In order for any law to have any effect, you have to keep it on the books. If they have an economic interest in enforcing the law, the law will be enforced. In other words, make it small enough that you could drown it in a bathtub. So how do we get Americans to eat more American seafood instead of importing it?
So number one, labeling.
How American seafood goes almost everywhere except America
But since my solution to a lot of this stuff is more shellfish, more farmed shellfish, but also a greater variety of fish, I think that if chefs can get out there on the cooking shows and show consumers how to cut fish, how to use fish, how to eat fish, that would be a very significant thing to do. One of the reasons all of the good stuff goes abroad is you have huge Asian markets ready to pay for it. I feel like there needs to be some way to meet the consumer halfway in pricing.
Especially now after the USDA just came out with these new fish recommendations. It can definitely seem like a luxury product, so how do you make fish more like chicken?
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- Paul Greenberg - American Catch: The Fight for Our Local Seafood | Politics and Prose Bookstore;
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Terence Mendoza via Shutterstock America's seafood nightmare: Why the USA needs to rethink its fish Paul Greenberg, bestselling author of "Four Fish," takes on the bizarrely illogical global seafood chain Related Porgy is the "trash fish" of the summer. Legal dumping descimates these fisheries. This may be the best way to eat a mussel.
From sea to table in Punta Mita. Editor's Picks Expert on evil: Trump fits the profile. Smart Watch: A week to look back. Other editions. Enlarge cover. Error rating book. Refresh and try again. Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. Preview — American Catch by Paul Greenberg. In , the United States imported five billion pounds of seafood, nearly double what we imported twenty years earlier.
Bizarrely, during that same period, our seafood exports quadrupled. American Catch examines New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91 percent of the seafood Americans eat is foreign. In the s, the average New Yorker ate six hundred local oysters a year. Today, the only edible oysters lie outside city limits. Following the trail of environmental desecration, Greenberg comes to view the New York City oyster as a reminder of what is lost when local waters are not valued as a food source. Farther south, a different catastrophe threatens another seafood-rich environment.
New book urges Americans to embrace local seafood | MNN - Mother Nature Network
Asian-farmed shrimp—cheap, abundant, and a perfect vehicle for the frying and sauces Americans love—have flooded the American market. Finally, Greenberg visits Bristol Bay, Alaska, home to the biggest wild sockeye salmon run left in the world. Sockeye salmon is one of the most nutritionally dense animal proteins on the planet, yet Americans are shipping it abroad.
Despite the challenges, hope abounds. In New York, Greenberg connects an oyster restoration project with a vision for how the bivalves might save the city from rising tides. In the Gulf, shrimpers band together to offer local catch direct to consumers. And in Bristol Bay, fishermen, environmentalists, and local Alaskans gather to roadblock Pebble Mine. With American Catch , Paul Greenberg proposes a way to break the current destructive patterns of consumption and return American catch back to American eaters.
The Washington Post: "Americans need to eat more American seafood. Greenberg had at least one convert: me.
A Fast Food Nation for fish. Get A Copy. Hardcover , pages. More Details Other Editions 8. Friend Reviews. To see what your friends thought of this book, please sign up. To ask other readers questions about American Catch , please sign up. Lists with This Book.
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The huge salmon filet that I bought and cooked for my family a few nights ago was both incredibly delicious and simple. I seasoned it with some kosher salt, freshly ground pepper, and Californian extra virgin olive oil. I then broiled it for a just a few minutes, until the skin started crackling, then topped it with more olive oil and fresh dill. Of course, it would have been a sin to cook it all the way through: I like my salmon fairly rare in the center.
And there's the rub: I only feel comfor The huge salmon filet that I bought and cooked for my family a few nights ago was both incredibly delicious and simple. And there's the rub: I only feel comfortable cooking salmon this way when I can find wild Alaskan salmon that has been processed in the US.
Sadly, this high quality fish which is critically important if we want to improve the health of the millions of Americans who are overweight or obese can be difficult to find in American grocery stores. I'm lucky to have a wonderful grocer down the street, that sources many different types of wild Alaskan salmon. Sadly, a large number of stores only stock imported farmed salmon, which obtains its pink hue from artificial food coloring.
American Catch deals with the shocking fact that the United States exports most of its high quality wild fish to more discerning countries mostly in Southeast Asia. Most of the seafood that Americans eat is imported from questionable farmed sources in Asia.