TED Conversations

Rachel Lehmann-Haupt

Senior Editor, TED Books, TED Books


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Live Q&A at 3:00PM Eastern: Why do the choices we make about the seafood we eat play a part in a complex and interconnected ecosystem?

In her new TED Book, The Whole Fish, author and food writer Maria Finn will discuss her recent journey into the 'whole food' cooking movement, one that advocates eating the entire fish from gill to adipose fin. It's an approach that can not only improve your heath, happiness, and sex life, but also help save the complex ecosystem that supports the ocean.

The Whole Fish includes seafood recipes from some of the best chefs in the business; get ready for fish head soup, broiled collars, brined eggs, relish from the fatty bellies, baked skins for “fish bacon,” dried bones for grinding into “salt."

Kindle: http://www.amazon.com/The-Whole-Fish-Adventurous-ebook/dp/B009W4BOL4
iOS: https://itunes.apple.com/us/book/the-whole-fish/id573208529?mt=11

And here's an article about the book in The San Francisco Chronicle: http://www.sfgate.com/books/article/Maria-Finn-dedicated-to-using-The-Whole-Fish-4067417.php

Author Maria Finn will be joining us here for a one-hour Q&A Thursday, January 3rd, from 3:00-4:00pm. Mark your calendars!


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  • Jan 3 2013: Hi Rachel,

    Thanks so much for having me on.

    Years ago, I went to Alaska to make lots of money in the fishing industry. I made very little money, but had the adventure of a lifetime working eight fishing seasons in Alaska. At first I worked on commercial boats and had a young female skipper for salmon and herring fishing. Experiences out at sea taught me tremendous awe and respect for the ocean and its creatures. Later, I worked along rivers off the road system in remote field camps monitoring the salmon swimming upstream for the Alaska Department of Fish & Game. While on the Yukon Delta, I had a lot of interaction with the local Yupiks and many of the women showed me how they prepared salmon to dry for the winter. They also used the heads, bellies, eggs-- all the parts.

    Currently, I live in the San Francisco Bay area and write about food quite a bit. There's been a trend with foodies in using all parts of the animal as a way to show respect, waste less, and save money. My experiences in Alaska seemed to come full circle, particularly as sustainable seafood and states of our oceans are reaching critical points.

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