THE BLUE
COOKBOOK
Delicious, future-friendly recipes from
A new year is coming. A chance to make better choices for us, and our planet. Where better to start than with the food we eat every day. Choose sustainable seafood, understand what is on your plate and enjoy cooking in the knowledge you are helping to build a #BigBlueFuture.
Because the choice you make here...
...makes waves here.
Because the choice you make here...
...makes waves here.
AND THE CHOICE IS SIMPLE
Just Look for the MSC Ecolabel WHEN YOU BUY YOUR SEAFOOD AND HELP protect our oceans and seafood for future generations.
Let's cook!
BROWSE RECIPES
Did you know?
up to 10% of the global population relies on fisheries for their livelihoods
MEET THE CHEFS
The Big Blue Cookbook recipes were devised by incredible chefs from across the world.
Director of culinary operations, Singapore and South East Asia at Hyatt Hotels Corporation An Australian national with over 35 years of culinary experience, Lucas’ experience has seen him work in world-class kitchens around the world. An advocate for preserving the planet for future generations, when Lucas became Director of Culinary Operations at Grand Hyatt Singapore in 2010 he immediately initiated a review of the hotel’s food sources as part of Hyatt’s food philosophy “Thoughtfully Sourced, Carefully Served”. His hard work was recognised by Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) when the hotel was awarded the Chain of Custody certification by both bodies in 2015.
Director of culinary operations, Singapore and South East Asia at Hyatt Hotels Corporation An Australian national with over 35 years of culinary experience, Lucas’ experience has seen him work in world-class kitchens around the world. An advocate for preserving the planet for future generations, when Lucas became Director of Culinary Operations at Grand Hyatt Singapore in 2010 he immediately initiated a review of the hotel’s food sources as part of Hyatt’s food philosophy “Thoughtfully Sourced, Carefully Served”. His hard work was recognised by Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) when the hotel was awarded the Chain of Custody certification by both bodies in 2015.
Lifestyle author and recipe creator of delishar.com Sharon believes food has an impact on personal well-being. She co-founded Cookit SG, a food and beverage start-up that focuses on healthier food alternatives. Her book, Daily cooking with Delishar, introduces easy to make healthier recipes for busy families while minimizing food wastage. Her website Delishar.com has been awarded best food & recipe blog on multiple online platforms such as Tallypress, Foodpanda, Best in Singapore and Feedspot.
Lifestyle author and recipe creator of delishar.com Sharon believes food has an impact on personal well-being. She co-founded Cookit SG, a food and beverage start-up that focuses on healthier food alternatives. Her book, Daily cooking with Delishar, introduces easy to make healthier recipes for busy families while minimizing food wastage. Her website Delishar.com has been awarded best food & recipe blog on multiple online platforms such as Tallypress, Foodpanda, Best in Singapore and Feedspot.
Nutritionist by training, a media personality, a self-taught cook, and an all-round advocate of sustainable living Charlotte Mei’s content channel TheCharlotteMei shares fuss-free recipes, city food tours, and nuggets of tips for living and eating more mindfully.
Nutritionist by training, a media personality, a self-taught cook, and an all-round advocate of sustainable living Charlotte Mei’s content channel TheCharlotteMei shares fuss-free recipes, city food tours, and nuggets of tips for living and eating more mindfully.
Executive Chef from Kerry Hotel Pudong, Shangai, under Shangri-La Hotel & Resort Group Limited Chef Otto has accumulated over 27 years of culinary experience by working at prestigious establishments. Born and raised in Malaysia, he has a great knowledge of culinary culture and infuses flavours from his global background into his creations. His outstanding talent and dedication have won him numerous press and award recognitions.
Executive Chef from Kerry Hotel Pudong, Shangai, under Shangri-La Hotel & Resort Group Limited Chef Otto has accumulated over 27 years of culinary experience by working at prestigious establishments. Born and raised in Malaysia, he has a great knowledge of culinary culture and infuses flavours from his global background into his creations. His outstanding talent and dedication have won him numerous press and award recognitions.
Multi-award-winning Food NetworkCelebrity Chef, Culinary Director of The Siba Co.
Chef Siba is a culinary extraordinaire, food expert, author, entrepreneur! The first global South African celebrity chef best known for her cooking show, Siba's Table on The Food Network and Cooking Channel which airs in over 135 countries across the globe. She is the founder and culinary director of The Siba Co, a Food Solutions and Innovation Company. She is an anti-hunger activist and lends her voice to all matters relating to food security and sustainability.
