Four Fish

The Future of the Last Wild Food

By Paul Greenberg
(Penguin Books, Paperback, 9780143119463, 304pp.)

Publication Date: May 31, 2011

Other Editions of This Title: Hardcover, Compact Disc, MP3 CD, MP3 CD, Compact Disc, Compact Disc, MP3 CD, Hardcover

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Description

"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.

Writer 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.




NPR
Friday, Jul 1, 2011

Almost half of the fish we eat has been raised on farms â?? and the genetic modification of fish is increasing. Paul Greenberg writes about changes in the fishing industry â?? and what the future holds for our dinner tables â?? in his book, Four Fish: The Future of the Last Wild Food. More at NPR.org

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NPR
Monday, Jul 19, 2010

Almost half of the fish we eat has been raised on farms -- and the genetic modification of fish is increasing. Paul Greenberg writes about changes in the fishing industry -- and what the future holds for our dinner tables -- in his new book, Four Fish: The Future of the Last Wild Food. More at NPR.org

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NPR
Friday, Jul 9, 2010

When Paul Greenberg started fishing as a kid in the '70s, he didn't have to think twice about dwindling wild fish populations. That was before the world nearly doubled its fish consumption. Four Fish is Greenberg's investigation into the future of the last wild food. More at NPR.org

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