Fish Forever

Fish Forever : The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

3.67 (28 ratings by Goodreads)
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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.
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Product details

  • Hardback | 448 pages
  • 200.66 x 236.22 x 45.72mm | 1,156.65g
  • John Wiley & Sons Inc
  • New York, United States
  • English
  • Illustrations (some col.)
  • 076458779X
  • 9780764587795
  • 1,824,524

Review quote

"What Johnson doesn't know about fish is, frankly, not worth knowing." (New York Times Book Review, December 2, 2007)
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Flap copy

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 choices--and 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 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.
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Back cover copy

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
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Table of contents

Acknowledgments ix 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
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About Paul Johnson

Paul Johnson is the owner of the Monterey Fish Market, which he founded in 1979. The company includes a wholesale market operated off of San Francisco's Pier 33 as well as a retail outlet in Berkeley. Johnson promotes sustainably captured fresh fish and encourages ocean conservation, and over the years he has become a supplier to many top chefs, including Alice Waters, Paul Bertolli, Thomas Keller, Tracy DesJardin, Michael Mina, Todd English, Daniel Boulud, and Alain Ducasse. A former chef at restaurants, including San Francisco's In Season, he is the coauthor of The California Seafood Cookbook and currently serves on the advisory board of Monterey Bay Aquarium's Seafood Watch Program.
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Rating details

28 ratings
3.67 out of 5 stars
5 25% (7)
4 39% (11)
3 18% (5)
2 14% (4)
1 4% (1)
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