If you plan to celebrate Earth Day this Sunday, April 22, don't forget the water. Earth wouldn't be home without water, the habitat for the fish that nourish many omnivores among us. These fish provide livelihoods for coastal communities around the world. To give water its Earth Day due, we’re sharing an excerpt from Making Seafood Sustainable: American Experiences in Global Perspective, a new book by Seattle native and historian Mansel G. Blackford. In Blackford’s preface, you’ll see that history and water--along with politics and economics--do mix when it comes to understanding how to maintain our planet's natural resources.
Preface
Born in 1944, I remember clearly the excitement and relief that ran through members of my family on a cold, winter evening in 1952. Then a young boy growing up in a pre-Starbucks Seattle, I was delighted that my father, who pioneered in the development of Alaska’s king-crab fishery as the captain of the Deep Sea, a combined catcher-processing vessel, was home for several weeks. That night he received a telephone call from a friend, who was the master of another fishing boat that had also just returned to Seattle from Alaskan seas. He told my father that water had entered one of his ship’s cold-storage holds, partially flooding it and encasing the halibut there in ice. My father could have one of the fish, if he would come down to the vessel and chip it out. Times were tough, and my father was happy to do so. In the early morning, helped by a friend, he brought home a frozen 150-pound halibut. Fortunately, my family had a horizontal freezer large enough to receive the fish. For weeks, along with other family members, I ate halibut prepared in every conceivable manner—boiled, baked, fried, poached, broiled, and creamed. We also ate king crabs, for which a market was just being developed, from my father’s vessel, until we could hardly face another dish of them. Meat was a rare treat, indeed, in those years. However, members of my family were unusual in their dining habits.
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Winner of the Edelstein Prize from the Society for the History of
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