farmed salmon and trout don’t have access to the wild crustaceans, they have paler flesh unless their feed is supplemented (usually with crustacean shell by-products or an industrially produced carotenoid called canthaxanthin) The Fish We Eat The number of different kinds of fish in the world is staggering Of all the animals that have backbones, fish account for more than half, something approaching 29,000 species Our species regularly eats hundreds of these Perhaps two dozen are at least occasionally available in U.S supermarkets, and another several dozen in upscale and ethnic restaurants, often under a variety of names The box beginning on p 195 surveys the family relations of some commonly eaten fish, and the paragraphs that follow provide a few details about the more important families Shellfish are also a diverse group of animals They lack backbones and differ from finfish in important ways, so they’re described separately, p 218 The Herring Family: Anchovy, Sardine, Sprat, Shad The herring family is an ancient, successful, and highly productive one, and for centuries was the animal food on which much of northern Europe subsisted Its various species school throughout the world’s oceans in large, easily netted numbers and are relatively small, often just a few inches long but sometimes reaching 16 in/40 cm and 1.5 lb/0.75 kg Members of the herring family feed by constantly swimming and straining tiny zooplankton from the seawater They thus have very active muscle and digestive ... The herring family is an ancient, successful, and highly productive one, and for centuries was the animal food on which much of northern Europe subsisted Its various species school throughout the world’s oceans in large,... easily netted numbers and are relatively small, often just a few inches long but sometimes reaching 16 in/40 cm and 1.5 lb/0.75 kg Members of the herring family feed by constantly swimming and straining tiny...Shellfish are also a diverse group of animals They lack backbones and differ from finfish in important ways, so they’re described separately, p 218 The Herring Family: Anchovy, Sardine, Sprat, Shad The herring family is an ancient, successful,