REVIEWS
Ocean Wise Cookbook Reviews
http://www.straight.com/article-352502/vancouver/ocean-olive-grove-cookbooks-hooks
By Carolyn Ali, Georgia Straight
Editor Jane Mundy has compiled this beautiful book that’s an educational read before you hit the fish counter and a practical resource in the kitchen. There’s a rundown of good and bad options (did you know that red snapper is on the “Avoid” list?) and an essay on farmed fish. The section with step-by-step guides on how to fillet a round fish, shuck an oyster, clean a squid, and more is especially useful.
The book includes 139 recipes contributed by chefs across the country, the bulk on the West Coast. There’s also a chapter featuring canned products like tuna and smoked oysters. Convenient and budget-friendly, these make getting those all-important omega-3s easier.
http://www.montrealgazette.com/news/Season+best+cookbook+picks+open+world+food+choices/3839884/story.html
Montreal Gazette
Eating seafood may be good for you, but it's not always good for the planet. Ocean Wise is a nationwide conservation program created by the Vancouver Aquarium to promote the consumption of sustainable seafood rather than overfished species. Renowned Canadian chefs including Michael Smith, Rob Feenie and Jamie Kennedy have contributed Ocean Wise recipes to this book, delectable dishes like Grilled Scallops with Charred Heirloom Tomato Salad.
http://www.closetcanuck.com/2010/11/oceanwise-cookbook-seafood-recipes-that.html
By Closet Canuck Sue Frause
Although I often find myself hopping on the Internet to search for a recipe, I love cookbooks. And a beautiful, new cookbook has recently arrived. The Ocean Wise Cookbook: Seafood Recipes That Are Good for the Planet was edited by my journalist friend Jane Mundy of Vancouver, BC. Here are Jane's thoughts on fish and seafood:
"Most of us have a favourite fish or seafood that is cooked in a certain way. Maybe for you, it's cod and chips, or an exquisite morsel of bluefin tuna sashimi, or beluga caviar on toast points. But these days many of us realize that because we have not responsibly managed the supply of these fish, they are in danger of disappearing. We must learn to take a more responsible approach to what we eat and consider how our individual choices affect the world."
It's a beauty of a book, from the cover photograph and other images by Tracey Kusiewicz to the dozens of recipes from such renowned chefs as Michael Smith, Rob Feenie and Jamie Kennedy. There's also a guide to sustainable seafood and freshwater fish, along with tips on purchasing, storing, preparing and cooking fish and seafood.
http://www.foodgirlfriday.com/cookbook-the-ocean-wise-cookbook/
Vancouver writer and editor Jane Mundy set out to clear through the muddle, while highlighting just what is so amazing about the pelagic bounty, and she succeeds admirably. The Ocean Wise Cookbook is not just a collection of ocean-friendly seafood recipes. It is a monumental resource for novice pescetarians, giving clear, simple advice on how to store, prepare and cook fresh and frozen, farmed and wild seafood, as well as clarifying what sustainable is really all about. Farmed, it turns out, is not always a bad choice—in fact, it can sometimes be preferable to wild, especially when speaking of shellfish like clams, mussels and scallops.
The recipes are accessible, easy to follow, and range from a simple chowder courtesy of an East Coast fisherman to sesame-marinated jellyfish from Chef Frank Pabst of Blue Water Café. Here is the recipe for the halibut fish and chip roll with Japanese tartar sauce, from Chef Josh Wolfe (Fresh Local Wild), former Executive Chef at Coast Restaurant.
http://urbandiner.ca/2010/11/04/oceanwise-cookbook-launch-and-giveaway/
In celebration of the recent launch of “The Ocean Wise Cookbook: Seafood Recipes That Are Good for the Planet“, I am thrilled to have an extra copy of this most beautiful book to give away to one of our lucky UD readers. Featuring over 135 unique sustainable seafood recipes from some of the top chefs in Canada, not to mention some stunning photography by Tracey Kusiewicz (foodiephotography.com) and wine pairing suggestions by Tom Firth (wineaccess.ca), this book is a wonderful and inspired addition to one’s kitchen library.
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