A sequel to the best-selling The Ocean Wise Cookbook, this is an all-new collection of recipes for sustainable seafood. Made with the help of the world-renowned Vancouver Aquarium, this book contains
A sequel to the best-selling The Ocean Wise Cookbook
, this is an all-new collection of recipes for sustainable seafood. Made with the help of the world-renowned Vancouver Aquarium, this book contains updated information on how an environmentally conscious consumer can make ocean-friendly buying choices and turn them into delicious meals.
This book contains over 100 recipes from some of Canada's top chefs and restaurants. The book's editor, Jane Mundy has found that Canadian chefs care about living in a world where future generations can enjoy our aquatic bounty just as we do, and have supported the project by providing some of their favourite recipes for cooking fish and seafood.
It also includes up-to-date resources for which fish are best to buy, guides to important seafood cooking techniques, and advice from top chefs.
Make your next meal both sustainable and delicious with one of these Ocean Wise recipes. Meals include:
- Hot Smoked Sockeye Salmon with Charred Orange and Maple Syrup
- Rainbow Trout Ceviche
- Savory Anchovy Eclairs
- Grilled Guajillo Spot Prawns with Gazpacho
- Seaweed Salad
Ocean Wise is a nationwide conservation program created by the Vancouver Aquarium to educate restaurants and consumers about the issues surrounding sustainable seafood.
View Biographical note
is a freelance writer and editor. Her articles have appeared in The Globe and Mail, the National Post, the Vancouver Sun, and Western Living. She also has 20 years of experience as a professional cook. Jane lives in Vancouver.
From the Introduction
View Excerpt from book
The hard part of the project was coordinating contributions from 90 chefs and getting a comprehensive representation of seafood and fishes. And there was the local versus national focus to consider. Although there were recipes from chefs across the country, most came from B.C. And we didn't consider the possibility of a "national readership" early on. Would a reader in Ottawa or Halifax be able to source most west coast fish?
Fortunately, I don't have that problem with the second Ocean Wise Cookbook. Many more chefs and restaurants across Canada have become Ocean Wise. Many of their recipes feature seafood and fish sourced locally, such as PEI mussels and Lake Erie pickerel. And editing the first cookbook was a huge learning curve: I learned that frozen can be better than fresh; that many fish farms are sustainable; and sardines really are delicious, thanks to the Ocean Wise chefs' superb recipes.