In many parts of the United States, seafood consisted of canned salmon and canned tuna fish. Processing seafood by freezing was in its infancy. Fresh fish was sold in grocery stores and restaurants mainly in coastal cities such as Seattle, San Francisco, Boston, and New York. Today, technological advances, such as jet airplanes and new freezing techniques, have made it possible for processors and distributors to offer people throughout the United States and in other nations a wide variety of seafood. Fresh, wild salmon from Alaska nestle next to frozen, farm-raised tilapia from China in grocers’ counters across America.
My book explains how this transformation occurred. To do so, I explore the interactions among fishers, executives of seafood-processing firms, governmental officials, scientists, and environmentalists in formulating policies that created the food chains connecting boats to consumers.