THE BLUE
COOKBOOK
Delicious, future-friendly recipes
from
A new year is coming. A chance to make better choices for us, and our planet. Where better to start than with the food we eat every day. Choose sustainable seafood, understand what is on your plate and enjoy cooking in the knowledge you are helping to build a #BigBlueFuture.
Because the choice you make here...
...makes waves here.
Because the choice you make here...
...makes waves here.
AND THE CHOICE IS SIMPLE
Just Look for the MSC label WHEN YOU BUY YOUR SEAFOOD AND HELP protect our oceans and seafood for future generations.
Let's cook!
BROWSE RECIPES
Did you know?
up to 10% of the global population relies on fisheries for their livelihoods
MEET THE CHEFS
The Big Blue Cookbook recipes were devised by 10 incredible chefs from across the world.
EXPLORE THE SPECIES
TUNA
ONE of the world’s most popular seafoods and one of the most economically valuable.
Tuna can be found in the Pacific, Atlantic and Indian oceans, as well as the Mediterranean Sea.
| Many stocks are healthy and being fished sustainably (around 25% of global tuna catch is currently MSC certified, so plenty to choose from). Other stocks are still overfished, so it’s vital you choose your tuna with care! | Tuna are some of the fastest swimmers in the ocean. Some yellowfin tuna have had burst speeds recorded of around 30mph. |
MUSSELS
The soft meat of mussels is considered an extremely healthy delicacy, packed with protein, omega-3 fatty acids and many other nutrients KEY to a balanced diet.
The common mussel is mainly found in the eastern and northern North Atlantic and in the White Sea, but can also be found in the North Pacific.
| Sustainable fisheries have to ensure their gear has only minimal impact on the seabed. | Mussels are extremely efficient natural water filters. A single mussel filters up to 15 litres of seawater per day for its breathing and nutrition. |
COD
Cod is a hugely popular fish and has been part of the European diet since the Stone Age. It is known for its dense white flesh that flakes easily and is mild in flavour.
Cod can be found all over the world in cold waters, but MSC certified cod are fished in the Northeast Atlantic and North Pacific Ocean.
| Cod stocks have been heavily overfished, so it is vital to buy sustainably sourced cod, and support the efforts of MSC and sustainable fisheries to recover stocks. | Cod have an organ on their chin called a barbel which has tastebuds, helping them find food in murky water. |
HAKE
Hake are one of the healthiest fish because the tender meat is very low in fat, and also contains phosphorus and calcium for healthy bone growth.
Hake are fished in the Southeast, Southwest and Northeast Pacific and the Southeast and Northeast Atlantic.
| Hake become sexually mature relatively late which means overfished stocks will recover slowly. So it is important to buy only fully grown fish from sustainable fisheries. | Hake are nocturnal hunters. Their favourite prey are smaller schooling fish such as herrings, sprats, mackerels and sardines. |
HALIBUT
Halibut are part of a group of three species of large flatfish in the right-eye flounder family. They include the Pacific, Atlantic and Greenland halibut.
MSC certified halibut is fished in the Northeast and Northwest Pacific Ocean and Northeast Atlantic.
| Atlantic halibut stocks are low in many areas, prompting efforts to stabilise levels. Some areas are recording a return to very high levels thanks to these measures. | The Atlantic halibut is one of the world’s largest flatfish, reaching up to 4.6 metres in length. |
LOBSTER
The lobster is a large crustacean from the same group as shrimp, prawns and crayfish.
MSC certified lobsters are fished in the Northwest and East Atlantic. Rock lobsters are fished in the Central and Southeast Pacific, Southeast Atlantic and West Indian Ocean.
| Lobsters play an important role in the marine ecosystem but European and some North American stocks are at serious risk of overfishing. This is why it is vital to buy only lobsters from sustainable fisheries. | Lobsters are typically blue, green, grey or brown in the wild. Their more recognisable red colouring is caused by astaxanthin, a pigment which is released when lobster is cooked. |
PRAWN
Shrimp and prawn are central to various cuisines from different cultures. They owe their great popularity not only to their taste but also to their versatility.
Wild prawns are fished all over the world, in the Atlantic, Pacific, Arctic and Indian Oceans.
| The risk of overfishing with shrimp is relatively low, but growing demand is causing pressure on some stocks. | A prawn’s size can vary considerably depending on the species, from just an inch or so, up to 30cm. |
Pike PERCH
Light and tender, Pike PERCH is popular in fish dishes across Scandinavia and Europe.
Pike perch live in freshwater habitats such as deep-water lakes, ponds, canals and rivers. They are mainly found in Eastern Europe to Eastern Asia.
| The introduction of pike perch to new countries caused the decline of some smaller fish. Fisheries must limit impact to the environment and other species to meet the MSC Fisheries Standard. | In Sweden, pike perch is the most economically important fish species for the commercial freshwater fisheries. |
Haddock
Haddock is a member of the cod family. It has a mild flavour, firm flesh and moist texture, and is the best white fish for smoking thanks to its sweetness.
Haddock are fished in the Northeast and Northwest Atlantic.
| When female haddock reproduce they can give birth to 1 million tiny eggs. Not all of these grow up to become adult haddock though. | Haddock have a dark blotch on their side, sometimes referred to as a “Devil’s thumbprint”. |
PEOPLE FROM THE SEA
Visit our Ocean Lives page TO MEET THE INDIVIDUALS pioneering sustainable fishing ACROSS GENERATIONS.
"The harbour was the world to us and all we ever wanted to do was emulate our fathers and friends and go to sea and catch fish."
Andrew Pascoe, Owner of fishing boat Ajax, Penzance, UK
PRINT IT OUT
DOWNLOAD THE COOKBOOK
Prefer a hard copy? Simply download and print out the complete cookbook here.
SHARE THE COOKBOOK
Tell your friends how to cook delicious seafood and protect the oceans at the same time by sharing the Blue Cookbook below.
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Image Credits |
Species illustrations: Scandinavian Fishing Year Book
People from the sea: MSC / Nigel Millard
Photo of Chef Lucas: Grand Hyatt Singapore
Photo of Chef Dagny: Bas Bogaerts
Photo of Chef Frida: Lennart Weibull
Photo of Chef Mitch: www.therockfish.co.uk
Fish video: iStock
Photo of Chef Otto: Executive chef Otto Goh from Kerry Hotel Shanghai
Photo of Chef Bart: David Loftus
Photo of Chef Charlotte: Rick O’Brien
Photo of Chef Siba: The Siba Co
Photo of Chef Jesper: Tuukka Ervasti/MSC
Photo of Chef Rebeca: Donna Salama
Porthole: Getty Images
