Matthew R. Thomas “Kentucky Fishes”, 3rd edition, 2021.

Amy Cramer & Lisa McComsey, “Seagan Eating: The Lore of a Healthy, Sustainable ‘Seafood-plus-Vegan’ Diet“, 2016 was the topic of an earlier blog post.

Here I present: Matthew R. Thomas, “Kentucky Fishes”, 3rd edition, 2021 was a state of Kentucky “fishes field guide”. This book was published by the “Kentucky Department of Fishes & Wildlife Resources”.

Kentucky, Tennessee & Alabama are three Southern states; and, these states have the greatest variety of freshwater fishes in the United States. Kentucky has 245 “native fishes” and an additional 24 introduced intentionally. The table below shows some the “native Kentucky fishes”.

Paul Greenberg, “Four Fish: The Future of the Last Wild Food”, 2010 was the topic of an earlier blog post. Paul Greenberg’s “Four Fish” counting is shown below.

#0. “White & Flaky” (tilapia),

#1. “White & Firm” (cod),

#2. “White & Oily” (sea bass),

#3. “Pink & Oily” (salmon), and

#4. “Red & Oily” (tuna).

Zero (0) is “tilapia” a freshwater fish, not part of the “marine ocean”; and, Paul Greenberg, “Four Fish”, 2010 book does not consider freshwater fishes. .

Advanced Fresh Concept (AFC) is the largest “sushi franchise” chain with 4,000 locations.

Sushi is “culinary style” that is the popular opposite of fried “Fish & Chips (potato)”. The “culinary style” of sushi originated in Japan, and consists of “uncooked fish cuts” served atop steamed rice. Shrimp is a common sushi “shellfish”. Freshwater “cod” is the British national food as “Fish & Chips”. “Finfish” in making “sushi” are never “freshwater” fishes such as “cod”. “Color & oiliness” are fish “flesh” qualities of “sushi” making. Oily fishes such as “Tuna”, “Salmon” & “Halibut” are used in “sushi” for “red”, “pink” & “white” fishes “uncooked flesh” in sushi making.

Kentuckian “Jim Patterson” was born in Louisville, Kentucky in 1933. The “seafood-&-chicken” restaurant franchise “Long John Silver” with 1,300 locations and 8,400 employees was founded by Kentuckian “Jim Patterson”.

Here I presented: Matthew R. Thomas, “Kentucky Fishes”, 3rd edition, 2021 was a state of Kentucky “fishes field guide”. This book was published by the “Kentucky Department of Fishes & Wildlife Resources”. I discussed the difference between two culinary styles of fish: “sushi” (AFC) & “fish & chips” (Long John Silver). Kentuckians in the restaurant industry included: Harlan Sanders, Duncan Hines & Jim Patterson.