Four Fish: The Future of the Last Wild Food

By Paul Greenberg
Our relationship with the ocean is undergoing a profound transformation. Whereas just three decades ago nearly everything we ate from the sea was wild, rampant overfishing combined with an unprecedented bio-tech revolution has brought us to a point where wild and farmed fish occupy equal parts of a complex and confusing marketplace. We stand at the edge of a cataclysm; there is a distinct possibility that our children's children will never eat a wild fish that has swum freely in the sea. In "Four Fish," award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus---salmon, sea bass, cod and tuna-and examining where each stands at this critical moment in time. He visits Norwegian mega farms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade certified fishing company in the world. He investigates the way PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; Challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna. Fish, Greenberg reveals, are the last truly wild food - for now. By examining the forces that get fish to our dinner tables, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception.

Paul Greenberg is a writer with over 20 years of experience reporting on fish and ocean issues. His numerous opinion pieces, essays and articles on fishing and aquaculture have been published in The New York Times Opinion Page, The New York Times Magazine, GQ, The Boston Globe Sunday Ideas Section, and The New England Fisherman. His 2005 New York Times Magazine article on Chilean Sea Bass received the International Association of Culinary Professionals' "Bert Greene Award" for excellence in food writing. Four Fish is his first non-fiction book.


NEWS & OPINION: Friday Links (On a Snowy Monday Afternoon)

Posted January 10, 2011, 8:50 PM with category of Management & Workplace Culture
It's been a while since we linked up a Friday afternoon, and since I didn't get the chance to do it last Friday, I thought I'd do so today. ➻ Clay Shirky, author of Here Comes Everybody and Cognitive Surplus, contributed an article to the current issue of Foreign Affairs about The Political Power of Social Media. You'll need to purchase the full length article ($0. Read more

STAFF PICKS: Steak and Fish

Posted July 16, 2010, 3:34 PM with category of Management & Workplace Culture
Sitting in the midst of summer, food is generally a hot topic as cooking becomes more of a regular occasion (grilling out, picnics, etc. ). Two books landed on my desk that admittedly made my mouth water, while imagining the business implications likely addressed within. Read more


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ISBN: 9780143119463

About the Paperback

Publisher Penguin Books
Publish date 05/31/2011
Pages 285
ISBN-13 9780143119463
ISBN-10 014311946X
Language English

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