The hard part of the project was coordinating contributions from 90 chefs and getting a comprehensive representation of seafood and fishes. And there was the local versus national focus to consider. Although there were recipes from chefs across the country, most came from B.C. And we didn't consider the possibility of a "national readership" early on. Would a reader in Ottawa or Halifax be able to source most west coast fish?

Fortunately, I don't have that problem with the second Ocean Wise Cookbook. Many more chefs and restaurants across Canada have become Ocean Wise. Many of their recipes feature seafood and fish sourced locally, such as PEI mussels and Lake Erie pickerel. And editing the first cookbook was a huge learning curve: I learned that frozen can be better than fresh; that many fish farms are sustainable; and sardines really are delicious, thanks to the Ocean Wise chefs' superb recipes.

                           
Click here to see the Stuffed Crab Potato 2-Way recipe.

                                                              
Click here to see the Marinated Barbecued Steelhead with Grilled Red Pepper and Corn Hash Recipe.