Off the Hook

"It’s hard not to just be focussed on salmon on the west coast but [Off the Hook] really sort of ventures beyond salmon . . . [to give] a lot of really interesting ways to cook fresh seafood . . . it’s a great book.” —Julie Van Rosendaal, CBC’s Calgary Eyeopener

"Off the Hook reads more like a love letter to the West Coast than your typical collection of recipes . . . you’ll come away with a much deeper respect for our ocean and its bounty. A must-have for any West Coast kitchen." —Grant Lawrence, Vancouver Courier

"Beautifully-illustrated . . . explores the world of fresh B.C. seafood, with recipes and photos that will send you straight to the fishmonger. From shrimp dumplings to miso ginger-glazed sablefish and cheesy baked oysters, it’s the Salt Spring duo’s first collaboration.” —YAM

"I’ve fallen into a deep obsess[ion] with [the authors’] love and passion for seafood, which is so obvious throughout the cookbook that you can’t help but feel like there is a place set for you at the family table . . . even if you can’t tell a tuna from a salmon, this will trick your family and neighbours into thinking you’re a true-blooded Islander. ” —Broatching the Subject blog

"If you’ve got a fresh seafood source, this book will elevate every dish you serve.” —Victoria Buzz