Paul Johnson is the founding partner of Monterey Fish Market, a wholesaler in San Francisco that supplies only sustainably caught and farmed seafood to Bay Area restaurants, and a retailer with a shop on Hopkins Street in Berkeley. He has just written the seafood cookbook for our time, “Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthly, Delicious, and Environmentally Sustainable Seafood” (Wiley, $34.95). It's brilliant, telling us everything we need to know about edible fish and seafood now, when the oceans are at a tipping point. The recipes, completely modern, doable and delectable, draw on a seasonal pantry. Check out the sexy fish and shellfish minestrone with pesto.
Johnson has practically invented what it means to be a sustainable fish purveyor. He's lived the back story of every catch for almost 30 years, witnessing species come and go. Because fish are his livelihoodand his love, he has had to play a proactive role in advocating sound ocean management. “Fish Forever” is the book that finally will get healthful fish onto your table — and keep them there.
SUSTAINABLE SEAFOOD EVENT
Slow Food Russian River is putting on its second annual Seafood Salon and Feast on July 29. An expert panel will be on hand at the UC Davis Bodega Marine Laboratory in (2099 Westside Road, Bodega Bay) from 1 to 4:30 p.m. ($10); a seafood dinner at the Seaweed Café (1580 East Shore Drive, Bodega Bay) from 6 to 9 p.m. follows ($125).
For tickets and information, visit www.slowfoodrr.org or call (707) 824-8448.