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Four Fish
Paul Greenberg
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Penguin Random House Australia 
Beschreibung
Whether it's wild or farmed, fresh or tinned, in batter or a bento box, we're eating more fish than ever before. But what's the story behind the fish on your plate? Award-winning writer and lifelong fisherman Paul Greenberg takes us on a compelling journey through the oceans, investigating the fish we eat the most: salmon, sea bass, cod and tuna. He visits Norwegian mega farms that grow millions of salmon a year, encounters an air-breathing fish in Vietnam that could be the most productive food fish on earth, travels to Alaska to see the only Fair Trade fishing company in the world, meets a Polish-speaking Shetlander who may have saved the cod and almost sinks to the bottom of the ocean searching for an alternative to endangered bluefin tuna. From barramundi to whiting, trevally and snapper, Four Fish answers the questions many of us ask: which fish can I eat without worrying? What's the difference between wild, farmed and organic? And what is the future of seafood - will there be anything left to eat if we continue as we have? Visit fourfish.org for more 'Greenberg writes with tremendous knowledge and passion to tell the engrossing story of the impact of history, geography and politics on our seafood, and offers a clear-eyed manifesto for the future of fish.' Financial Times 'As Paul Greenberg observes in a sharp and occasionally lyrical book, we are at a significant moment: farmed fish now make up around half of all the fish consumed by humans.' The Economist 'That there's another side to the aquaculture issue, and that some of the best minds in world science are trained on it is made clear in Paul Greenberg's accessible and enlightening Four Fish... But it's not Greenberg's way to preach; he's happier letting the facts speak for themselves. There's some fairly hard-core science in Four Fish, but it's so skilfully interleaved with the narrative that you absorb it without pain.' The Guardian 'Important and stimulating....a necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.' The New York Times Book Review 'A lively and informative read.' The San Francisco Chronicle
