A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs

Jill Lambert compiles sustainable seafood recipes from prominent Canadian chefs in A Good Catch. Published by Greystone Books, this paperback volume addresses responsible eating without sacrificing taste. The text begins by guiding readers on which questions to ask about their seafood purchases and includes a quick-reference chart for recommended choices. This practical framework supports the core content: over ninety recipes that feature ingredients like salmon, edamame, Dungeness crab, and Pacific halibut. The collection highlights specific dishes such as Salmon and Edamame Salad with Wasabi Mayonnaise and Grilled Pacific Halibut with Charred Jalapeno-Honey Vinaigrette. These culinary creations demonstrate how conscientious consumers can incorporate new foods into their diets while enjoying complex flavors. The project was produced in conjunction with the David Suzuki Foundation, ensuring that the suggestions for sustainable alternatives are grounded in established environmental standards. This book suits conscious foodies who wish to reduce their ecological footprint through dietary choices. It appeals to home cooks interested in Canadian regional cuisine and seafood preparation techniques. Readers seeking traditional European cooking methods or non-seafood focused guides will find this volume less relevant. The text remains a practical resource for those wanting to align their meals with responsible sourcing practices.