Lure: Healthy, Sustainable Seafood Recipes from the West Coast

Ned was executive chef of Four Seasons Hotel Vancouver and yew seafood + bar until 2016, when he became the Ocean Wise Executive Chef. Ned Bell founded Chefs for Oceans in 2014 to raise awareness and advocate for responsible seafood choices and to highlight the importance of healthy oceans, lakes, and rivers. As the food editor of Reader’s Digest Canada, Valerie created a blog about Canadian food culture, Open Kitchen. Her next book project explores the edible landscape

You’ll find tacos, fish burgers, chowders, and sandwichesthe types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday nightas well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.. Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered beforeand the Pacific Coast, is blessed with an abundance of wild species. With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood deliver. This stunning cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home

“Ned Bell is one of that laudable cadre of young chefs who has taken the trouble to learn not only the names of his farmers but also his fishers. Long live the Dungeness crab!”Renee Erickson, chef and co-owner of Sea Creatures Restaurants and author of A Boat, a Whale & a Walrus“These pages offer a welcome glimpse into the creative mind of a chef whose spirited dishes sing of the seasons and praise the products that make the Pacific Northwest the perfect home for one whose heart belongs to the sea.”Barton Seaver, chef and author of For Cod and Country . If, like me, you’re committed to sustaining the health of the oceans, you’ll grab this book that shows you how to cook all the responsibly harvested gifts of the sea.”Tom Douglas, American executive chef, restaurateur, author, and radio talk show host“When it comes to preparing delicious fish and seafood dishes, Ne