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Fishmonger Bart van Olphen and chef Tom Kime travelled to nine MSC-certified fisheries all over the world. From the wild salmon in the Yukon river in Alaska, to rock lobster caught using baited pots just off the coast of Perth in Australia, this book tells the stories of the beautiful fish caught at these sustainable fisheries, the fishermen 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, French sardines, English Dover sole and Vietnamese clams show the wide range of sustainable fish available and the best ways to cook them at home. There is a special feature that focuses on the future of our oceans and sustainable methods of catching fish.