Customer Reviews

Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs

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Ocean Friendly Cuisine is a great overview of fresh and saltwater bounty that can be enjoyed without the descimation of a species. The recipes reflect the inspirations of a lot of good chefs and organizations that quite simply love to cook and to present a variety of seafood that reflects the complexity of what is fish and shellfish. It's important to free ourselves from sinking into a culinary sameness that seeks to destroy specific species of fish such as the Orange Roughy, Chilean "Sea bass" not a bass, Red Snapper, Black Grouper, Atlantic halibut, bluefin tuna and wild abalone to name a few. This cookbook shows the way.
There are more fish in the sea than we are usually exposed to and the insights of this book, the Montery Aquarium, Seafood Choices Alliance, Sea Web and the chefs and restaurants involved in this effort go a long way to show how great the underutilized seafoods are today. I am lucky enough to have recipe included in this book, and can attest that the recipes represent the best of contemporary cuisine, cuisine well worth cooking both at home and professionally. If we shop wisely and dine with attention to the details of sustainable seafood then we can make a mark on making this a better world through taste and farming/fishing. As M. Cousteau tells us in the forward, seafood is our last hunted species commercially sold in markets and restaurants and we should respect the life cycle of our greatest food.

To J. Fraioli's credit he brings it all togther. There are so many flavors and textures in so many different seafoods that it is amazing how cooks are lured into preparing the same fish over and over, and Ocean Friendly Cuisine joins the ranks of interesting and easy to use books that inform, teach, show, and lead the cook towards being better at cooking and at being a part of the world. Tilapia, trout, farmed abalone, PEI mussels, wild coho/chinook/silverbrite/sockeye salmon, Opah, trevally, blue crab, stone crab, farmed oysters, clams, striped bass, white bass, octopus, sea urchin sablefish,white sturgeon (farmed), wahoo/ono, and this is just to name a few, a few who each have a distinct flavor and texture all it's own. The book has ample illustrations to show how beautiful fresh seafood looks. Ocean Friendly Cuisine explores the suggested seafood and shows how to ask questions when you shop either in the International markets, by purveyor, butcher shop, grocery store, or online for the best possible fish of the day. We should always be able to have a true fresh fish of the day, and by respecting what is sustainable this will always be possible.

I have tried a number of the recipes in the book and they are delicious and not difficult to make (no exotic or hard to find items). I have also found myself looking for the "friendly" fish when purchasing and avoiding the ones identified as endangered or stressed. I would recommend this book to anyone.

I'm a Personal Chef specializing in dinner parties and I bought this book as inspiration for fine seafood entrees.

What originally attracted me to this book is that almost all the recipes are illustrated and the overall theme: no fish in this book is in danger of being over harvested. I like the idea of being a responsible cook.

All the recipes I've tried (including the pistachio encrusted trout with cilantro-citrus hollandaise) have been accurately written and the end result matches what's described in the recipe. It's obvious that the recipes in this book are tried & true and not just a bunch of random recipes thrown together in a book.

I highly recommend this book for the experienced cook who's looking new ways to prepare great seafood.

Access to fresh seafood is a 'must' for complete appreciation of OCEAN FRIENDLY CUISINE: SUSTAINABLE SEAFOOD RCIPES FROM THE WORLD'S FINEST CHEFS - but those with such access will find here an exceptional guide which explains different seafood available to cooks. The Monterey Bay Aquarium endorses the contents of a guide to how seafood is harvested and how chefs prepare dishes cooked with seafood from fish farms. Each dish has been designed by a leading chef - and each explores the possibilities of seafood. Color sidebars of information comment on environmental status of each fish while introductions and color photos provide discussions of the ecology and nature of each: a perfect - and unusual - compliment to the gourmet dishes.

This is a beauiful and informative book with scrumptious recipes.
It gives detailed information on sustainable seafood and offers insights into eating choices that are environmentally friendly. Packed with exquisite photographs and high quality recipes, this book is a must for any seafood lover.

This book is great! It does a wonderful job of explaining why it rates different seafood the way it does. It doesn't have every type of seafood I could buy but it's a really great jumping off point. It also forces one to consider the source of their food more than they would be inclined to by passively shopping for seafood.

I've lent it to several foodie friends who all learned something and wanted their own copies for quick reference.

And buying it used makes it that much better!