Ned Bell, 2017 Seafood Champion for Advocacy, has announced the publication of his first book, “LURE—Sustainable Seafood Recipes from the West Coast.”
Available on Amazon, this very approachable cookbook is an effective antidote to “fish intimidation” in the kitchen, with straightforward guidance on buying, storing, and preparing seafood that will be valuable to cooks everywhere wanting to incorporate delicious and healthful seafood into their diet. Sustainability is core to the book’s guidance, including a section demystifying Seafood Watch, MSC, and other “ocean guardians.” The 80 recipes focus on Pacific seafood species.
Ned Bell has made sustainable seafood his mission. Currently the Ocean Wise Executive Chef at the Vancouver Aquarium, Ned also founded Chefs for Oceans to raise awareness about sustainable seafood, creating a movement that is changing the way people think about the seafood they eat. In 2014, Ned rode his bike 8,700 km across Canada, hosting 20 events alongside some of the best chefs in the country, raising awareness about sustainable seafood and the importance of healthy oceans, lakes and rivers.
Ned has been honored twice by the Seafood Champion Awards. In 2016, he was one of 16 finalists. In 2017, Ned won the Seafood Champion Award for Advocacy for his work to inspire and educate chefs about seafood sustainability.
Ned’s goal is to engage and inspire his chef peers and communities from coast to coast, and he has become a sought-after speaker both in North America and abroad. In LURE, which was co-authored by Valerie Howes, Bell continues his mission to make sustainability a core part of the seafood experience.