Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019.

Paul Greenberg, “Four Fish: The Future of the Last Wild Food “, 2010 was the topic of an earlier blog post. Similarly, here I present:

Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 was an American cookbook of “ocean vegetation”. Americans only eat 16 pounds of fishes (finfish/shellfish) annually; but, the global average fishes consumption is 32 pounds per year.

“Ocean vegetation” referred to as “seaweed algae” fall into three color-classifications (red, brown & green). As shown in the above photograph, Red algae (agar, nori, dulse, ogo), Brown algae (arame, wakame, kombu, hijiki) & Green algae (umibudo) are nine popular “ocean vegetables” in Japanese cooking.

Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 has a “Table of Contents” that is shown above for the recipes in the book. The chapter “Fish & Meat Dishes” is essential to seaweed usage popularity. With respect to the photograph below: Salmon, Tuna, Cod, Chilean Seabass (four fish of Paul Greenberg) & Tilapia make up the classification of finfish flesh appearance.

Red & Oily TUNA (mackerel, yellowtail. mahimahi, others)

Pink & Oily SALMON (anchovy, herring, sardine, others)

White & Oily CHILEAN SEABASS (lingcod, swordfish, halibut, others)

White & Firm COD (rockcod, pollock, catfish, others)

White & Flaky TILAPIA (blackcod, whiting, snapper, others)

The above tabulation of finfishes is useful in pairing fish with seaweeds:

Red algae (agar, nori, dulse, ogo)

Brown algae (arame, wakame, kombu, hijiki)

Green algae (umibudo)

Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 was an American cookbook of “ocean vegetation”. Weber-Sunset, “Fish and Shellfish: Grill by the Book“, 1996 was an earlier blog post that is useful for fishes.

Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019.

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