"From the award-winning, bestselling author of COD--the irresistible story of the science, history, art, and culture of the least efficient way to catch a fish. Fly fishing, historian Mark Kurlansky has found, is a battle of wits, fly fisher vs. fish--and the fly fisher does not always (or often) win. The targets--salmon, trout, and char--are highly intelligent, wily, strong, and athletic animals. The allure, Kurlansky finds, is that fly fishing makes catching a fish as difficult as possible. There is an art, too, in the crafting of flies. Beautiful and intricate, some are made with more than two dozen pieces of feather and fur from exotic animals. The cast as well is a matter of grace and rhythm, with different casts and rods yielding varying results. Kurlansky is known for his deep dives into the history of specific subjects, from cod to oysters to milk. But he spent his boyhood days on the shore of a shallow pond. Here, where tiny fish weaved under a rocky waterfall, he first tied string to a branch, dangled a worm into the water, and unleashed his passion for fishing. Since then, a lifelong love of the sport has led him around the world to many countries, coasts, and rivers--from the wilds of Alaska to Basque country, from the Catskills in New York to Oregon's Columbia River, from Ireland and Norway to Russia and Japan. And, in true Kurlansky fashion, he absorbed every fact, detail, and anecdote along the way. THE UNREASONABLE VIRTUE OF FLY FISHING marries Kurlansky's signature wide-ranging reach with a subject that has captivated him for a lifetime--combining history, craft, and personal memoir to show readers, devotees of the sport or not, the necessity of experiencing nature's balm first-hand"--

"In a prizewinning five-year investigation, authors Simen Sætre and Kjetil Østli took an in-depth look at Norway's role in the global salmon industry and, for the first time, produced a comprehensive evaluation of the detrimental effects of salmon farming. From lice to escapees, from concentrating the waste of sea pens in the fjords through which wild salmon swim to their natal streams to the fact that salmon farming causes a net reduction of protein reaped from the ocean, the results don't look good. Recent victories, such as the banning of net-pen fish farms in the waters of Washington State, are an indication that we are awakening to the environmental price of engineered fish. It is said that we will continue to make the same mistakes unless we understand them. The New Fish combines nature writing from Norwegian fjords, the coast of Canada, Icelandic landscapes and the far south of Chile with character-driven literary non-fiction and classic muckraking. The authors started with this question: What happens when you create a new animal and place it in the sea? This book will tell you the answer"--

Comprehensive guide to building and caring for an aquaponic garden, and raising organic fish and vegetables together.

"Wild salmon. Scallops. Black cod. Albacore tuna. These are some of the good fish. Yet making smart seafood choices has never been more confusing or more vitally important for our planet and our health. Chef and seafood advocate Becky Selengut "knows from good fish, " and in a voice that's informed but also friendly and infused with her edgy wit, she untangles the morass of information around seafood, enabling the reader to make the best sustainable seafood choices. Find out how good fish are caught, what to avoid, what to look for when you buy seafood, how to store it at home, when it's in season, and questions you should ask your fishmonger before you pull out your wallet. The accompanying 75 recipes range from simple (think quick, weeknight suppers prepared by a busy mom or dad) to more complex (think experienced home cooks who want to wow friends at a dinner party). Fifteen pacific coast "good fish" are featured in the book, including finfish, shellfish, and littlefish. Selengut's spouse, a wine sommelier, contributes wine pairings - and occasionally beer and tequila pairings! - for each recipe. At a time when our oceans are being depleted of seafood at an alarming rate, Good Fish is an essential resource for anyone who wants to continue to enjoy seafood now and in the future"-- "This is a Pacific Coast sustainable seafood cookbook with 75 recipes that range in complexity from simple (think weeknight suppers) to more ambitious (think experienced home cooks who want to impress their friends at a dinner party). The author also includes detailed information about each particular fish including buying tips, storage tips, information about when it's in season, and questions you might want to ask your fishmonger before purchasing it. The book is divided into three sections: finfish, shellfish, and little fish. There are fifteen chapters, including: clams, mussels, oysters, crab, shrimp, scallops, wild salmon, pacific halibut, black cod, rainbow trout, albacore tuna, arctic char, sardines, squid, and caviar. The author's partner is a wine sommelier and has contributed wine pairings for each recipe"--

Describes the physical characteristics and habits of some species of fish and how they are raised on farms across the United States.

"A non-fiction picture book about sea gardens, also known as clam gardens, which have been found all along the Pacific northwest coast. Some of them are at least 2000 years old. Created by Indigenous peoples to provide a reliable food source. A number of these gardens are being restored today."--