Doctor's Review: Medicine on the Move

July 6, 2020
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The Ocean Wise Cookbook 2

The Vancouver Aquarium’s Ocean Wise program was founded in 2005 to make it easier for people to choose ocean-friendly seafood by looking for the Ocean Wise symbol. Today, the 10th anniversary, there are thousands of locations across Canada committed to sourcing Ocean Wise seafood and to offering at least one Ocean Wise recommended item.

The Ocean Wise Cookbook 2 was recently published by Whitecap Books; the first cookbook came out in 2010. The fish and shellfish featured in its 350-plus pages are recommended by the Ocean Wise program and come from sustainable fisheries and farms; the recipes are from chefs across the country.

The book is divided into four sections: fin fish (big guys such as halibut, salmon, albacore tuna and sturgeon); shellfish; little fish (mackerel, anchovies, herring and sardines) and everything else that isn’t easily classifiable: fish eggs, squid, octopus and seaweeds. The fifth and final section describes the difference between a bouillabaisse — an authentic stew contains saffron and a variety of saltwater fish, but not shellfish — and a cioppino — more shellfish than fish in a rich tomato base. Our favorite cioppino follows along with a few other recipes that’ll make you happy as a clam.

Recipes from the book