Fish — one of the original human foods, Fish have taught us to hunt, cooperate, cook and preserve, and now they function as an indicator of ocean, and planet, health.
$24.99
Out of stock
Tuna and cod—the fish that started it all
People from all around the world who make a living at sea
The history and breakdown of fish species alongside sustainability trends in the industry
Primitive aspects of this pure and fascinating ingredient
The head chef of Fradis Minoris serves honest dishes made with ethically sourced seafood.
Sushi no Aya’s owner-chef presents his own world of flavors and shows his intense focus on detail.
A variety of fish recipes
A thriving world of canned fish in Portugal
Jeotgal salted seafood, a traditional culinary culture from Jejudo Island in Korea
The lifestyles of marine creature explorers
The cofounder of Blue Marine Foundation talks about the destruction of marine ecosystems and extinction of sea creatures due to overfishing.
Okume’s owner reframes dried fish from a contemporary perspective to boost future value.
The time-honored history of traditional fish markets that epitomize regional culinary cultures involving fish
A calendar of when major fish species are in season
A city guide by F
Recommended books and videos about fish
Fish has been a food source for tens of thousands of years. Well-known saltwater fish—like cod, salmon, tuna, herring, and mackerel—have all played an important role in food culture. In particular, different fish salting traditions can easily be found in coastal regions around the globe. Aside from that, fish is a great source of protein, and humans cooked up myriad dishes with unique twists and tweaks according to the characteristics of each region. But around the 2000s, the depletion of fishery resources emerged as an environmental issue, sparking organizations to take the lead in ocean sustainability efforts by creating ethical consumption guides and meal plans that can help protect aquatic ecosystems.
Very few people actually benefit from the world’s fisheries. The sea belongs to all of us. We need an ocean rich in oxygen, absorbing carbon to help cope with climate change, and a diverse fish-rich ocean for future generations.
Charles Clover, Co-Founder of Blue Marine Foundation
I think the food called dried fish is a food that hasn’t been consumed much in the world yet. Because it goes through the fermentation and aging process, in some ways, dried fish has a richer flavor than dried fish. I think it has sufficient commercial properties because it has excellent preservation power so much that it is not too much to export overseas.
Fumitoshi Gano, Owner of Dashi Okume
Pairs nicely with Magazine F: Namul, Magazine F: Kimchi and Magazine F: Water
| Weight | 400 g |
|---|---|
| Dimensions | 9.5 × 6.75 × 0.75 in |
