From wild salmon in the Yukon River in Alaska, to clams harvested from the vast sand flats of the Mekong Delta in South Vietnam, this book tells the stories of beautiful fish caught at sustainable fisheries, the fishermen that work there, and their ocean-friendly fishing methods.
Authors Bart van Olphen and Tom Kime traveled the world visiting MSC-certified fisheries and fisheries under assessment. They provide an eye-opening account of the realities of life at sea, the struggle against the elements, and the battle against overfishing and declining fish stocks.
Each chapter focuses on a fishery and a fish, from South African hake in Cape Town to English Dover sole in Hastings, illustrated with evocative photographs of fishermen at work on the rolling waves. Alongside sit utterly delicious recipes by award-winning chef and cookbook author Tom Kime. From Stir-fried Vietnamese Clams with Thai Basil and Chile Jam and Seared Tuna with Fresh Turmeric, Scallion, and Chile to Salmon Fishcakes Made with Herb-Crusted Potatoes and Baked Catalan Mussels with Tomato, Garlic, and Olive Oil, these mouth-watering recipes are inspired by a variety of cultures.
Including a specially written foreword by the Marine Stewardship Council addressing their work around the globe, Fish Tales shows the importance of sustainable methods so fish remain a vital ingredient that we can all enjoy for years to come.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything