Seafood Choices

The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.

The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.

SEAFOOD Ecolabelling Principles and Practice Edited by Trevor Ward and Bruce Phillips In recent years there have been some major developments and agreatly increased recognition of the importance of more sustainableand environmentally-friendly fishing and fish-farming methods.Various types of seafood eco-endorsements have been introduced, andthese initiatives have now blossomed into an extensive range oftypes of product endorsement labels and systems. This volume comprehensively reviews the current eco-endorsementsystems for seafood products, described in four main sections withcontributions by leading experts from around the globe: • A full description of the background and history ofecolabels, ratings, guides and choice systems • Seafood evaluation and certification, including issues ofquality, costs and benefits • Highly significant case studies in the use of ecolabels,including details of programs undertaken with species such asPollock, Baja Red Spiny Lobster, and Patagonian Toothfish • The future of sustainable seafood Seafood Ecolabelling is an essential purchase for all thoseinvolved in fisheries and aquaculture management and productcertification and ecolabelling throughout the world. Professionalsincluding fishery scientists and managers, fish farm managers,marine biologists, environmental biologists, conservationbiologists, ecologists, natural resource managers, civil societyand sustainability governance practitioners, and resource andenvironmental economists will find this book to be extremelyvaluable. Professionals involved in the seafood trade, includingthose in production, packaging, reselling and seafood productlabelling, will find a great deal of commercial interest withinthis book. Libraries in all universities and researchestablishments where biological sciences, food science andfisheries are studied and taught should have copies of thisimportant book on their shelves. Also available from Wiley-Blackwell Eco-labelling in Fisheries Edited by B. Phillips et al. 9780632064229 Environmental Best Practices for Aquaculture Edited by C. Tucker & J. Hargreaves 9780813820279 Advances in Fisheries Science Edited by A. Payne et al. 9781405170833 Fisheries Management and Ecology Journal published bi-monthly Print 0969-997X, Online 1385-2400

A guide to seafood and shellfish, with information about procuring sustainable seafood.

It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.

Seafood is the most comprehensive, fully illustrated cookbook on seafood and freshwater fish available. It features all widely available fish and shellfish, explaining how to prepare them, how to use them in recipes inspired by the world's great cooking traditions, and the best way to cook them to bring out their flavor. Seafood also includes 300 recipes: one hundred of these are world classics, such as Coquilles St. Jacques, Thai Fish Cakes, or New England Clam Chowder, that are kept true to their roots with authentic ingredients, preparation, and cooking methods. A further 200 recipes are written with today's time-pressed cook in mind, using readily available ingredients and quick, simple methods. No other book photographs as many species of fish, has as many illustrated techniques, or explains as clearly the complex issues of ethical commercial fishing and buying responsibly. This encyclopedic guide to cooking the edible fishes of the world will have a place on the bookshelf of any chef.

'Transnational Environmental Governance provides both an excellent overview of the issues to be taken into account in studying voluntary certification systems, and an effective in-depth study of the forestry and fishing cases. . . highly effective as a treatment of environmental certification, and as a starting point for the study of the phenomenon.' – J. Samuel Barkin, Global Environmental Politics 'This is a well-written and accessible book, offering a nuanced analysis of the emergence, organisation, and effectiveness of certification programs in forests and fisheries. This book is recommended to practitioners, students, and researchers interested in certification of forests and fisheries. I think it could also be useful to those with a general interest in environmental governance, as it offers valuable lessons from this empirical analysis of two of the most advances cases of (allegedly) nonstate governance.' – Erik Hysing, Environment and Planning C: Government and Policy 'This book provides a timely contribution to both academic and policy debates by examining the processes and mechanisms of the emergence and proliferation of non-state governance schemes, specifically comparing forest and fisheries certification. The empirical evidence challenges conventional wisdom by showing that political and public regulatory frameworks are essential in the implementation of certification programs. This is highly recommended reading when discussing to what extent – and how – non-state transnational governance schemes can solve the problems they were intended for.' – Katarina Eckerberg, Umeå University, Sweden 'Transnational Environmental Governance provides a comprehensive and insightful analysis of the emergence and effects of certification schemes as novel mechanisms of environmental policy-making beyond traditional intergovernmental cooperation. Gulbrandsen's multi-level study will be highly useful for scholars, practitioners and graduate students who seek to advance their understanding of private rulemaking at both national and global levels. The book is highly recommended.' – Frank Biermann, Vrije Universiteit, Amsterdam, the Netherlands 'A comprehensive and highly informative analysis of two of the most important examples of non-state governance mechanisms that have emerged to address the shortcomings of government environmental regulation. This book's theoretical framework and detailed case-studies represent an important contribution to our understanding of the accomplishments and limitations of certification programs to advance corporate social responsibility.' – David Vogel, University of California, Berkeley, US 'Incisive and nuanced, Transnational Environmental Governance significantly advances our understanding of the capacity of certification to influence the environmental behaviour of corporations and consumers. Lars Gulbrandsen's subtle analysis leaves us with an innovative toolbox to explain when and why voluntary certification programs succeed – or fail – to strengthen environmental governance. It is essential reading for anyone wanting a more accurate way to evaluate the growing number of non-state certification programs.' – Peter Dauvergne, University of British Columbia, Canada In recent years a wide range of non-state certification programs have emerged to address environmental and social problems associated with the extraction of natural resources. This book provides a general analytical framework for assessing the emergence and effectiveness of voluntary certification programs. It focuses on certification in the forest and fisheries sectors, as initiatives in these sectors are among the most advanced cases of non-state standard setting and governance in the environmental realm. Paying particular attention to the Forest Stewardship Council and the Marine Stewardship Council, the author examines how certification initiatives emerged, the politics that underlie their development, their ability to influence producer and consumer behavior, and the broader consequences of their formation and spread. The analysis of the certification of forests and fisheries offers a wealth of insights from which to better understand the capacity of non-state governance programs to ameliorate global environmental problems. Containing a detailed review of the direct effects and broader consequences of forest and fisheries certification, this book will be warmly welcomed by scholars of environmental politics and corporate social responsibility, as well as practitioners involved in non-state certification programs throughout the world.

Eating responsibly may mean including new and different foods in one's diet, but it doesn't mean having to forgo flavor. A Good Catch incorporates the most responsible and delicious seafood choices into more than 90 mouthwatering recipes from celebrity chefs across Canada. The book begins with a brief introduction that explains what questions conscientious consumers should be asking about seafood and provides a quick-reference chart of recommended choices. But the heart of the book is the recipes. Featured are culinary delights such as Salmon and Edamame Salad with Wasabi Mayonnaise, Dungeness Crab Cake Benedicts with Chive Hollandaise Sauce, and Grilled Pacific Halibut with Charred Jalapeno-Honey Vinaigrette. Produced in conjunction with the David Suzuki Foundation, this elegant, easy-to-use cookbook is a must-have resource with sustainable suggestions and alternatives for conscious foodies.