A Good Catch

The ultimate fish cookbook for environmentally conscious home chefs—a must-have for aficionados of fine food and a healthy planet.

One concern in culinary circles these days is sustainable seafood. There's a limit to how much seafood the ocean can produce, and we know we have to fish responsibly and eat only abundant species.

A Good Catch explains which are the best, most responsible seafood choices—and features them in more than seventy mouth-watering recipes from celebrity chefs across Canada. Included are such delights as:

• Jamie Kennedy's Marinated Herring with Warm Apple and Potato Salad
• Karen Barnaby's Salmon and Edamame Salad with Wasabi Mayonnaise
• Lynn Crawford's Dungeness Crab Cakes Benedict with Chive Hollandaise Sauce
• Bonnie Stern's Tilapia Piccata with Asparagus

Guided by SeaChoice, an initiative of Sustainable Seafood Canada, a brief introduction outlines what questions informed consumers should be asking about seafood and provides a quick-reference guide to the recommended choices. Learn, for example, why pink salmon is a better choice than sockeye and why trap-caught prawns are preferable to net caught ones. The book also suggests substitutions for your favorite fish that may not fit into the SeaChoice guidelines, so you can still cook your stand-by recipes knowing you've made a responsible decision.

Published in partnership with the David Suzuki Foundation.

Jill Lambert is a writer and editor with an interest in food. She is the co-author of The Lesley Stowe Fine Foods Cookbook. She lives in Vancouver, British Columbia.

David Suzuki is a scientist, broadcaster, author, and co-founder of the David Suzuki Foundation. He is Companion to the Order of Canada and a recipient of UNESCO's Kalinga Prize for science, the United Nations Environment Program medal, the 2009 Right Livelihood Award, and Global 500. He is familiar to television audiences as host of the long-running CBC television program The Nature of Things. His written work includes more than fifty-two books, nineteen of them for children. Suzuki lives with his wife, Tara Cullis, in Vancouver.

"A Good Catch . . . explains which are the best, most responsible seafood choices and features them in more than 70 recipes from celebrity chefs from across Canada . . . And the recipes are great! They reflect the country's cultural diversity, the variety of sustainable seafood available to us, and ways to eat this healthy food while not causing harm to the ecosystems that produce them." -Natural Life Magazine

"If you love BC seafood and also want next generations to enjoy fresh and bountiful fish, you owe it to yourself to catch the lowdown on sustainable seafood options. The new cookbook and guide, A Good Catch . . . provides an invaluable resource on consuming seafood in a manner that supports healthier oceans and lakes for a better planet." -TV Week Magazine

"If you're hooked on fish, you'll know a major concern among culinary circles these days is all about responsible fishing . . . One cookbook you'll definitely want to net is Jill Lambert's excellent A Good Catch . . . This slim, elegant read is packed with plenty of common-sense advice and mouth-watering recipes. It's also a timely source of positive information that won't make you feel guilty every time you want to eat fish." -Toronto Sun

"Now here's a good idea: instead of preaching about what not to eat, how about developing a cookbook that helps the novice ethical eater figure out how to make responsible choices that promote sustainability? This is exactly what Jill Lambert has done with A Good Catch. With the help of some of Canada's best culinary minds, Lambert offers recipes for everyone from the amateur cook . . . to the seasoned dinner party host . . . And educational section at the back is organized fish-by-fish to explain just why some fish should be avoided." -Women's Post

"The next time you're trolling the seafood counter looking for a responsible choice, bring along A Good Catch." -Granville Magazine

"This year, make sustainable fish a staple on your table. With nearly 100 tasty recipes from Canada's top chefs . . . you'll be spoiled for choice." -Chatelaine

"When Canada's paragon of environmentalism [Suzuki] gives us tips on what to eat, it's probably good for us and the planet. Suzuki writes the forward for Jill Lambert's book about responsible seafood choices. A group of Canadian chefs provides recipes. It's image-free as well, another nod toward sustainability." -Toronto Star