Lure is a beautiful and accessible guide for the conscientious cook.
Halibut with Spring Peas and Spinach Pea Puree.
Chef Ned Bell. Photo by Kevin Clark.
Canadian chef Ned Bell is teaching people how to have their crab cake and eat it, too. “I want to lure you into the conversation of sustainable seafood,” Bell says with a smile—a cheeky reference to the title of his new cookbook, Lure: Sustainable Seafood Recipes from the West Coast.
Lure is at once a cookbook, coffee table showpiece, and educational manual. Along with a wealth of tempting recipes and stunning photography by Kevin Clark, it offers simple tips on how to make ocean-friendly choices when cooking seafood. Namely, he suggests seafood lovers introduce more environmentally-friendly species to their rotations—expanding our taste for ocean fare further down the food chain helps take the pressure off more popular varieties.
“Eating seafood responsibly is not about restricting your options,” writes Bell, “it’s about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before.” So, while you will still find dishes that showcase what Bell refers to as the “Big Four” (cod, tuna, salmon, and shrimp), there are also opportunities to introduce your palate to less familiar flavours—geoduck nachos, anyone?
With straightforward recipes and a digestible approach to ocean sustainability, Lure is a beautiful and accessible guide for the conscientious cook.
See below for recipe excerpts from Lure: Sustainable Seafood Recipes from the West Coast.
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