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Seafood Code of Ethics
By Elizabeth Ginns Britten — August 2005
It’s no secret that swordfish, certain tuna, and many offshore groundfish are in far shorter supply than they were in years past; still, you’ll often see them offered at restaurants and fish markets. It used to take a lot of ingenuity to create flavorful recipes using only sustainable species, but author James O. Fraioli, in association with the Monterey Bay Aquarium, proves great taste and responsible seafood choices can and do go together in this innovative book.
Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs gives readers 50 “Best Choice” seafood options and approximately 100 mouthwatering recipes (think catfish beignets with remoulade dipping sauce) from some of the world’s best-known chefs, like Emeril Lagasse. Fraioli also addresses issues like where each fish species comes from and how it’s harvested and provides a list of threatened fish to avoid.
Available through its publisher, the book retails for $35.
Willow Creek Press ( (715) 358-7010. www.willowcreekpress.com.
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This article originally appeared in the August 2005 issue of Power & Motoryacht magazine.