Marine ecologist Jill Grover has written her first book titled “Ecological Food for Thought on Seafood,” which was published in September by Infinity Press.
This fact-filled book, written for a general audience, considers the ecological costs of eating seafood. Topics include which factors to consider when selecting seafood, and how to make sustainable choices that will not jeopardize future fishery stocks. The ecological costs of capture fisheries and aquaculture are also compared.
The final section of this book contains a selection of sustainable seafood recipes that utilize local fish and shellfish. Notably, one recipe includes instructions on how to make risotto from a salmon head.
Grover, who has a PhD from Rutgers University, recently retired from Oregon State University’s Hatfield Marine Science Center after spending 20 years conducting research and publishing her findings in scientific journals. She studied various aspects of the feeding ecology of larval and early-juvenile stages of commercially and ecologically significant marine fish species, in the Pacific and Atlantic Oceans, from Alaska to the Bahamas. She lives close to the sea, just north of Alsea Bay, and eats close to the sea.
People can meet the author at a book signing on Saturday, Nov. 9, from 1 p.m. to 3 p.m. at Toad Hall, located at 237 West 3rd Street, Yachats. For more information related to this event, call 541-547-4044.For the complete article see the 11-06-2013 issue.
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