'I used to be a commercial fisherman, chasing your dinner on the high seas for a living, but now I farm twenty acres of saltwater, growing a mix of sea greens and shellfish.'
In Eat Like a Fish Bren Smith - a former commercial fisherman turned restorative ocean farmer - shares a bold new vision for the future of food: seaweed. Part memoir, part manifesto, through tales that span from his childhood in Newfoundland to his years on the high seas aboard commercial fishing trawlers, from pioneering new forms of ocean farming to surfing the frontiers of the food movement, Smith introduces the world of sea-based agriculture and advocates getting ocean vegetables onto our plates. There are thousands of edible varieties in the sea!
Here he shows how we can transform our food system while enjoying delicious, nutritious, locally grown produce, and how restorative ocean farming has the potential to create millions of new jobs and protect our planet in the face of climate change, rising populations, and finite food resources. Also included are recipes from acclaimed chefs Brooks Headley and David Santos.
Written with the humour and swagger of a fisherman telling a late-night tale, this is a monumental work of deeply personal food policy that will profoundly change the way we think about what we eat.
Smith combines memoir and sustainability treatise with mixed success while recounting his path from a rugged youth fishing the Bering Sea to inventing 3D ocean farming, a process that harvests a mixture of shellfish and ocean greens. In addition to telling his own story, he celebrates sea greens, gives guidance on starting an ocean farm ("Keeping Your Farm Afloat"), and looks back at the history, and into the future, of ocean farming. Any of these subjects could make a book of its own, and the resulting m lange is overstuffed and disappointingly under-realized. However, the work does have its highlights, such as discussions of the positive impacts brought about by ocean farming sustainable food production, increased employment, improved ocean water quality and of the many, sometimes surprising, uses of seaweed in fertilizer, animal feed, and fireproofing. Smith even provides seaweed recipes for at-home experimentation, such as Barbecue Kelp and Carrots, Kelp and Cauliflower Scampi, and Kelp Butter. This uneven but sometimes rewarding work shines a needed light on a lesser-known area of sustainable agriculture.