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By Antoine du Rocher

NEW YORK, 27 OCTOBER 2007— Americans are increasingly concerned about unsafe seafood landing on their dinner plates—notably from the Far East. Unlike the European Union which physically inspects at least 20 percent of all imported seafood, the U.S. barely manages 1 percent. Recently, the U.S. Food and Drug Administration placed farm-raised Chinese catfish, basa and dace, as well as shrimp and eel on detention without physical examination, after repeated testing turned up contamination with antibiotics or other drugs that have not been approved in the United States for use in farmed seafood. In addition to pollutants and pesticides, the American consumer is at risk for exposure to salmonella from human and fecal bacteria in fish imported from Asia. 
Until quality and safety in aquaculture and business are at the highest standards in all countries, consumers may want to arm themselves with information about the fish and seafood, wild and farmed, that they like to eat. The Field Guide to Seafood is a good place to start. Written by Philadelphia chef and food writer Aliza Green, this guide covers 100 different kinds of fish and shellfish, plus preserved fish, fish sauces and caviar. For each fish or shellfish, the book includes alternate names in the prinicpal European languages, colour illustrations, precise information on locale and season, general description and characteristics, what to look for when choosing the fish, suggested storage, and some recipes. Small and compact enough to fit in a handbag, briefcase or shopping bag, the guide is a handy companion for shoppers visiting their local fishmonger or supermarket.

Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
By Aliza Green

Paperback: 384 pages
Quirk Books (May 2007)
ISBN-10: 1594741352
ISBN-13: 978-1594741357

Antoine du Rocher is managing editor of

Related CK Archives

Le Regime de la Mer or Slimming With Seafoods

Jacques Le Divellec: An Interview With the Paris Seafood Chef  

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