Fishmonger Bart van Olphen and chef Tom Kime traveled to MSC-certified fisheries and fisheries in assessment all over the world in search of sustainable fish. From the wild salmon in the Yukon River in Alaska, to clams harvested from the Mekong delta in Vietnam, this book tells the stories of the beautiful fish caught at these sustainable fisheries, the fishermen that work there and their ocean-friendly fishing methods. Each chapter features both a fishery and a type of fish from a different part of the world, and includes not only stunning travel photographs but also a selection of utterly delicious recipes by Tom Kime, complete with tempting food photographs. Chapters on South African hake, Norwegian cod and haddock, English Dover sole and Danish mussels show the wide range of sustainable fish available and the best ways to cook them at home. Including a foreword by the Marine Stewardship Council on the future of our oceans and its 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.
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Van Olphen, in partnership with British chef Tom Kime, has travelled the world investigating sustainable fisheries, from Yup'ick Eskimos working the Yukon for salmon, to the Cape Town hake fleet. This is all detailed in a new book, topped off with irresistible fish recipes. --The Guardian
Chef Kime and sustainability expert van Olphen travelled the world , meeting the likes of Alaska eskimos and Norwegian cod fishermen, all of whom fish sustainably. This book published in association with the Marine Stewardship Council, combines interviews, stunning photography and delicious recipes. --Waitrose Food Illustrated
Van Olphen, in partnership with British chef Tom Kime, has traveled the world investigating sustainable fisheries, from Yup'ick Eskimos working the Yukon for salmon, to the Cape Town hake fleet. This is all detailed in a new book, topped off with irresistible fish recipes. --The Guardian--- Buying and eating the right species when fish stocks are dwindling is confusing, so this book is very useful and the recipes are so enticing and simple as you'd expect from a food writer of Kime's calibre. --Thomasina Miers, The Times
Chef Kime and sustainability expert van Olphen traveled the world , meeting the likes of Alaska eskimos and Norwegian cod fishermen, all of whom fish sustainably. This book published in association with the Marine Stewardship Council, combines interviews, stunning photography and delicious recipes. --Waitrose Food Illustrated
Van Olphen, in partnership with British chef Tom Kime, has traveled the world investigating sustainable fisheries, from Yup'ick Eskimos working the Yukon for salmon, to the Cape Town hake fleet. This is all detailed in a new book, topped off with irresistible fish recipes. --The Guardian--- Buying and eating the right species when fish stocks are dwindling is confusing, so this book is very useful and the recipes are so enticing and simple as you'd expect from a food writer of Kime's calibre. --Thomasina Miers, The Times
Chef Kime and sustainability expert van Olphen travelled the world , meeting the likes of Alaska eskimos and Norwegian cod fishermen, all of whom fish sustainably. This book published in association with the Marine Stewardship Council, combines interviews, stunning photography and delicious recipes. --Waitrose Food Illustrated
Van Olphen, in partnership with British chef Tom Kime, has traveled the world investigating sustainable fisheries, from Yup'ick Eskimos working the Yukon for salmon, to the Cape Town hake fleet. This is all detailed in a new book, topped off with irresistible fish recipes. --The Guardian--- Buying and eating the right species when fish stocks are dwindling is confusing, so this book is very useful and the recipes are so enticing and simple as you'd expect from a food writer of Kime's calibre. --Thomasina Miers, The Times
Chef Kime and sustainability expert van Olphen traveled the world , meeting the likes of Alaska eskimos and Norwegian cod fishermen, all of whom fish sustainably. This book published in association with the Marine Stewardship Council, combines interviews, stunning photography and delicious recipes. --Waitrose Food Illustrated
Van Olphen, in partnership with British chef Tom Kime, has traveled the world investigating sustainable fisheries, from Yup'ick Eskimos working the Yukon for salmon, to the Cape Town hake fleet. This is all detailed in a new book, topped off with irresistible fish recipes. --The Guardian--- Buying and eating the right species when fish stocks are dwindling is confusing, so this book is very useful and the recipes are so enticing and simple as you'd expect from a food writer of Kime's calibre. --Thomasina Miers, The Times
About the Author
Bart van Olphen set up Fishes, the first sustainable fishmongers in continental Europe and his chain of shops now stock the largest range of MSC-certified products. He works with fisheries around the world, finding ways to catch fish in a sustainable way (www.fishes.nl). Tom Kime has worked at the River Café, and for Rick Stein and David Thompson, and is the author of, amongst other books, the award winning Exploring Taste and Flavour and Street Food. He has presented three TV series and appears regularly on the BBC's Saturday Kitchen and Ready Steady Cook in Australia. His website is www.tomkimechef.com.
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4 of 5 people found the following review helpful
By S. Amey
Format:Hardcover
After reading a small review of this book in a newspaper i decided to buy it. That was a great decision.
If your into cooking fish and knowing where and how its gathered then you will love this book.
The photography is excellent as well. So its a visual feast as well as a great read. All the recipes are top class.
If your into cooking fish and knowing where and how its gathered then you will love this book.
The photography is excellent as well. So its a visual feast as well as a great read. All the recipes are top class.
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