MATTHEW EVANS: '<i>Eat Like a Fish</i> is a rollicking, brutally honest tale of a broken fisherman and his quest to save himself and the world. The gritty message for foodies and those interested in the health of our oceans is astounding in its simplicity; Love and fear the ocean, and don't take too much from her. Bren Smith's life story, as a trawler-hardened pillager of the ocean, small-time drug dealer, grifter and school dropout turned seaweed farmer is laced with tales of hope; that by using shellfish and sea vegetables we can feed the world and heal the oceans at the same time. Read this, and you'll never look at the bounty of the seas, or the buccaneers that work those seas for us, the same again.'<br /><br />KIRSTEN BRADLEY, Milkwood: 'The future of regenerative agriculture must include regenerative ocean farming. The important work that Bren Smith and his fellow ocean farmers are innovating is essential to the future health of not just our communities and our oceans, but to our planet as a whole. An enjoyably riveting, essential read.'<br /><br />RENE REDZEPI, head chef and co-owner of restaurant Noma: 'Seaweed is the food of the future; it's a powerhouse of nutrition and holds a world of untapped flavor and deliciousness. Bren's underwater kelp farms can feed us for years to come and the more we eat, the more we also give back to the ocean. This book leads the way.' <br /><br />MARK BITTMAN, author of <i>How to Cook Everything: '</i>Bren Smith's book on seaweed farming is something I've been looking forward to for years.'<br /><br />YVON CHOUINARD, founder, Patagonia: 'Bren Smith is a hero of ours - not just for his ingenious vertical farming of kelp and shellfish in the Thimble Islands, but for facing squarely the root causes of one crisis with many symptoms: climate change, desertification, obesity, and hunger. This book shows us new ways to grow food and make a living that can both heal the planet and make life more satisfying.'<br /><br />BOOKPAGE REVIEW: 'Smith is an articulate, very human ambassador for sustainable, ethical and environmentally beneficial mariculture, weaving his plea for changing the way we eat with solid proof of why it's so necessary. He includes a global history here as well, spanning coastal cultures from China and Japan to Scotland and Atlantic Canada, all rich with best practices and viable traditions...If this new age of "climate cuisine" needs an introduction,<i> Eat Like a Fish</i> is surely it.'