
Fishmonger Bart van Olphen & chef Tom Kime travelled to MSC-certified fisheries & 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 & their ocean-friendly fishing methods. Each chapter features both a fishery & a type of fish from a different part of the world, &
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 & haddock, English Dover sole & Danish mussels show the wide range of sustainable fish available & the best ways to cook them at home. Including a foreword by the Marine Stewardship Council on the future of our oceans & 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.