The June edition of Eating well is now out in the USA with three spreads of my seafood illustrations. The article is about how the world’s warming oceans are shifting undersea ecosystems. Instead of the common types of seafood such as salmon and shrimp, we should start eating more unusual species such as jellyfish.
North Pacific Hake, California Spiny Lobster, Red Sea Urchins and Shortspine Thorhead.
Canonball Jellyfish, Butterfish, Green Crab and Acadian Redfish.
California Market Squid, Scup, Black Sea Bass, Sea Robin and Spiny Dogfish.