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| Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood | 
 enlarge | Author: Taras Grescoe
Publisher: Bloomsbury USA
Category: Book
List Price: $24.99
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Avg. Customer Rating:  7 reviews
Sales Rank: 56878
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 336
Shipping Weight (lbs): 1.4
Dimensions (in): 9.2 x 6.1 x 1.2
ISBN: 1596912251
Dewey Decimal Number: 641.692
EAN: 9781596912250
ASIN: 1596912251
Publication Date: April 29, 2008
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| Customer Reviews:
| Showing reviews 1-5 of 7 | | NEXT » |
I can't believe I enjoyed a non-fiction book! August 3, 2008
1 out of 1 found this review helpful
Science hurts my head. In college I couldn't make it through a semester of biology. The textbook was incomprehensible and the teacher's carefully prepared PowerPoint slides wasted. It was all just gibberish. Science, especially life sciences, was definitely not for me.
(Science was somewhat redeemed the following year in my astronomy and geology classes. Still tedious and boring, but at least I `got' it. Whereas I'm still unable to remember basic parts of cells or DNA. Ribosomegolgibodynebulei what?)
But I try to be a good little environmentally-friendly girl and recycle, bring fabric bags to the grocery store, buy vegetables at farmer markets and patronize local businesses rather than big box corporations. (Amazon remains my huge weakness and exception to that rule.) Bottomfeeder was impulsively requested because of the catch phrases "eat ethically" and "vanishing seafood." I love to eat fish, but I never really cared about where it came from. There's plenty of fish in the sea, right? This book has completely revolutionized my thoughts.
A combination o travel writing and scientific research, Taras Grescoe hunts down local seafood delicacies from around the world (Bouillabaisse in Marseilles, bluefin tuna sashimi in Japan) and traces the fish's journey from the ocean to the dinner table. In addition to mouth-watering descriptions of exotic dishes, he has written a condemning expose of the world's destructive over-fishing. By decimating the ocean floor with massive bottom-trawlers and wastefully throwing hundreds of tons of bycatch (fish caught in giant nets with fishermen's intended prey but are too small or the wrong species to sell) the fishing industry is on a collision course with disaster.
But Grescoe isn't all bad news. In each chapter he focuses on a certain species and shares the best way to get it with minimal negative impact. If there is no good solution to be found he suggests tasty alternatives. He also highlights possible suggestions and experimental attempts to bring fish populations back to sustainable levels. His message is dire; if the industry doesn't change we're looking at a future of not sushi and salmon steaks but "peanut-butter-and-jellyfish" sandwiches. (When a natural ecosystem is upset due to key species removal or pollution, algae and jellyfish are often the only creatures left.) But it is not without hope. Take the time to read this book; with seafood consumption on the rise and TV shows like "Deadliest Catch" gaining popularity Bottomfeeder contains information that all consumers must know.
This messed with my appetite July 30, 2008
1 out of 1 found this review helpful
While I was reading Bottomfeeder, I was sometimes craving fish (sardines, especially!) and sometimes thinking I never wanted to eat another fish (farmed salmon) or shrimp again.
Bottomfeeder is a real eye-opener about where our seafood comes from and how its future is in jeopardy. Ever wonder how Red Lobster gets sooooo many shrimp to feed soooo many people all over the country? And ever wonder why those shriimp all exactly (pretty much) the same size?
Surely you've heard that salmon is plentiful because there are salmon farms. Want to learn how gross those farms are? Read this book.
Luckily, as a seafood lover, Grescoe writes about sustainable fish populations and does give very good, clear direction about what sorts of fish -- what species, and how and where they are fished or produced -- one can eat without feeling like one is contributing to the eventual demise of species, and isn't harming one's health with too much mercury, antibiotics or other nasty chemicals.
I loved reading about Grescoe's adventures in eating seafood around the world. Descriptions of sardines made my mouth water, descriptions of pufferfish made me recoil. This is an adventure in eating good food, and an education in how (as the subtitle says) to eat ethically in a world of vanishing seafood. I hope everyone who eats a lot of seafood will read it.
