- The "Cucina in blu" recipe book of sustainable fish has arrived, signed by ten chefs from as many countries around the world.
This is the initiative promoted by the non-profit organization Marine Stewardship Council, to remind consumers of the importance of daily consumption choices to protect fish stocks, a source of protein for over 3 billion people, of which 34% are exploited beyond the biological limit.
The recipes are signed by chefs from Italy, Canada, China, Finland, England, Iceland, Holland, Singapore, Spain, South Africa, giving life to a true international fish cuisine.
Nordic mussels with herbs and dill, hake with Cantonese glaze and Icelandic cod are just some of the recipes presented along with information regarding the health of fish stocks to show consumers the impact of their choices on the oceans.
Representing Italy is chef Max Mariola who offers Sardinian Fregola with MSC certified artichokes and lupins, "a recipe with the flavor of love for the sea to combine our culinary tradition with attention to a resource to be protected also through seemingly simple gestures like shopping ".
According to Francesca Oppia, Program director of Msc Italia "we all can and must contribute to ensuring that the fish we love is available in the years to come, by purchasing products from sustainable fishing".
(HANDLE).