Synopses & Reviews
From the destruction of the Grand Banks fishery to the decline of the Chilean sea bass, from mercury in tuna to PCBs in striped bass, choosing seafood that's both sustainable and healthful seems tougher than ever. Paul Johnson has long supplied seafood to many of the nation's leading chefs, and he's keenly aware of the ecological and health issues that surround fish today. But he's also convinced that fish remain among the tastiest and healthiest foods available, and that many fisheries are well managed and environmentally sound. Now, in this breakthrough cookbook and guide, Johnson leads you to today's best fish and shellfish choicesand shows you how to savor seafood at its best.
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 profiles96 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 choicesand 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.
This is the most comprehensive guide available to fish and shellfish of all kinds, written by a top expert in the field.
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.
From a star fishmonger, a unique cookbook and guide to healthful, eco-friendly 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."
Advance Praise for Fish Forever
"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
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.
About the Author
Paul Johnson (Berkeley, CA) is the owner of the Monterey Fish Market, which he founded in 1979. A former chef, he is the coauthor of The California Seafood Cookbook and serves on the advisory board of the Monterey Bay Aquarium's Seafood Watch Program.
Table of Contents
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
STOCKS, PREPARING WHOLE FISH, THE PANTRY, AND TOOLS 25
Preparing Whole Fish for Cooking 31
The Pantry: Basic Ingredients and Techniques 34
Basic Tools 39
THE FISH 41
BLACK SEA BASS 50
Atlantic Coast Scup 61
European Daurade 62
New Zealand Tai Snapper 62
Hard-Shelled Clams 81
Soft-Shelled Clams 83
Atlantic Cod 92
Hake or Whiting 93
Blue Crabs: Hard-Shell and Soft-Shell 104
Dungeness Crabs 106
Stone Crabs, King Crabs, and Snow Crabs 107
CROAKER, AT LANTIC 127
DORY, JOHN 134
HALIBUT, CALIFORNIA 144
HALIBUT, PACIFIC 147
American Lobster 163
Spiny Lobster 165
American Oyster 218
European Flat Oyster 219
Olympia Oyster 219
Pacific Oyster 219
Other Varieties 219
Category 1 228
Category 2 228
Category 3 229
SALMON, WILD 239
Chum (Keta) 241
Coho (Silver) 242
King (Chinook) 242
Sockeye (Red) 242
SANDDAB, PACIFIC 252
Bay Scallops 262
Calico Scallops 263
Sea Scallops 263
SHRIMP, COLD-WATER 281
SHRIMP, WARM-WATER 287
SOLE: AMERICAN FLOUNDERS 310
Atlantic Flounders 311
Pacific Flounders 312
Other Flounders 312
STRIPEDBASS, FARMED 326
STRIPEDBASS, WILD 331
TROUT AND CHAR 360
Bluefin, Atlantic 366
Bluefin, North Pacific 366
TUNA, ALBACORE 377
WHITE SEABASS 394
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