Partner content: MSC’s Ocean Cookbook 2022 – chefs and fishers from 18 countries unite to support sustainable seafood
Supplied by MSC
The Marine Stewardship Council (MSC), the ocean not-for-profit responsible for the world’s leading sustainable seafood ecolabel, has launched its Ocean Cookbook 2022. The cookbook with the message “Fish for tonight, and for tomorrow” is a global collaboration between 18 award-winning chefs and 18 sustainable fishers from around the world, united in the belief that sustainable fishing is a must if we are to protect our oceans.
Using seafood from 18 MSC-certified fisheries, the free digital cookbook highlights how easy it is to rustle up healthy, sustainable seafood dishes at home. The cookbook is the centerpiece of the MSC’s communications and marketing campaign for the new year, traditionally a time for healthy and more environmentally conscious eating.
Included in the choice of recipes are a simple and delicious Cape hake recipe by Cape Town-based cookbook author and food stylist Georgia East, a Scottish haddock recipe by Cornish restaurateur and UK MSC Ambassador Mitch Tonks, and roasted flaked Pacific halibut in a salad topped with crunchy seeds from Canadian MSC Ambassador Chef Charlotte Langley.
On the other side of the world, MSC Chef Ambassador Kaoru Ariga chose whole Icelandic capelin to top her Japanese somen noodle soup and encouraged us all to minimise food waste by eating the whole fish.
The cookbook includes stunning photography from internationally renowned food photographer David Loftus, who has worked with Jamie Oliver throughout his career. Named Professional Photographer Magazine’s 65th most influential photographer of all time, David Loftus is a great believer in sustainable fishing.
“This goes way beyond food. It’s about the future of our ocean. We need to step up to the plate right now … or we’re in deep water.”
The new year is a time of renewal in almost all cultures and markets; a chance to make better choices for us, and our planet.
To emphasise the journey from ocean to plate, each chef and fisher involved in producing the seafood ingredient for each recipe has spoken on why they have made the choice to Cook and Fish for a Big Blue Future.
“The sea is wild and that’s good. We must keep it wild. It is our job to do so and why we fish responsibly,” says Ledonné Tango, from Cape Hake Fishery.
“Cooking with Cape hake is always an absolute pleasure. It’s a fish that is as sustainable as it is delicious, which means that future generations will get to enjoy everyone’s favourite seafood!” says Georgia East, a cookbook author and food stylist in Cape Town.