Blog Tags: The Perfect Protein
When you think of your favorite seafood dishes, we’re pretty sure that jellyfish is not on your list. But this often-overlooked sea creature can be the star of some very tasty dishes. In the recent issue of Oceana magazine, we featured Chef Mario Batali’s recipe for jellyfish salad.
Last month, Oceana CEO Andy Sharpless visited the New England Aquarium to talk about his new book, The Perfect Protein: A Fish Lover’s Guide to Saving the Oceans and Feeding the World. Co-authored with Suzannah Evans, the book explains how seafood will be key to solving the coming global hunger crisis. Wild fish populations in decline because of overfishing, destruction of habitat and bycatch, and we need to act fast in order to save them.
The holiday shopping season is almost over, and you’re probably still searching for a few last-minute gifts. We’re here to help with five must-read books for ocean-lovers on your gift list.
Four Fish: The Future of the Last Wild Food
By Paul Greenburg
“Imagine a world in which seafood is the world’s most-eaten protein.” In this excerpt from The Perfect Protein, published in the recent issue of Oceana magazine, Oceana CEO Andy Sharpless and Suzannah Evans explore how seafood is the key to feeding our growing world.
Oceana’s new book, The Perfect Protein is available for sale at your local book store and online. Authored by myself and Suzannah Evans, with a foreword by Bill Clinton, this book explores the connections between ocean conservation and food security.
The new ideas presented in The Perfect Protein are gathering attention, and I want to share some of the coverage it received in the press and digital media:
In a recent interview with Coast magazine, Oceana CEO Andy Sharpless discussed his new book, The Perfect Protein. While the phrases “saving our oceans,” and “feeding the world,” may feel nebulous and, frankly, overwhelming, Andy used this interview to break these overwhelming ideas down into clear, straightforward points.
"So, if you go into McDonald's and you're choosing between a fish filet sandwich and a hamburger, you can make a decision that has a bigger impact on the world, and yourself, than people appreciate," says Sharpless. "If you eat the hamburger, you're eating enough grain to make more than 200 taco shells and you're consuming enough fresh water to fill more than 10,000 glasses. If you eat the fish filet sandwich, you're not."
We're thrilled to announce that today is the launch of Oceana CEO Andy Sharpless's new book, The Perfect Protein! As the CEO of Oceana, Andy is dedicated to the protection of our world’s oceans. Over the years, however, he realized that the work Oceana does to save the world’s oceans was not just helping to preserve the oceans’ biodiversity; it was also resulting in more food for people. In other words, it’s a win-win: When we adopt practices that conserve and protect our oceans and the creatures in it, we also create stocks of healthy, nutritious protein for the people of our world.
Nine billion of us are estimated to be on the planet by 2050, and the demand for food will increase by 70 percent above today’s levels. If land and fresh water are already under strain, how in the world are we going to feed a population that grows by 220,000 mouths every day? Well, the ocean conservation measures you champion as an Oceana supporter can, believe it or not, help make a huge difference. You can find out how in my new book, The Perfect Protein, which can be pre-ordered now from Amazon, Barnes and Noble and Indiebound.
- Photos: Oceana in Belize Exposes Belizean Youth to the Wonder of the Sea Posted Wed, August 27, 2014
- Conservation Groups Plan Lawsuit to Protect Sperm Whales Posted Fri, August 29, 2014
- Chile Cancels September Crustacean Trawl to Protect Common Hake Posted Tue, August 26, 2014
- Ocean Roundup: Florida Receives Federal Help for Oyster Recovery, Climate Change Linked to Iceland’s Puffin Decline, and More Posted Thu, August 28, 2014
- Ocean Roundup: Methane Seeping from U.S. Atlantic Seafloor, Iceland’s Caught Scores of Endangered Fin Whales, and More Posted Mon, August 25, 2014