Chef It Up with Bart Van Olphen - Live Naturally Magazine Navigation Recipes BREAKFAST LUNCH DINNER SNACKS DESSERT VEGETARIAN VEGAN GLUTEN-FREE PALEO 30 MINS OR LESS Videos keto Lifestyle Fitness Food As Medicine Nutrition Cooking Tips Mindfulness Home & Body Education Sustainability Supplements Supplements From A-Z Stress Management Sleep Energizing Gut Health Allergies Healthy Aging Ultimate Guide Immunity Editor’s Picks The LN Shop Packaged Foods Gadgets Cookbooks Subscribe Login Recipes BREAKFAST LUNCH DINNER SNACKS DESSERT VEGETARIAN VEGAN GLUTEN-FREE PALEO 30 MINS OR LESS Videos keto Lifestyle Fitness Food As Medicine Nutrition Cooking Tips Mindfulness Home & Body Education Sustainability Supplements Supplements From A-Z Stress Management Sleep Energizing Gut Health Allergies Healthy Aging Ultimate Guide Immunity Editor’s Picks The LN Shop Packaged Foods Gadgets Cookbooks Subscribe Login Chef It Up with Bart Van Olphen This chef is focused on teaching people how to enjoy seafood sustainably. Share this Post For Bart Van Olphen, it all started with a love for cooking and eating seafood. Realizing that most of our oceans are being overfished, he started to travel in a search for the most sustainable fishing communities around the globe. In his acclaimed book The Tinned Fish Cookbook (The Experiment, 2020), he shared the superstar potential of canned tuna, salmon, anchovies and more, along with teaching how to recognize eco-friendly fish. In his latest cookbook Veggies & Fish (The Experiment, 2021), this chef and sustainable fishing advocate shows how veggies and sustainably harvested fish are perfect for each other. Follow Bart on Instagram Bart Van Olphen’s Salmon Tataki Salad Get the recipe Cooking Tips: 1. When you buy fish, you should always look out for the MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) label, or consult a seafood guide like the Monterey Bay Aquarium’s Seafood Watch (seafoodwatch.org) or the Marine Stewardship Council (msc.org). 2. By using vegetables as the focus of your dishes, you don’t have to serve huge portions of fish. 3. I recommend eating more frozen and canned seafood. Why? Fish is caught during height of season and then frozen or canned to an increasingly high standard. It’s easy to check the packaging if the fish has been certified sustainable. So, to contribute to the health of the oceans, you don’t always need to opt for fresh fish. chef it upsalad recipessalmon salad Share this Post Comments Leave a comment below Comment Leave a Reply Cancel reply You must be logged in to post a comment. YOU MAY ALSO LIKE Desserts Fudgiest Bakery-Style Brownies Cooking Tips Chef It Up with Natasha McKeon Cooking Tips Chef It Up with Rachel Ama Cooking Tips Chef It Up with Annie Mahle MORE FROM LIVE NATURALLY Breakfast Juicing: 4 Tips and 3 Recipes Cooking Tips Oysters: How to Buy, Store and Prep Nutrition A Beginner’s Guide to Cheese Cooking Tips BEEF: Cooking Methods Popular Lifestyle Tired? Here’s How to Boost Your Iron Nutrition Snacking Made Healthy Editor's Picks Our Top Picks for Healthy Snacks Recipes The Greenest Pasta (Spaghetti with Peas, Broccolini & Kale Pesto) Recipes Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango Newsletter Sign Up Email* Receive the latest stories, recipes and more! Email This field is for validation purposes and should be left unchanged. Δ E-BOOK FOLLOW US Logo Magazine About Us Contact Us Advertise Privacy Policy Download our App ©2019 Copyright Live Naturally Magazine by Live Naturally Publishing LLC/Hungry Eye Media X This recipe has been saved Sign in New account Remember me Log in Connect with: Forgot your password? Create account Lost your password? Please enter your email address. You will receive mail with link to set new password. Reset password Back to login