One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook
By Carole Baldwin and Julie Mounts
Drowning in a flood of information about what seafoods should not be eaten—from swordfish to Chilean sea bass—environmentally conscious epicures finally have somewhere to turn. With One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook (Smithsonian Books, $35), Carole Baldwin and Julie Mounts, Smithsonian marine biologist and research assistant, respectively, serve up a guide to what can be eaten. After compiling a list of environmentally friendly seafood choices, the pair solicited recipes from some of the country's top chefs. From Emeril Lagasse's crawfish étouffée to Eric Sarnow's opah baked in parchment with blackberry butter sauce, the recipes are presented alongside profiles of each seafood choice, including season of availability, alternative names and a buying guide. Garnished with information on the environmental status of the various fish, One Fish, Two Fish also includes a list of reputable seafood distributors.
— Evan Johnson
