The Marine Stewardship Council (MSC), the ocean not-for-profit responsible for the world’s leading sustainable seafood ecolabel, has launched its Ocean Cookbook 2022. The free digital cookbook with the message ‘fish for tonight, and for tomorrow’ is a global collaboration between 18 award-winning chefs and 18 sustainable fishers from around the world, united in the belief that sustainable fishing is a must if we are to protect our oceans.

Using seafood from 18 MSC certified fisheries, the cookbook highlights how easy it is to rustle up healthy, sustainable seafood dishes at home. The cookbook is the centerpiece of the MSC’s communications and marketing campaign for the new year, traditionally a time for healthy and more environmentally conscious eating.

Included in the choice of recipes are a simple and delicious Cape hake recipe by Cape Town based cookbook author and food stylist, Georgia East; Scottish haddock recipe by Cornish restauranter and UK MSC Ambassador Mitch Tonks; and roasted flaked Pacific halibut in a salad topped with crunchy seeds from Canadian MSC Ambassador, Chef Charlotte Langley. On the other side of the world, MSC Chef Ambassador, Kaoru Ariga chose whole Icelandic capelin to top her Japanese Somen noodle soup and encouraged us all to minimise food waste by eating the whole fish.