Fish Tale

Next time you slink up to your favorite sushi bar, you might want to consider something more than just munching maguro or inhaling iwashi — at least according to Casson Trenor, the author of Sustainable Sushi. “The contemporary sushi industry has an immense negative affect on the oceans,” says Trenor, who has extensive experience working in ports, on boats and consulting for sushi restaurants. “Eating sushi itself is not bad. But we need to be realistic about our choices. If we continue to eat with impunity, we may very well doom the oceans, and thus the cuisine as well.”

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• Japanese Food and Cooking
• Food and Cooking

Sustainable Sushi is a colorful guide to the cuisine that features a variety of sea critters and information about how sustainable they really are. A color-based coding system makes for easy reference, and Trenor’s voice makes for an easy read. The author also goes into the all-important issue of mercury levels in each fish, an aspect that has become increasingly important in culinary society.

Trenor will be at the Boulder Bookstore, 1107 Pearl Street in Boulder, at 7:30 p.m. to sign books and talk about enjoying a delicious thing the right way. Call 303-447-2074.
Mon., April 13, 7:30 p.m., 2009