Media Hits

CBS This Morning with Chef Eric Ripert – May 28, 2013


SiriusXM's Stand Up! with Pete Dominick – May 29, 2013

I learned so much in this little book, I can't believe it's so small because I learned so much… It really is a fascinating book!

- Pete Dominick


The Rachael Ray Show – July 2, 2013


Commodities, Business News Network – May 31, 2013


 

If we're going to feed all these new people, and these hungry people, we need the oceans to be abundant. And not only that, we can get there.

- Andy Sharpless


MSNBC's "Andrea Mitchell Reports", August 16, 2013

 


Harvard Magazine, July-August 2013: Fish by Fish

The Perfect Protein promotes eating more fish because Sharpless believes, along with many others, that it’s healthy for the brain, the body, and the world. Choosing meat or poultry instead, he argues, directly affects the demand for grain, which leads in turn to further deforestation and loss of biodiversity; the oceans, which cover 71 percent of the planet, can still recover, despite current pollution and overfishing.


Wellness Center, ABC News: The Seafood You Should and Shouldn't Eat – July 5, 2013

To save the oceans—and our health—we need to eat more fish. The right fish. That's the mantra behind the new book The Perfect Protein, written by Andy Sharpless, the fearless leader of Oceana, the largest international organization focused solely on ocean conservation. Intrigued? So were we.


Living on Earth, NPR: The Perfect Protein – June 21, 2013

Click here to download or play the audio

One of the wonderful things about fish is they are an incredibly powerful and robust part of nature. If we will give them a little bit of room, they will rebound. … You can in our lifetimes, go back- plan to go back out into the ocean and see that there’s more fish out there, that we can raise our catch levels, that we can give people more jobs, and that people can eat a lot of this healthy and wonderful protein.

- Andy Sharpless


World on a Plate blog, The Guardian: Small and wild: how to feed fish to the world – June 10, 2013

[A book] about the ocean which one might pick up fully expecting to be dragged into the doldrums. But the authors' main aim is to teach people how to eat from the sea, instead of saying we can't. 'We were trying to write a new kind of book,' Sharpless explained, 'for people who consider themselves to be seafood lovers.


Men's Journal: A Better Way to Eat Fish – May 28, 2013

In his new book, 'The Perfect Protein,' Andy Sharpless outlines a straightforward plan: "Eat wild seafood. Not too much of the big fish. Mostly local." By clearly following through on this precept, with backing research from the fish conservation nonprofit Oceana, he provides a game plan toward eating the healthiest meat around.


National Geographic Newswatch: Farmed Fish Now More Popular Than Beef Worldwide – June 19, 2013

Sharpless added, “If you love tigers or gorillas, you should also care about the ocean, because if we don’t feed people from the sea, they’ll take all the land to try to feed themselves.”


Men's Health: Save The Seas With Oyster Pan Roast! – May 28, 2013

This article includes April Bloomfield’s oyster pan roast with tarragon toasts recipe.


The Oregonian: 'The Perfect Protein' author makes the case for abundant, healthy fish – June 10, 2013

Fish are good for your brain, your heart, your nerves. If you substitute fish for red meat, you get a reduction in obesity, heart disease, cancer. It's interesting how our own biology is so tuned up to benefit from fish.

- Andy Sharpless


Change Reaction, National Geographic: Protein for All: Fish and the Future of Food – June 13, 2013

Sharpless’s sound argument is that changing our tastes to eat more of those small fish (and less of the big ones) could lead to much more protein to go around.


Associated Press: A growing number of chefs turn to so-called trash fish to create sustainable menus – June 14, 2013

There's a long tradition of big famous chefs generating excitement around a new dish that people haven't previously eaten, and having that become a high status thing. One man's trash fish another man's new taste sensation.

- Andy Sharpless


RYOT: As summer seafood season approaches: four letters for consumers to remember – June 14, 2013

Confused about what to buy or order as seafood choices become more abundant this summer? Get some advice from the new book The Perfect Protein: The Fish Lover’s Guide to Saving the Oceans and Feeding the World by the CEO of Oceana Andy Sharpless and Suzannah Evans in four easy letters: (W) WILD, (L) LOCAL, (L) LITTLE, (S) SHELLFISH


Epicurious: The Perfect Protein: Q&A With Andy Sharpless – July 16, 2013

We're eating wild fish! So the things that we would do to make sure there are a lot of wild fish to eat as food would also serve to protect the ocean's fundamental biodiversity. You need the natural system to be strong, abundant, and diverse in order to have lots of food to eat.

- Andy Sharpless
 


Huffington Post: Trash Fish Dining Is Slowly Catching On — June 14, 2013

The oceans can play a very big part in making sure people have healthy and good food to eat between now and 2050. The goal of restoring those oceans to abundance is more achievable than people have generally understood.

- Andy Sharpless

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