Produced by Monica Rogozinski
Have you ever wondered how the pros learn to take a fish from a boat to the table? Aliza Green studied with the masters to write her new book, The Fishmonger's Apprentice. She goes inside Samuel D'Angelo's Samuels and Son Seafood Company to learn how to clean and prepare a variety of seafood species. She'll show you how to purchase and prepare the lesser-known species of fish. Joe Lasprogata, Samuel's director of purchasing and a marine biologist, takes you on a tour of their new state of the art facility and discusses this wholesaler's investment in the strong future of fisheries, oceans and waterways. Sustainability, notes Green, Lasprogata, and D'Angelo, needs a commitment from both suppliers and consumers. Knowledge is the key.
Online Extra: Meet Aliza Green
Aliza Green is an award-winning Philadelphia-based chef and author whose books include Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), Four Field Guides to Food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot.
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Samuels, the region's largest wholesale seafood distributor, until recently had been buying three to four wild bluefin weekly, and only fish caught responsibly with rod and reel. But in a further commitment to sustainability, Samuels recently made the difficult decision to stop selling wild bluefin tuna.
"We recognize there is a significant problem with bluefin tuna due to overharvesting over the last 30 years," said Joseph Lasprogata, director of purchasing at Samuels. "We will no longer handle wild northern bluefin tuna. By doing this, we hope to bring attention to this important issue. When stocks have reached a healthy level, we'll carry bluefin once more." Instead, Samuels has become the regional supplier of Kindai tuna, born and bred at Japan's Kinki University's Fisheries Laboratories, as one way to sustain the bluefin, at least for top restaurants.
Learn more about this decision.
To join Aliza on her upcoming fish-friendly Turkish culinary tour (with visits to Aegean fish markets and the Kumkapi Fish Market in Istanbul plus farewell dinner at Balikçi Sabahattin Restaurant, a famous fish restaurant) go to www.epicopia.com
You can learn more and order Aliza Green's book The Fishmonger's Apprentice online at Amazon.
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