Become an Eco Chef – Learn about the conservation issues facing BC
fisheries and how you, as a consumer, can help make a difference. At
the same time, you can enjoy the favourite recipes of inspiring
Canadians like Sarah McLachlan and Peter Gzowski as well as local
heroes form BC’s coast.
Through the publication of our cookbook Fish For Thought, we
strive to increase public awareness about conservation issues and
provide the public with ways that they can promote sustainable
fisheries. At the same time, we offer exciting new ways to prepare
seafood!
People depend on the marine environment for food, employment,
recreation, and inspiration. It is for this reason that we believe
people want to learn about how we look after our ocean so they can play
a role in promoting sustainable use of marine resources. However, the
management of our fisheries is very complex and often confusing to the
general public. Fish for Thought: An Eco Cookbook provides insight into
12 fisheries in BC, how they are managed, and how the reader can easily
promote sustainable fisheries.
Each chapter of this innovative cookbook has four distinct features:
- A stock-rating system that indicates the current health of
the fishery. Each fishery is assessed on a scale of 0-3, where 0 means
a species that is endangered and should not be caught, bought, or
eaten, and 3 being a species that is plentiful and therefore safe to
catch and eat. This rating system is based on government-produced fish
stock status reports. - Insightful and interesting information on that particular fishery.
Through this information, the reader can develop a greater knowledge
and understanding of the marine environment. - Conservation tips, designed to help readers/consumers make responsible decisions when shopping for seafood.
- Sample recipes contributed by conservation minded entertainers,
food-critics, chefs, and fishermen. This impressive list includes
exciting recipes such as Sarah McLachlan’s Sun-Dried Tomato and Pecan
Pesto with Prawns, Natalie MacMaster’s Crustless Tuna Broccoli Quiche,
James Barber’s Fried Shrimp and Mango Salad, Umberto Menghi’s Poached
Fillet of Rockfish with Orange Sauce, Peter Gzowski’s Lazy Salmon on a
BBQ, Roy Henry Vickers and Andrea Briggs’ Smoked Salmon Bisque, and
many others. These recipes range from quick and easy to elegant, and
are sure to add zest and style to any kitchen.
[Living Oceans Society]