Multi-award-winning Food NetworkCelebrity Chef, Culinary Director of The Siba Co.
Chef Siba is a culinary extraordinaire, food expert, author, entrepreneur! The first global South African celebrity chef best known for her cooking show, Siba's Table on The Food Network and Cooking Channel which airs in over 135 countries across the globe. She is the founder and culinary director of The Siba Co, a Food Solutions and Innovation Company. She is an anti-hunger activist and lends her voice to all matters relating to food security and sustainability.
Chef, restaurateur, and former contestant on Top Chef Spain.
Rebeca Hernández is a chef and owner of La Berenjena restaurant in Madrid, and a former Top Chef Spain contestant.
Chef, restaurateur, and former contestant on Top Chef Spain.
Rebeca Hernández is a chef and owner of La Berenjena restaurant in Madrid, and a former Top Chef Spain contestant.
Director of culinary operations, Grand Hyatt Singapore.
An Australian national with over 35 years of culinary experience, Lucas’ experience has seen him work in world-class kitchens around the world. An advocate for preserving the planet for future generations, when Lucas became Director of Culinary Operations at Grand Hyatt Singapore in 2010 he immediately initiated a review of the hotel’s food sources as part of Hyatt’s food philosophy “Thoughtfully Sourced, Carefully Served”. His hard work was recognised by Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) when the hotel was awarded the Chain of Custody certification by both bodies in 2015.
Director of culinary operations, Grand Hyatt Singapore.
An Australian national with over 35 years of culinary experience, Lucas’ experience has seen him work in world-class kitchens around the world. An advocate for preserving the planet for future generations, when Lucas became Director of Culinary Operations at Grand Hyatt Singapore in 2010 he immediately initiated a review of the hotel’s food sources as part of Hyatt’s food philosophy “Thoughtfully Sourced, Carefully Served”. His hard work was recognised by Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) when the hotel was awarded the Chain of Custody certification by both bodies in 2015.
Lifestyle author and recipe creator of delishar.com Sharon believes food has an impact on personal well-being. She co-founded Cookit SG, a food and beverage start-up that focuses on healthier food alternatives. Her book, Daily cooking with Delishar, introduces easy to make healthier recipes for busy families while minimizing food wastage. Her website Delishar.com has been awarded best food & recipe blog on multiple online platforms such as Tallypress, Foodpanda, Best in Singapore and Feedspot.
Lifestyle author and recipe creator of delishar.com Sharon believes food has an impact on personal well-being. She co-founded Cookit SG, a food and beverage start-up that focuses on healthier food alternatives. Her book, Daily cooking with Delishar, introduces easy to make healthier recipes for busy families while minimizing food wastage. Her website Delishar.com has been awarded best food & recipe blog on multiple online platforms such as Tallypress, Foodpanda, Best in Singapore and Feedspot.
Nutritionist by training, a media personality, a self-taught cook, and an all-round advocate of sustainable living Charlotte Mei’s content channel TheCharlotteMei shares fuss-free recipes, city food tours, and nuggets of tips for living and eating more mindfully.
Nutritionist by training, a media personality, a self-taught cook, and an all-round advocate of sustainable living Charlotte Mei’s content channel TheCharlotteMei shares fuss-free recipes, city food tours, and nuggets of tips for living and eating more mindfully.
Executive Chef from Kerry Hotel Shanghai , Pudong under Shangri-La Hotel & Resort Group Limited
Chef Otto has accumulated over 27 years of culinary experience by working at prestigious establishments. Born and raised in Malaysia, he has a great knowledge of culinary culture and infuses flavours from his global background into his creations. His outstanding talent and dedication have won him numerous press and award recognitions.
Executive Chef from Kerry Hotel Shanghai , Pudong under Shangri-La Hotel & Resort Group Limited
Chef Otto has accumulated over 27 years of culinary experience by working at prestigious establishments. Born and raised in Malaysia, he has a great knowledge of culinary culture and infuses flavours from his global background into his creations. His outstanding talent and dedication have won him numerous press and award recognitions.
Multi-award-winning Food NetworkCelebrity Chef, Culinary Director of The Siba Co.
Chef Siba is a culinary extraordinaire, food expert, author, entrepreneur! The first global South African celebrity chef best known for her cooking show, Siba's Table on The Food Network and Cooking Channel which airs in over 135 countries across the globe. She is the founder and culinary director of The Siba Co, a Food Solutions and Innovation Company. She is an anti-hunger activist and lends her voice to all matters relating to food security and sustainability.
