TRAVELLING to fishing communities all over the world inspired me to give the fishermen and their wonderful stories their place on the cookbook shelves. Their sustainably caught fish is the foundation of the recipes in this book. By supporting sustainable fish, we give endangered fish populations the opportunity to recover. So let’s get to work with sustainable fish: the fisherman with his nets and rods, the cook with pots and pans.
TO make sure the fish lover is able to enjoy both preserved and fresh fish in the future, many fisheries will have to start operating differently from how they are now. And by buying only sustainable and fresh fish, the consumer can make an important contribution to that endeavour.
IF there’s one thing I’ve learned during my travels, it’s the fact we can make a big impact on sustainability by making ethical choices over tinned fish. After all, a lot of wild fish ends up in a tin. These fish are accessible and affordable to many, even if you’re on a budget, and with tinned fish you can easily prepare tasty and nutritious meals.
WE often don’t know where fish comes from and how it was caught. The lack of good information prevents consumers from making the right choices to suit their lifestyle. Because they have labels, it is easy for the manufacturer to inform the consumer about what fish are in the tin, how they were caught and what happened to them between the sea and the tin. Transparency makes all the difference. You need to know the stories behind the product in order to love the product. That’s why in this book you won’t just find unexpected recipes, you’ll also get to know the fishermen and manufacturers. They made the conscious decision to fish with the environment in mind or use sustainable fish in their produce. By opting for sustainable produce, the consumer can in turn influence fishing methods and fish populations.
MORE and more tinned fish manufacturers are taking responsibility by adding certification labels from organisations such as the MSC, the Marine Stewardship Council. The MSC continually verify fisheries’ compliance with protocols; for example, minimising the bycatch of dolphins caught in tuna nets. The certification label assures the consumer that the fish they’ve bought has come from fisheries operating under sustainable fishing guidelines.
IN addition to the fishing method, flavour is of course very important in the produce. Mass production and anonymity often impact negatively on flavour and quality. I’ve found that doesn’t have to be the case. That’s why I founded Fish Tales, offering the tastiest tinned fish, smoked or fresh, caught by environmentally responsible fishermen. They view the seas and oceans as the source of all life. Their fish has no artificial flavour. Try it, taste the difference and judge for yourself.
TINNED fish is surprisingly versatile in the kitchen. We took the task of creating sumptuous dishes with tinned fish as a challenge. The results may surprise you. We selected 50 of the best recipes from an impressive collection. This book offers you the best of both worlds: fresh produce combined with tinned tuna, salmon, crab, cockles, mackerel, mussels, anchovies and sardines.
BART VAN OLPHEN, AUGUST 2014