I follow Langdon Cook's blog, Fat of the Land. (His new book is Fat of the Land: Adventures of a 21st Century Forager.)
Recently he reviewed a book on sustainable seafood recipes, Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky Selengut. In his review, he had this to say about one of the many tips from her book, and I thought I'd pass it on for anyone purchasing salmon.
I don't buy much fish anymore except local wild stream trout, but I have her book and Langdon's both on my Wish List. Foraging ideas from Langdon Cook's book may become much more important as the cost of our food keeps going up, and Becky Selengut's book covers sustainable fish, which all fish are NOT. If I'm going to eat fish, I prefer not to eat fish that are being overfished and rapidly disappearing.
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