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: Is the preparation of the multiple parts of a fish hard to do? More-so, will I jeopardize my health by preparing something wrong, or is it all beneficial. This would then lead to me to wonder about the taste of "everything" and the importance of preparation...
    • Jan 3 2013: Hi James,

      I'm not sure any parts are dangerous, but the gills taste bad and I'd avoid them. And like any food preparation, you want to make sure the fish is fresh as possible. (Fresh frozen can be good as well). The prime fillets or the perfect oysters don't need much of anything, but a fish head I use for stock and add ginger and seaweed. So yes, preparation is important.


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