How to be responsible stewards of the ocean July 18, 2008
1 out of 1 found this review helpful
The Monterey Bay Aquarium Seafood Watch guide has been tucked into my wallet for a couple of years now, but even with its straightforward green, yellow, red categories, I've found myself staring at restaurant menus in bafflement. How can salmon fall into all three categories and how do I know which one I'm ordering???
Grescoe's book has thinned the fog surrounding the world of seafood. In interesting and easy to read chapters, the book explores the oceans from the bottom of the food chain all the way to the top, and provides a well-rounded explanation of the issues facing the seafood industry and the environment.
Though I had anticipated a doomsday narrative that would shatter my love of seafood, instead it has left me feeling empowered to ask the right questions and make better choices.
Intelligent as well as entertaining June 26, 2008
4 out of 4 found this review helpful
BOTTOMFEEDER
By Taras Grescoe
I was really looking forward to reading this book and I was not disappointed. When it comes to eating seafood responsibly I have always felt at a loss for information. First of all I grew up in North Eastern Ohio and the only "local" fish there came from Lake Erie and there was a time that no one would eat fish from Lake Erie. I also am allergic to just about every kind of shell fish. So beyond the Gortons Fisherman my palate is unrefined to say the least. After reading this book I have a much better understanding of how the oceans of our world are being affected by the lack of understanding on the part of most of its people. This book, over the course of 10 chapters takes the reader through the problems facing our most endangered species of fish as well as the many reasons why these fish are endangered. It is not one simple problem but the answer is actually not that difficult to implement even though it is not popular every where. The answer is being informed and not accepting practices that are destroying our oceans. If we don't buy products that are not ethically produced there will be no market for them. I liked the fact that every chapter had a focus on a specific fish and its ecosystem. What the challenges were for that ecosystem and what could be done about it. Because of this chapter by chapter approach when I want to reference the book again in the future I will have a much easier time finding the information I need. It seems to me after reading this book that the two main culprits in the problems facing our oceans is ignorant indiffference on the part of the consumer and the greed of those that see the ocean as a source of income and not a way of life. I will never look at seafood the same way again. While I am not a big seafood consumer myself I now want to explore eating the fishes that are sustainable and incorporate them into my family's diet. After all fish is brain food. I liked this book a lot even though it was not a fast read. I had to work my way through each chapter because it was filled with so much information. The author does include a good index in the back as well as an appendix to resources. There also is a section on which fish to eat and which to avoid. My only real complaint is that I wish it had a good recipe for sardines.
A great read on an important issue June 19, 2008
4 out of 4 found this review helpful
Bottomfeeder is an excellent read on a critically important topic. The book documents the massive overfishing that combined with environmental pressures is driving many fish species to the point of extinction, and that much of the cheap seafood on our plates is not safe or sustainable for humans or the planet. Unfortunately, this issue has gotten limited coverage outside the environmental media and for many readers Grescoe's book will be an eye opener that explores new territory.
Marine biologists estimate by 2040 a large number of species will be decimated. If whole sections of the aquatic food chain go the way of once plentiful Chesapeake Bay oysters and blue fin tuna, what will happen? Grescoe jokes about fish and chips being replaced with jellyfish and chips as a lighthearted way to highlight the issue. As he points out, fishing is the only large scale hunting activity still carried out in the wild. Decades of massive, industrial scale fishing are an uncontrolled experiment, upturning species in every ocean, turning predator into prey and destroying environments and human health through questionable fishing techniques, unsafe farming practices and black markets.
Nobody escapes responsibility for this mess, but Grescoe turns what could have been an angry polemical rant into a globe trotting adventure and keeps Bottomfeeder enjoyable to read. His love of food shines through on every page as he talks to fishermen, scientists, bureaucrats and chefs. By the end of the book, the root cause of overfishing is shown to be the familiar toxic brew of greed and ignorance familiar to the environmental genre, aided by ineffective government oversight and often compounded by chefs whose promotion of a tasty fish can spell disaster for a species.
The tragedy is that Bottomfeeder may be too late to have a large impact. Chesapeake Bay oysters will likely never return and the race to the bottom is well under way around the world. The book does however give some excellent suggestions on fish to enjoy and species to avoid, leaving the reader a small part to play in turning back this "tragedy of the commons".
Even if you don't read this book, check out the Monterey Bay Aquarium website for "Seafood Watch", a handy guide on sustainable seafood.
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