A seafood diet may enrich human health in many ways, especially through omega-3 fish oils, but is consuming more seafood good for the planet? Ecological Food for Thought on Seafood considers the ecological costs of eating seafood. This includes which factors to consider when selecting seafood, and how to make sustainable choices that will not jeopardize future fishery stocks. The ecological impacts of capture fisheries and aquaculture are also compared. Sustainable seafood recipes provide new directions to take fish and shellfish, including instructions on how to make risotto from a salmon head.
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About the Author
Jill Grover recently retired as marine ecologist after spending twenty years conducting research at Oregon State University's Hatfield Marine Science Center, in Newport, Oregon, and publishing her findings in scientific journals. Beginning with her doctoral research, she studied various aspects of the feeding ecology of larval and early-juvenile stages of commercially and ecologically significant marine fish species, in the Pacific and Atlantic Oceans, from Alaska to the Bahamas. She has lived most of her life close to the Pacific, in Oregon, where this book was written, but now spends much of each winter scuba diving in the Caribbean, off Bonaire.