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, and
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.

This easy-to-use book and accompanying website, www.seachoice.org, represents a sea change in the way we buy and consume seafood.

Co-published with the David Suzuki Foundation