Multi-award-winning Food NetworkCelebrity Chef, Culinary Director of The Siba Co.
Chef Siba is a culinary extraordinaire, food expert, author, entrepreneur! The first global South African celebrity chef best known for her cooking show, Siba's Table on The Food Network and Cooking Channel which airs in over 135 countries across the globe. She is the founder and culinary director of The Siba Co, a Food Solutions and Innovation Company. She is an anti-hunger activist and lends her voice to all matters relating to food security and sustainability.
Chef, restaurateur, and former contestant on Top Chef Spain.
Rebeca Hernández is a chef and owner of La Berenjena restaurant in Madrid, and a former Top Chef Spain contestant. Rebeca defines her cuisine as intuitive, simple, original and very personal.
Chef, restaurateur, and former contestant on Top Chef Spain.
Rebeca Hernández is a chef and owner of La Berenjena restaurant in Madrid, and a former Top Chef Spain contestant. Rebeca defines her cuisine as intuitive, simple, original and very personal.
EXPLORE THE SPECIES
HAKE
Hake - memberS of the cod family - are one of the healthiest fish because the tender meat is very low in fat, and also contains phosphorus and calcium for healthy bone growth.
Hake are fished in the Southeast, Southwest and Northeast Pacific and the Southeast and Northeast Atlantic.
| Hake become sexually mature relatively late which means overfished stocks will recover slowly. So it is important to buy only fully grown fish from sustainable fisheries. | Hake are nocturnal hunters. Their favourite prey are smaller schooling fish such as herrings, sprats, mackerels and sardines. |
HALIBUT
Halibut are part of a group of three species of large flatfish in the right-eye flounder family. They include the Pacific, Atlantic and Greenland halibut.
MSC certified halibut is fished in the Northeast and Northwest Pacific Ocean and Northeast Atlantic.
| Atlantic halibut stocks are low in many areas, prompting efforts to stabilise levels. Some areas are recording a return to very high levels thanks to these measures. | The Atlantic halibut is one of the world’s largest flatfish, reaching up to 4.6 metres in length. |
PRAWN
Shrimp and prawn are central to various cuisines from different cultures. They owe their great popularity not only to their taste but also to their versatility.
Wild prawns are fished all over the world, in the Atlantic, Pacific, Arctic and Indian Oceans.
| The risk of overfishing with shrimp is relatively low, but growing demand is causing pressure on some stocks. | A prawn’s size can vary considerably depending on the species, from just an inch or so, up to 30cm. |
Haddock
Haddock is a member of the cod family. It has a mild flavour, firm flesh and moist texture, and is the best white fish for smoking thanks to its sweetness.
Haddock are fished in the Northeast and Northwest Atlantic.
| When female haddock reproduce they can give birth to 1 million tiny eggs. Not all of these grow up to become adult haddock though. | Haddock have a dark blotch on their side, sometimes referred to as a “Devil’s thumbprint”. |
SALmon
Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein and a variety of vitamins and minerals.
There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed.
| The term ‘salmon’ derives from the Latin word ‘salmo,’ which is said to have originated from ‘salire’, which means ‘to leap’. This seems fitting considering salmon can jump up to two metres to cross obstacles in rivers. | Each species has slightly different characteristics but typically salmon has firm, succulent flesh, and is red to orange in colour. This is from a diet rich in shellfish and a high oil content. |
PEOPLE FROM THE SEA
Visit our Ocean Lives page TO MEET THE INDIVIDUALS pioneering sustainable fishing ACROSS GENERATIONS.
"The harbour was the world to us and all we ever wanted to do was emulate our fathers and friends and go to sea and catch fish."
Andrew Pascoe, Owner of fishing boat Ajax, Penzance, UK
SHARE THE COOKBOOK
Tell your friends how to cook delicious seafood and protect the oceans at the same time by sharing the Blue Cookbook below.
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Image Credits |
Species illustrations: Scandinavian Fishing Year Book
People from the sea: MSC / Nigel Millard
Photo of Chef Lucas: Grand Hyatt Singapore
Photo of Chef Rebeca: Donna Salama
Fish video: iStock
Photo of Chef Otto: Executive chef Otto Goh from Kerry Hotel Shanghai
Photo of Chef Sharon Lam: Sharon Lam Delishar.com
Photo of Chef Charlotte Mei: Charlotte Mei
Photo of Chef Siba: The Siba Co
Porthole: Getty Images
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