Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood - add this timely book to your reading list. Nominated in the Literary Food Writing category for the prestigious IACP Cookbook Awards 2009 (International Association of Culinary Professionals) it is imperative that we educate ourselves on how to eat seafood in a sustainable way.
According to a review written by blogger GrrlScientist “the author advises us to become bottomfeeders ourselves, to eat pelagic fishes, such as blue whiting and Atlantic herring; schooling fishes, such as sardines, pollock and mackerel; shellfish such as crabs, lobsters, oysters and mussels” - this is a relief for those who love Thai food, especially Thai Fish sauce, which is made up of a certain type of Anchovy fish (Engraulidae or Stolephorus). Thai people have long enjoyed the many small fishes of Thailand as part of their diet, especially deep fried and eaten as plah grahp (crispy fried fish) or kapi, fermented shrimp paste, which is the foundation of curry pastes and nam prik (spicy dipping sauces) eaten with steamed and fresh vegetables.
Also from the Living the Scientific Life blog we found a useful link for a ocean-friendly seafood pocket guide broken up by US regions.
Tags: asian, fish, seafood, sustainable, thai
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