Paul Greenberg

Author bio

Paul Greenberg is the author of the James Beard Award–winning, New York Times bestseller Four Fish and American Catch. He is also a regular contributor to the New York Times and has written for National Geographic, GQ, The Times (of London), and Vogue. He lectures on seafood and the environment around the world. Greenberg is currently a fellow with the Safina Center and a Pew Fellow in marine conservation.

Paul Greenberg’s Contributions:

Unearthing the Original Mediterranean Diet

Archaeologist Dimitra Mylona’s odyssey to reveal the Mediterranean Sea’s lost bounty.

Dec 13, 2022 | 3,200 words, about 16 minutes

The Fish That Gave Too Much

The Italian fish sauce—colatura—is made from anchovies and literally adds the Mediterranean into the famously healthy Mediterranean diet. So many good things, however, have a downside.

Jul 24, 2018 | 3,100 words, about 16 minutes

Land Food Versus Seafood

The omegas battle it out in our budgets and our bodies.

May 18, 2017 | 950 words, about 4 minutes

Busting apart this aging dam on the Jeremy River in Connecticut opened up 27 kilometers of salmon habitat and spawning gravel for the first time in close to 300 years. Other fish will benefit too, including the eastern brook trout, sea lamprey, American eel, and river herring. Photo by Lia McLaughlin/USFWS

Dam Busters

A nascent environmental movement is liberating rivers and freeing fish.

Apr 4, 2017 | 1,700 words, about 8 minutes

A Tale of Three Seafood Sandwiches

How hard is it for Americans to eat locally sourced seafood?

Sep 2, 2015 | 1,800 words, about 9 minutes

What I Wish My Father Had Taught Me About Fishing

Or how modern sport fishing threatens a timeless tradition.

Jun 19, 2015 | 1,900 words, about 9 minutes

For a long time, fishermen have known this fish as a porgy. Restauranteurs, however, are introducing the porgy as Montauk sea bream, a white, flaky, and tasty grilled fish, relatively new to North American palates. Photo by Sean Barrett/Dock to Dish

Other Fish to Fry

As stocks of premium fish come under increasing stress from the growing human population, inventive chefs are cooking down the food chain, finding new uses for less-desirable fish. Is this the future of sustainable seafood?

Apr 22, 2015 | 2,600 words, about 13 minutes

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