American Catch

Despite the fact that we're surrounded by water, an astounding 90 percent of the seafood Americans eat is imported. But it hasn't always been this way. In his new book, "American Catch: the Fight for Our Local Seafood," best-selling author and conservationist Paul Greenberg chronicles the outsourcing of the United States seafood industry through the stories of three seafood staples that are now all but gone from our plates: the Eastern oyster, the Sockeye salmon and the Louisiana Brown Shrimp.