Here’s how to eat salmon that’s good for you AND the ocean

Written by on April 15, 2016 in Fish, Other News

Sustainable seafood advocate, cook, and writer Maureen C. Berry just released her first book. Salmon: From Market To Plate, when you want to eat salmon that is good for you and the oceans, is a narrative-driven cookbook filled with great recipes, shopping tips, and information on creating a sustainable kitchen.

Salmon features numerous “every day” recipes and 10 recipes from celebrity chefs known for their dedication to ocean conservation and sustainable fisheries. It’s the first cookbook in The Sustainable Seafood Kitchen series. Grab a copy here!

Front cover of Salmon

Read the full press release to learn more.

Copyright © 2016 by Marine Science Today, a publication of Marine Science Today LLC.

About the Author

About the Author: Emily Tripp is the Publisher and Editor of MarineScienceToday.com. She holds marine science and biology degrees from the University of Miami's Rosenstiel School of Marine and Atmospheric Science and a Master of Advanced Studies degree in Marine Biodiversity and Conservation from Scripps Institution of Oceanography. When she's not writing about marine science, she's probably running around outside or playing with her dog. .

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