fish as food

Describes current fisheries failings, and provides recommendations for more sustainable practices (e.g., food and livelihood security, interdisciplinary approaches, ecosystem-based and community-based management, governance reforms, reduced capacity, and accountability.

Explains how to identify walleye, learn about their habitats and eating habits, and gives tips on taking care of the catch.

Discusses equipment, licensing, clothing, gear, safety precautions, and specialized techniques and strategies necessary for bowfishing.

"Introduces meat and fish in everyday meals to pre-readers using repetition of words and short, simple sentences with photos and illustrations to enhance the text"--Provided by publisher.

An illustrated guide to the cleaning, storing, preserving, cooking and serving freshwater fish. Includes recipes.

A view that Columbus's voyage was the product of a long sweep of history: the spread of Christianity and the radical cultural changes it brought to Europe, the interaction of economic necessity with a changing climate, and generations of unknown fishermen who explored the North Atlantic in the centuries before Columbus.

Describes how people have used fish as food throughout history, ways fish have been raised and prepared, and their nutritional value. Includes recipes for baked haddock and shrimp-filled baked potatoes.

Readers discover the ways fish are caught, processed, packaged, transported, and sold to consumers.

Photographs, illustrations, and text describe various foods necessary for a healthy diet, where they come from, and ideas for meals and snacks.