From a star fishmonger, a unique cookbook and guide to healthful, eco-friendly seafood

Winner of the coveted IACP (International Association of Culinary Professionals) "Cookbook of the Year" award!

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. Now, Johnson at last shares his peerless seafood expertise. Written for people who love seafood but worry about the overfishing of certain species as well as mercury and other contaminants, Fish Forever pinpoints today's least-endangered, least-contaminated, best-tasting fish and shellfish species. Johnson provides in-depth guidance on 70 different fish along with 96 stylish international recipes that highlight the outstanding culinary qualities of each. In addition to teaching readers about sustainable fishing practices, Johnson will be donating a portion of his royalties to Save Our Wild Salmon, an organization that works to restore wild salmon runs. Complete with over 60 beautiful color photographs, how-to tips, and fascinating sidebars, Fish Forever is a must-have kitchen resource for seafood lovers everywhere. A mutiple award winner, this great book also won the IACP's "Best Single-Subject Cookbook."

Acknowledgments.

TIMES HAVE CHANGED.

Good News, Bad News.

Fish Tales.

Wise Choices.

From Market to Table with Confidence.

FROM COOK TO FISHMONGER.

South by Southeast:The Bering Sea Moves.

Fish Alley.

Monterey Fish.

SELECTING, STORING, AND COOKING SEAFOOD.

Selecting Fresh Seafood.

Storing Fresh Seafood.

Cooking Seafood.

Seafood by the Seasons.

Balancing Risk and Reward When Choosing Healthy Seafood.

The Search for Sustainable Seafood.

THE BASICS: STOCKS , PREPARING WHOLE FISH, THE PANTRY, AND TOOLS.

Stocks.

Preparing Whole Fish for Cooking.

The Pantry: Basic Ingredients and Techniques.

Basic Tools.

THE FISH.

ANCHOVY.

BLACK SEA BASS.

BLUEFISH.

BREAM.

Atlantic Coast Scup.

European Daurade.

New Zealand Tai Snapper.

BUTTERFISH.

CATFISH.

CLAM.

Hard-Shelled Clams.

Soft-Shelled Clams.

COD.

Atlantic Cod.

Haddock.

Hake or Whiting.

Pollock.

CRAB.

Blue Crabs: Hard-Shell and Soft-Shell.

Dungeness Crabs.

Stone Crabs, King Crabs, and Snow Crabs.

Crabmeat.

CRAYFISH.

CROAKER, AT LANTIC.

DORY, JOHN.

GROUPER.

HALIBUT, CALIFORNIA.

HALIBUT, PACIFIC.

JACK.

LOBSTER.

American Lobster.

Spiny Lobster.

MACKEREL.

MAHIMAHI.

MONKFISH.

MUSSEL.

OCTOPUS.

ONO.

OPA H.

OYSTER.

American Oyster.

European Flat Oyster.

Kumamoto.

Olympia Oyster.

Pacific Oyster.

Other Varieties.

ROCKFISH.

Category 1.

Category 2.

Category 3.

SABLEFISH.

SALMON, WILD.

Chum (Keta).

Coho (Silver).

King (Chinook).

Pink.

Sockeye (Red).

Steelhead.

SAND DAB, PACIFIC.

SARDINE.

SCALLOP.

Bay Scallops.

Calico Scallops.

Sea Scallops.

SEA ROBIN.

SHAD.

SHRIMP, COLD-WATER.

SHRIMP, WARM-WAT E R.

SKATE.

SMELT.

SNAPPER.

SOLE: AMERICAN FLOUNDERS.

Atlantic Flounders.

Pacific Flounders.

Other Flounders.

SQUID.

STRIPED BASS, FARMED.

STRIPED BASS, WILD.

STURGEON.

SWORDFISH.

TILAPIA.

TROUT AND CHAR.

TUNA.

Bigeye.

Bluefin, Atlantic.

Bluefin, North Pacific.

Yellowfin.

TUNA, ALBACORE.

WEAKFISH.

WHELKS.

Periwinkles.

WHITE SEA BASS.

WRECKFISH.

Health Appendix.

OMEGA - 3S AND MERCURY: A BALANCING ACT.

RAW SEAFOOD: HOW TO STAY SAFE.

GLOSSARY O F HEALTH AND SAFETY CONCERNS.

PERSISTENT ORGANIC POLLUTANTS (POPS).

Fishing and Aquaculture Methods Appendix.

Bibliography.

Index.

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

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.

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.

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

Publisher: John Wiley & Sons
Distributor: John Wiley & Sons
Publication Date: 07-02-2007
Pages: 448
Measurements: 239.20mm X 208.70mm X 40.8mm X 41.6oz