From the Sea

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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