Fish Tales: in Association with MSC - Hardcover

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

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.