A beautiful, practical, and tasty cookbook for carnivores who want to explore healthier and ecofriendlier eating options. In a gigantic win-win for both man and fish, Chef Seaver masterfully navigates the flood of confusing and sometimes contradictory information concerning today's seafood options and provides modern-day cooks practical advice and delicious recipes that are better for the oceans, our tastebuds and our waistlines. Additionally, he thoroughly explains the different methods used to harvest various seafoods, addresses toxin and pollution concerns, and addresses which species are best suited to freezing, canning as well as answering common questions about farm-raised and wild caught aquacultures. He makes a very compelling and delicious case for bringing smaller species like herring, anchovies and mackerel back to our dining table and surrounding them with plenty of fresh, seasonal, vegetables. I am well-traveled who reads food-related literature every day and he still managed to introduce me to several fish varieties I have never heard of before. Whether you're looking to cut down on red meat consumption, are concerned about the health of our oceans, or just looking for new and novel entrees for your plate, this book is well worth purchasing. This cookbook is a culinary gem. (PS If you're wondering why I didn't give it a 5, it's simply because his recipes don't include nutritional/calorie information and I think many readers would be interested in having that information.) ( )

I know, I know. I'm a vegetarian and probably not going to start cooking fish any time soon. But the man is so freaking charming.