"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.