This collection, first published in 1925, describes Grey's fishing adventures in exotic locales throughout the Pacific Region.

“Bart van Olphen elevates canned tuna to the heights of deliciousness.”—The New York Times Scrumptious recipes for tuna, mackerel, herring, and more—so

In a lively account of the American tuna industry's fortunes and misfortunes over the past century, a celebrated food writer relates how tuna went from being so