Author Description

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 Kime.