‘Ocean Cookbook 2025’: healthy recipes for sustainable seafood lovers
The Marine Stewardship Council (MSC), renowned for championing sustainable seafood practices, has unveiled its eagerly anticipated “Ocean Cookbook 2025”.
This free, digital cookbook brings together talented chefs from around the world to create a treasure trove of healthy, delightful recipes that not only tantalise the taste buds but also communicate a crucial message about the importance of sustainability in seafood consumption.
On South African shores, the spotlight shines on chef Naledi Toona, who returns as MSC’s campaign ambassador for a third consecutive year.
The local version of the cookbook features local Whitefish options, including hake, haddock, and Cape whiting, all certified by the company and readily available in supermarkets across the region.
The South African hake trawl fishery has been at the forefront of sustainability, having received certification from the MSC’s Fisheries Standard since 2004, marking it as the first hake fishery globally to achieve such a prestigious accolade.
With the inspiring theme, "Good for you and the ocean too“, the ”Ocean Cookbook“ serves as the heart of the company’s primary awareness campaign for 2025 - a period that resonates with those pursuing healthier and more environmentally conscious lifestyles.
The cookbook showcases how simple and affordable it is to prepare nutritious seafood meals at home, encouraging consumers to opt for culinary solutions that benefit both their health and the ocean's well-being.
Louanne Mostert, marketing and communications manager for MSC, expresses the broader significance of the initiative: “The ocean is vital to human life on our planet. It feeds billions and supports the livelihoods of millions more.
“We rely on it for our oxygen intake, and climate regulation, and it is home to such wonderful biodiversity. Through simple, everyday choices each of us can help protect the ocean into the future.
“One such small act is to support sustainable fishing practices by choosing products carrying the blue MSC label when shopping for seafood.”
Readers can look forward to a range of delightful recipes in the cookbook including innovative dishes such as grilled fish kebabs and a scrumptious fish burger crafted by Swedish chefs Malin Nordblom and Stina Algulin.
Polish chef Madame Edith offers a comforting fish potpie, while Finnish chef Kati Pohjanmaa provides a healthy twist on classic fish and chips.
Adding to the mix, Toona showcases her signature light hake tacos and coconut hake dishes, confirming that sustainability in cooking can indeed be delicious!
"Cooking has always been an act of love for me, and hake is such a versatile, sustainable, and quick-to-cook ingredient," she shares.
"My entire family enjoys eating Whitefish. I am proud to present the cookbook for the third year in a row. It conveys a message I resonate with and features recipes ideal as simple suppers, school lunchboxes, and more."
The cookbook is further enriched by mesmerising photography from David Loftus, an internationally acclaimed food photographer recognised for his collaborations with culinary icon Jamie Oliver.
Loftus passionately emphasises the significance of this initiative, stating, “This goes way beyond food. It’s about the future of our ocean. We need to step up to the plate right now ... or we’re in deep water.”
For those eager to dive into this gastronomical journey of sustainable seafood, the new “Ocean Cookbook 2025” is accessible as a free digital download on the MSC’s website, and it is also featured in numerous food magazines available in stores.
As a tantalising preview, here’s a recipe from Toona herself for spiced hake tacos.
Chef Naledi Toona’s spiced hake tacos
Serves: 3
Ingredients
3 pieces of MSC Certified hake medallions or fillets (or Whitefish alternative like haddock or cod)
1 cup of flour (or wholewheat or oat flour)
1 tbsp of fish spice
Half tsp of turmeric
1 tsp of paprika
Olive oil for cooking to taste
1 pack of ready-made slaw mix (roughly 3650 g – 2.5 cups) or you can make your own slaw using:
1 cup of green cabbage, thinly sliced
1 cup of purple cabbage, thinly sliced
Half a cup of carrots, shredded
Optional: Handful of coriander and or baby spinach leaves
For the sauce
1 cup of reduced-oil mayonnaise or cream cheese
1 tbsp of soy sauce
3 sprigs garlic chives or spring onions
6-8 ready-made mini wholewheat (or corn) tortillas (or a suitable alternative)
Method
Prepare the fish: Cut hake medallions into bite-sized pieces.
Season and coat: In a bowl, mix flour with fish spice, turmeric, and paprika. Toss the hake pieces in the flour mixture, shaking off any excess.
Cook the fish: Heat a little oil in a wide pan. Add the hake pieces, cooking for about 5 minutes, turning halfway until golden. Drain on paper towels.
Make the slaw: Finely shred cabbage using a mandoline, or food processor, or make thin slices with a knife.
Grate the carrots on the larger side of a box grater. You can also save time using a pre-made slaw and if you have leftovers, you can use it for a side dish or as a topping on another meal, reducing food waste.
Mix the dressing: In a bowl, whisk mayo, soy sauce, and sprigs. Add the slaw mix to the dressing and stir to combine.
Present it: Place the mini tortillas on a board. Spread the slaw mix on each, topping with a few hake pieces. Fold in half. Before serving, you can toast the tortilla in a hot dry pan to give it more crunch.
Chef top tip: This taco recipe is versatile. The tortillas can be substituted for a spinach or beetroot base tortilla. For a twist packed with health benefits, add sliced avocado and a sprinkle of sesame seeds.