매거진 F (Magazine F) Vol.27 : 생선 (Fish)

2 Intro

8 Letter from F

12 Fish Epics
Tuna and cod?the fish that started it all

36 Marine Life
People from all around the world who make a living at sea

43 Academic Manual
The history and breakdown of fish species alongside sustainability trends in the industry

64 F Cut
Primitive aspects of this pure and fascinating ingredient

72 Interview

72 Francesco Stara
The head chef of Fradis Minoris serves honest dishes made with ethically sourced seafood.

78 Kwangmin Kim
Sushi no Aya’s owner-chef presents his own world of flavors and shows his intense focus on detail.

84 On the Table
A variety of fish recipes

100 Sea in a Can
A thriving world of canned fish in Portugal

114 Salted Fish
Jeotgal salted seafood, a traditional culinary culture from Jejudo Island in Korea

120 Obsessed
The lifestyles of marine creature explorers

128 Interview

128 Charles Clover
The cofounder of Blue Marine Foundation talks about the destruction of marine ecosystems and extinction of sea creatures due to overfishing.

134 Fumitoshi Kano
Dashi Okume’s owner reframes dried fish from a contemporary perspective to boost future value.

140 Market
The time-honored history of traditional fish markets that epitomize regional culinary cultures involving fish

146 Seasonal Calendar
A calendar of when major fish species are in season

148 City Dive
A city guide by F

150 References
Recommended books and videos about fish

152 Outro

158 Index