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Rachel Lehmann-Haupt

Senior Editor, TED Books, TED Books

TEDCRED 20+

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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 Maria! Wow, it sounds like you lead a fascinating life! Okay, so I have to ask... the whole fish? Even the bones? :)
    • Jan 3 2013: Hi Aja,

      Yes, even the bones! The chefs at C Restaurant in Vancouver contributed a recipe for salmon salt. Dry the bones, grind them up and mix one part salt to bones. Also, the chef at Prospect Restaurant in San Francisco contributed a recipe for smoked salmon bone chowder that is wonderful.

      take care,
      Maria

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