How to eat fish from gill to fin, from Maria Finn's new TED book, The Whole Fish
The whole "hoof to snout" trend has been big in foodie land for a few years now, but a similar trend in seafood has been slower to take hold. With her new TED book, The Whole Fish, commercial fisherwoman-turned-food writer Maria Finn hopes to change that. In addition to championing the consumption of so-called "forage fish," such as sardines and herring, Finn espouses the benefits of eating fish "gill to adipose fin,"as a way to combat the impacts of overfishing and poor aquaculture practices. Finn saw first-hand how indigenous tribes in Alaska used every part of the salmon and began wondering when Americans lost our taste for "fishy" fish. From there she embarked on a journey that included everything from "fish bacon" (dried salmon skin) to the herring abundant near her Bay Area home. The result is a great guide to sustainable seafood consumption that's equal parts fish tale and cookbook. Finn talked to us about her adventures in fishing from her houseboat in Sausalito.
GOOD: What is your favorite forage fish?