiple award winner, this great book also won the IACP's "Best Single-Subject Cookbook."

"This is the best book on seafood I know and, frankly, one of the most useful books on food as well. Paul has masterfully integrated recipes, shopping advice, health information, and plenty of delicious seafood lore, while translating the ubiquitous mantra of 'sustainability' into a practical and inspiring approach to cooking. I learned something on every page and plan to order a copy for every cook at Zuni."

—Judy Rodgers, chef and owner, Zuni CafE, san francisco, author of The Zuni CafE Cookbook

"At last, we have the fish book that everyone has been waiting for—encyclopedic, original, eco-conscious. Paul Johnson has practically defined what it means to be a purveyor of fish solely from sustainable sources. He tells us everything we need to know about keeping fish on the planet and how to enjoy them. This is the book that finally will get fish onto your table—and keep them there."

—Patricia Unterman, chef and owner, Hayes Street Grill, San Francisco

"This is a book where even old salts—those who've spent decades battling to make our waters fishable and our fish edible—will find something new. It is destined to become the essential reference source on seafood for consumers and cooks. Paul Johnson offers an insider's insight into seafood decision making that will be good for the person and the planet."

—Zeke Grader, Executive Director, Pacific Coast Federation of Fishermen's Associations

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.

TIMES HAVE CHANGED 1

Good News, Bad News 1

Fish Tales 3

Wise Choices 3

From Market to Table with Confidence 5

FROM COOK TO FISHMONGER 7

South by Southeast:The Bering Sea Moves 9

Fish Alley 9

Monterey Fish 11

SELECTING, STORING, AND COOKING SEAFOOD 13

Selecting Fresh Seafood 13

Storing Fresh Seafood 14

Cooking Seafood 15

Seafood by the Seasons 18

Balancing Risk and Reward When Choosing Healthy Seafood 20

The Search for Sustainable Seafood 21

THE BASICS:

STOCKS, PREPARING WHOLE FISH, THE PANTRY, AND TOOLS 25

Stocks 25

Preparing Whole Fish for Cooking 31

The Pantry: Basic Ingredients and Techniques 34

Basic Tools 39

THE FISH 41

ANCHOVY 43

BLACK SEA BASS 50

BLUEFISH 55

BREAM 61

Atlantic Coast Scup 61

European Daurade 62

New Zealand Tai Snapper 62

BUTTERFISH 68

CATFISH 74

CLAM 80

Hard-Shelled Clams 81

Soft-Shelled Clams 83

COD 92

Atlantic Cod 92

Haddock 93

Hake or Whiting 93

Pollock 94

CRAB 104

Blue Crabs: Hard-Shell and Soft-Shell 104

Dungeness Crabs 106

Stone Crabs, King Crabs, and Snow Crabs 107

Crabmeat 107

CRAYFISH 121

CROAKER, AT LANTIC 127

DORY, JOHN 134

GROUPER 138

HALIBUT, CALIFORNIA 144

HALIBUT, PACIFIC 147

JACK 155

LOBSTER 163

American Lobster 163

Spiny Lobster 165

MACKEREL 176

MAHIMAHI 183

MONKFISH 188

MUSSEL 194

OCTOPUS 204

ONO 210

OPAH 213

OYSTER 217

American Oyster 218

European Flat Oyster 219

Kumamoto 219

Olympia Oyster 219

Pacific Oyster 219

Other Varieties 219

ROCKFISH 227

Category 1 228

Category 2 228

Category 3 229

SABLEFISH 234

SALMON, WILD 239

Chum (Keta) 241

Coho (Silver) 242

King (Chinook) 242

Pink 242

Sockeye (Red) 242

Steelhead 243

SANDDAB, PACIFIC 252

SARDINE 255

SCALLOP 262

Bay Scallops 262

Calico Scallops 263

Sea Scallops 263

SEAROBIN 270

SHAD 276

SHRIMP, COLD-WATER 281

SHRIMP, WARM-WATER 287

SKATE 296

SMELT 300

SNAPPER 303

SOLE: AMERICAN FLOUNDERS 310

Atlantic Flounders 311

Pacific Flounders 312

Other Flounders 312

SQUID 317

STRIPEDBASS, FARMED 326

STRIPEDBASS, WILD 331

STURGEON 339

SWORDFISH 348

TILAPIA 355

TROUT AND CHAR 360

TUNA 364

Bigeye 365

Bluefin, Atlantic 366

Bluefin, North Pacific 366

Yellowfin 366

TUNA, ALBACORE 377

WEAKFISH 384

WHELKS 389

Periwinkles 390

WHITE SEABASS 394

WRECKFISH 399

Health Appendix 402

OMEGA-3S AND MERCURY: ABALANCING ACT 402

RAW SEAFOOD: HOW TO STAY SAFE 408

GLOSSARY OF HEALTH AND SAFETY CONCERNS 411

PERSISTENT ORGANIC POLLUTANTS (POPS) 417

Fishing and Aquaculture Methods Appendix 418

Bibliography 424

Index 425