For all you sushi lovers out there, this beautiful little book is a must-have. As an informative read from cover to cover or a quick reference carried to dinner in a pocket or purse, you’ll find many ways to put Sustainable Sushi to use.

Sushi is an excellent source of raw protein which is essential to a healthy diet. In Japan, sushi chefs undergo ten years of training. In America, a 12-week certification is followed by four years of on-the-job training under a master chef. Both approaches speak to the importance of food safety as well as the art involved in this culinary tradition.

Because this unique cuisine has been growing in popularity throughout North America, many of the most popular fish on sushi menus are paying a steep price. Destructive fishing and farming practices are damaging populations of several species, giving a dim look to the future of our favorite sushi dishes, and the environments from which they come. What is the sushi lover to do? Casson Trenor’s heavily-researched data and accessible format will give you the answers on forty of the most common fish and shellfish to be found at a North American sushi bar. An introduction explains the facts on such topics as mercury and PCB levels, over fishing, and species extinction. Then, each species is addressed in an informative profile which includes:

• the level of mercury, PCB, and other toxic pollutants found in the fish • both the English and Japanese names • beautiful color photographs and illustrations • the fishing locations and whether their practices are damaging to fish populations • color-coded recommendations to help you easily make the sustainable choice

As Trenor says in his introduction: “If we are aware of the long-term effects of our seafood choices, we can ensure the survival of the ocean and its bounty--as well as the art of sushi itself--for many years to come. See you at the sushi bar. Itadakimasu!”