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Distributed for Reaktion Books


A Global History

Distributed for Reaktion Books


A Global History

 Rich in omega-3 fatty acids, cheap, and widely available, salmon is often listed as an essential part of any diet. A delicious and versatile fish, it can be used to make sashimi, cold smoked for lox, or shaped into a fishcake as an alternative to hamburgers. But while salmon is enjoyed all over the globe, it also swims at the center of controversy, with commercial fishing, global warming, and loss of freshwater habitats all threatening salmon populations and the ecological and health impacts of intense salmon farming under fire.
In this beautifully illustrated book, Nicolaas Mink takes readers on a culinary journey from the coast of Alaska to the rivers of Scotland, tracing salmon’s history from the earliest known records to the present. He tells the story of how the salmon was transformed from an abundant fish found seasonally along coastal regions to a mass-produced canned food  and a highly prized culinary delight. Exploring the nutritional benefits of this fish, he examines recent studies that show how these benefits diminish in farm-raised salmon. With many delicious recipes, Salmon is the perfect gift for every fish lover.

128 pages | 40 color plates, 20 halftones | 4 3/4 x 7 3/4 | © 2013


Food and Gastronomy

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“In his entertaining history of this fish as food, Mink reminds us that this controversial expression of our love affair with eating salmon is but the latest chapter in a story that long predates recorded history. . . . Be sure to try the recipes at the end.”

Times Literary Supplement

“Part of the admirable ‘Edible’ series, this is more a celebration of the King of Fish than an angling book—a sparkling essay on the methods of culture and capture, plus the comestible qualities of Pacific and Atlantic salmon, from the mighty King to the humble Humpie. Eclectically illustrated, it includes a (literally) potted history of fish canning, some good anecdotes, and several unusual recipes.”

Country Life

Table of Contents

Prologue: Looking Back from Sitka, Alaska

1              A Natural History of Salmon Eating

2              Cured

3              Canned

4              Fresh

Epilogue: The Future of Edible Salmon


Select Bibliography

Websites and Associations


Photo Acknowledgements



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