Seafood draws on controversial themes in the interdisciplinary field of food studies, with case studies from different eras and geographic regions. Using familiar commodities, this accessible book will help students understand cutting-edge issues in sustainability and ask readers to think about the future of an industry that has lain waste to its own resources. Examining the practical aspects of fisheries and seafood leads the reader through discussions of the core elements of anthropological method and theory, and the book concludes with discussions of sustainable seafood and current efforts to save what is left of marine ecosystems. Students will be encouraged to think about their own seafood consumption through project assignments that challenge them to trace the commodity chains of the seafood on their own plates. Seafood is an ideal book for courses on food and culture, economic anthropology, and the environment.

In Catching Hell, longtime seafood mogul Allen Ricca and author Joe Muto take readers behind the scenes of the high-end restaurant world and the international market for seafood, and how that industry has been impacted perhaps like no other due to the COVID-19 pandemic. This book exposes the fact that the American diner is being lied to on a regular basis. The culprit varies – sometimes it’s a chef or restaurant owner trying to cut corners to save money; other times it’s an unscrupulous supplier looking to pass off poor product to an unwitting receiver. And the cost of that scam eventually gets passed on to the consumer, whether it be in the form of higher prices at restaurants and markets, lower quality (or even counterfeit) product getting delivered onto your plate, or – God forbid – food poisoning. Furthermore, Ricca argues, the pandemic has only increased corruption in this industry. This book serves as both an exposé and a call to arms, empowering consumers with the knowledge to make more informed choices when dining out. Some of the things this explosive book reveals: The one fish you should never order, one that’s always a rip-off. (And the one fish that’s always a delicious, virtually-unknown bargain.) Why restaurants that advertise “fresh” fish are almost always lying. How to get your favorite restaurant to treat you like royalty – without dropping thousands of dollars. How the covid-19 pandemic has impacted our food supply chain and what it has meant for the everyday worker.

The U.S. is privatizing the ocean, wreaking havoc on the seas and on fishing towns. Some people believe it is worth it

JAMES BEARD AWARD WINNER IACP Cookbook Award finalist In the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean. Here Bren Smith—pioneer of regenerative ocean agriculture—introduces the world to a groundbreaking solution to the global climate crisis. A genre-defining “climate memoir,” Eat Like a Fish interweaves Smith’s own life—from sailing the high seas aboard commercial fishing trawlers to developing new forms of ocean farming to surfing the frontiers of the food movement—with actionable food policy and practical advice on ocean farming. Written with the humor and swagger of a fisherman telling a late-night tale, it is a powerful story of environmental renewal, and a must-read guide to saving our oceans, feeding the world, and—by creating new jobs up and down the coasts—putting working class Americans back to work.

“Bart van Olphen elevates canned tuna to the heights of deliciousness.”—The New York Times Scrumptious recipes for tuna, mackerel, herring, and more—so tasty, you won't believe it's from a can! Quick: What ingredient is delicious, sustainable, easy to store, and adds protein and healthy fats to any dish? Why, it’s tinned fish, of course! Whether you’re a seafood lover or a home cook craving something new, The Tinned Fish Cookbook is for you. Sustainable fishing advocate Bart van Olphen shines a light on the superstar potential of canned tuna, salmon, anchovies, and more, with recipes that are ready in a jiff. Here are hearty mains from Tuna Lasagna to Mackerel and Potato Frittata, fresh salads like the classic Niçoise Salad and crisp Crab and Fennel Watercress Salad, and creative takes on normally less-fishy fare, such as Anchovy Dumplings, Salmon Pizza, and Quinoa Tabbouleh with Sardines. The possibilities are endless—and the photos by David Loftus are irresistible. What’s more, Bart dives into the wonders of modern fishing and canning, helping you recognize eco-friendly fish, so you can enjoy your ocean-to-plate meal with confidence. There’s more to tinned fish than ever before!

Covering 71 percent of the planet, these saline bodies of water provided the unique conditions necessary for the building blocks of life to form billions of years ago. This book explains how our oceans continue to support and influence life in important ways: by providing the largest global source of protein in the form of fish populations, by creating and influencing weather systems, and by absorbing waste streams such as airborne carbon. It is shown how oceans have an almost magnetic draw—almost half of the world’s population lives within a few hours of an ocean. Although oceans are vast in size, exceeding 328 million cubic miles (1.37 billion cubic kilometers), they have been influenced by and have influenced humans in numerous ways. The book includes three detailed case studies. The first focuses on the most remote locations along the Mid-Atlantic Ridge, where new ocean floor is being formed twenty-thousand feet underwater. The second considers the Maldives, a string of islands in the Indian Ocean, where increasing sea levels may force residents to abandon some communities by 2020. The third describes the North Sea at the edge of the Arctic Ocean, where fishing stocks have been dangerously depleted as a result of multiple nations’ unrelenting removal of the smallest and largest species.

The oceans, and the challenges they face, are so vast that it’s easy to feel powerless to protect them. 50 Ways to Save the Ocean, written by veteran environmental journalist David Helvarg, focuses on practical, easily-implemented actions everyone can take to protect and conserve this vital resource. Well-researched, personal, and sometimes whimsical, the book addresses daily choices that affect the ocean's health: what fish should and should not be eaten; how and where to vacation; storm drains and driveway run-off; protecting local water tables; proper diving, surfing, and tide pool etiquette; and supporting local marine education. Helvarg also looks at what can be done to stir the waters of seemingly daunting issues such as toxic pollutant runoff; protecting wetlands and sanctuaries; keeping oil rigs off shore; saving reef environments; and replenishing fish reserves.

This is a discount Black and white version. Some images may be unclear, please see BCCampus website for the digital version.This book was born out of a 2014 meeting of earth science educators representing most of the universities and colleges in British Columbia, and nurtured by a widely shared frustration that many students are not thriving in courses because textbooks have become too expensive for them to buy. But the real inspiration comes from a fascination for the spectacular geology of western Canada and the many decades that the author spent exploring this region along with colleagues, students, family, and friends. My goal has been to provide an accessible and comprehensive guide to the important topics of geology, richly illustrated with examples from western Canada. Although this text is intended to complement a typical first-year course in physical geology, its contents could be applied to numerous other related courses.

“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Just three decades ago, nearly everything we ate from the sea was wild. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace. Four Fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.

In this book, geologists Jan Zalasiewicz and Mark Williams consider the deep history of oceans, how and when they may have formed on the young Earth - topics of intense current research - how they became salty, and how they evolved through Earth history.