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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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 Cafe, 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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