Fish Tales: Stories and Recipes from Sustainable Fisheries Around the World by Bart Van Olphen and Tom Kime

  • Salmon fishcakes with herb-crushed potatoes (page 20)

    from Fish Tales: Stories & Recipes from Sustainable Fisheries Around the World Fish Tales by Bart Van Olphen and Tom Kime

    • Categories: Lunch; Main course
    • Ingredients: salmon fillets; milk; potatoes; scallions; bay leaves; arugula; parsley; black peppercorns; lemons; dill
    • Accompaniments: Roast garlic and herb mayonnaise
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  • ISBN 10 1856268837
  • ISBN 13 9781856268837
  • Published Nov 26 2009
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Fishmonger Bart van Olphen and chef Tom Kime travelled 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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