farmed salmon and trout don’t have access to
the wild crustaceans, they have paler flesh
unless their feed is supplemented (usually
with crustacean shell by-products or an
industrially produced carotenoid called
canthaxanthin).
The Fish We Eat
The number of different kinds of fish in the
world is staggering. Of all the animals that
have backbones, fish account for more than
half, something approaching 29,000 species.
Our species regularly eats hundreds of these.
Perhaps two dozen are at least occasionally
available in U.S. supermarkets, and another
several dozen in upscale and ethnic
restaurants, often under a variety of names.
The box beginning on p. 195 surveys the
family relations of some commonly eaten
fish, and the paragraphs that follow provide a
few details about the more important families.