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Home » Podcast Episodes » Interviews with Authors

127 The US has 90,000 Miles of Shoreline. So Why Does It Import the Majority of Its Seafood? with Craig Fear

Last Modified: Mar 4, 2024 · This post may contain affiliate links

Why does the US have 90,000 miles of shoreline yet import the majority of its most of seafood? My guest today is Craig Fear. He’s an author of 3 soup cookbooks, a blogger at Fearless Eating, and a board member of the New England-based seafood non-profit, Eating with the Ecosystem, which promotes a place-based approach to consuming seafood.

Craig fell in love with soups during his travels to East Asia but in his most recent cookbook, New England Soups from the Sea, he returns to his roots. To call this book a cookbook is a bit of a disservice, however, because it is also a commentary on the historical, social, and financial reasons that the US neglects the abundance of seafood on its shores (we have more square acreage available for fishing than for farming!), a primer on the types and uses of our seafood, and only then a huge collection of historic New England soup and chowder recipes.

Highlights

  • Craig’s story: soup = health
  • How his travels influenced his palette and the 3 books he’s written
  • Where is US seafood going
  • What happened to our taste for seafood
  • What are we guaranteed if we buy US fish
  • Success of rebuilding overfished stocks into sustainable levels
  • The wonders of shellfish aquaculture
  • Why is 90% of our seafood imported?
  • Demand-based models vs. Supply-based models
  • A few of the most undervalued fish in the US
  • What happened to New England lobsters?
  • Connecticut Clam Chowder - a cross of Manhattan & New England Clam Chowders
  • Hard shell vs. Soft shell clams

Listen to Craig Now

Craig's Storied Recipe: Connecticut Clam Chowder

Gluten Free Clam Chowder {Creamy Tomato Connecticut Chowder}

How To Contact Craig Fear

Buy his book New England Soups from the Sea on Amazon

Instagram: @FearlessEating

Facebook: Fearless Eating

Website: fearlesseating.net

Why Craig renamed Long Island Clam Chowder to Connecticut Clam Chowder. 

If you don't live in New England, Craig suggests buying seafood from redsbest.com

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Welcome, Friend!

I’m Becky Hadeed, a mother to 4, curious home cook, lover of extraordinary light, and host of The Storied Recipe Podcast. I consider it a great honor that my guests entrust me with their stories and allow me photograph and share their most treasured family recipes.

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dark and moody photo of Becky Hadeed kneading arepas dough

Welcome, Friend!

I’m Becky Hadeed, a mother to 4, curious home cook, lover of extraordinary light, and host of The Storied Recipe Podcast. I consider it a great honor that my guests entrust me with their stories and allow me photograph and share their most treasured family recipes.

More About Me ->

Most Popular Recipes

  • two slices of chewy golden nian gao on pink plate
    Baked Nian Gao: Glutinous Rice Cake (with Sticky Rice Flour)
  • hand holds flaky spiraled roti paratha (aka roti canai in malaysia) above lush green foliage.
    How to Make Flaky Roti Paratha (Malaysian Roti Canai)
  • pollo frito puerto rican fried chicken with no flour in basket lined with red checked napkin
    Pollo Frito: Puerto Rican Fried Chicken (Without Flour)
  • delicate white dish holds fish cooked in tomato sauce, topped with gently caramelized onons, dill and parsley
    Ukrainian Red Fish in Tomato Sauce

Follow in Your Favorite Player

Apple PodcastsSpotifyGoogle Podcasts

Listen to the Latest

Featured Episodes

  • 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee
  • 022 "I am Piotr's Granddaughter" with Lydia Cottrell
  • 019 "We Were Not Leprosy" with Suwanee Lennon
  • 077 Arabic Feasts with My Husband, John Hadeed
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