Additional information
by Dan Saladino (Author)
A captivating tour through some of our most cherished marine food traditions, and the danger of extinction that they increasingly face in today's world.
In this standalone extract from Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods from the sea before it's too late.From exploring the curious case of the wild Scottish salmon and its tumultuous history; to observing the elaborate and highly ritualized process of making Japanese shio-katsu, that prized form of dried skipjack tuna; to learning about the artisanal production of dried mullet roe by the Imraguen in Mauritania; the ocean foodways Saladino profiles here are essential guides to treasured foods the rest of us have forgotten or didn't know existed. Throughout these original and grippingly written chapters, Saladino shows us that when foods become endangered, we risk the loss of not only traditional foodways, but also flavors, smells, and textures that may never be experienced again. And he also shows how endangering stocks of at-risk fish comes with the added loss of the human cultures that are tied together with them, and the greater dangers that overfishing poses to marine ecosystems at large. From the Sea is part of the Picador Shorts series "Oceans, Rivers, and Streams" in which excerpts from beloved classics speak to our relationship with our water bodies, great and small.
Author Biography
Dan Saladino is a renowned food journalist who has worked at the BBC for over twenty-five years. For more than a decade he has traveled the world, recording stories of foods at risk of extinction--from cheeses made in the foothills of a remote Balkan mountain range to unique varieties of rice grown in southern China. His work has been recognized by the James Beard Foundation, the Guild of Food Writers, and the Wainwright Prize for Writing on Conservation.
Number of Pages: 96
Dimensions: 0.4 x 7.4 x 4.9 IN
Publication Date: June 10, 2025
