In The Perfect Protein, Andy Sharpless shows how seafood is the healthiest, cheapest, most environmentally friendly source of animal protein on Earth. Sharpless contends that we must save the world’s seafood not only to protect marine life and biodiversity but also to stave off the coming humanitarian crisis.

With Earth’s human population expected to reach 9 billion by 2050—adding the equivalent of two Chinas to current numbers—we need wild fish more than ever to feed us (especially the nearly 1 billion of the world’s poorest people who rely on seafood as their main source of animal protein).

The bad news is that wild fish populations are in decline because of overfishing, destruction of habitat, and bycatch. We are grinding up small “reduction” fish such as anchovies, mackerel, and sardines into feed for salmon and other farmed animals even though these overlooked fish are delicious and packed with health-boosting omega-3 fatty acids—and could feed millions inexpensively.

The good news, as Sharpless and Evans reveal, is that if just 25 coastal nations of the world—including the United States—take three key steps to better manage their wild seafood supply, the world’s oceans will not only become more biodiverse, they will sustainably provide more fish for the world to eat. And more fish in our oceans and in our bellies will result in less obesity and heart disease and reduced carbon emissions.



With a foreword by former President Bill Clinton and delicious, sustainable seafood recipes from 21 top chefs such as Mario Batali, Eric Ripert, and José Andrés, as well as a set of simple rules for how to be a responsible seafood consumer, The Perfect Protein gives us all a lot to think about: namely, that we can and should save the oceans, eat more fish, and feed the world.