Chefs around the globe unite to support sustainable seafood for healthy oceans.  

Marine Stewardship Council (MSC), the ocean not-for-profit responsible for the world’s leading sustainable seafood ecolabel, has launched its Ocean Cookbook 2025. The free digital cookbook brings together chefs from all over the world to create a collection of healthy, delicious everyday recipes that tell a sustainability story about the seafood we all love. 

On local soil (or water?), our very own Chef Naledi Toona has happily stepped into her role as MSC’s campaign ambassador for a third year in a row. The South African rendition of the cookbook features whitefish – that is hake, haddock and cape whiting as locally available whitefish alternatives found in South African supermarkets and sourced from the MSC certified hake trawl fishery. 

The South African hake trawl fishery has been certified to the MSC’s Fisheries Standard since 2004 and was the first hake fishery in the world to meet this gold standard for fisheries sustainability. 

With the theme, ‘Good for You and the Ocean too’, the cookbook is the centerpiece of the MSC’s main awareness campaign at the start of the year, traditionally a time for healthy and more environmentally conscious eating. The Ocean Cookbook also highlights how easy it is to cook nutritious, sustainable and affordable seafood at home. 

“The ocean is vital to human life on our planet. It feeds billions and supports the livelihoods of millions more. We rely on it for our oxygen intake, climate regulation, and it is home to such wonderful biodiversity. Through simple, everyday choices each of us can help protect the ocean into the future. One such small act is to support sustainable fishing practices by choosing products carrying the blue MSC label when shopping for seafood,” says Louanne Mostert, Marketing and Communications Manager for MSC. 

Included in the choice of recipes are grilled fish kebabs and a mouthwatering fish burger by Swedes, Malin Nordblom and Stina Algulin; a fish potpie to feed the family by Polish chef, Madame Edith; a healthy spin on classic fish and chips by Kati Pohjanmaa, a Finish chef; and Chef Naledi’s popular and light hake tacos and coconut hake dishes. 

Check out Chef Naledi’s spiced hake tacos recipe here

“Cooking has always been an act of love for me and hake is such a versatile, sustainable and quick-to-cook ingredient. My entire family enjoys eating whitefish. I am proud to present the MSC’s Ocean Cookbook for a third year in a row. It conveys a message I resonate with and features recipes ideal as simple suppers, for school lunchboxes and more,” she adds. 

To help raise the profile, the cookbook includes stunning photography from internationally renowned food photographer, David Loftus, who has worked with Jamie Oliver throughout his career. David Loftus is a great believer in sustainable fishing. “This goes way beyond food. It’s about the future of our Ocean. We need to step up to the plate right now… or we’re in deep water.” 

The Ocean Cookbook 2025 is available HERE on the MSC website and is on sale in-store. 

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Hosting (and sharing) is made easy with these pick-up and go meals, fit for a Mexican street food feast. No cutlery needed, just bring the napkins, says Liezl Vermeulen.  

Quesabirrias 

Makes 6-8

Also called red tacos or birria tacos, this dish uses flour tortillas dipped in the birria sauce (consommé) and fried. The beef fat in the sauce ensures a crisp, golden finish. 

Ingredients

½ batch beef short rib birria
6-8 medium-small white flour tortillas 
300g mozzarella, grated Handful of fresh coriander 
Pico de Gallo salsa, for serving  

Method

1. Heat birria sauce in a large pan or pot. Dip tortillas in warm birria sauce for 3-4 seconds and place on a chopping board or two. 
2. Divide cheese and meat between tortillas, packing it tightly on one half of the tortilla. Fold over to sandwich close.
3. Heat a griddle pan over medium-high heat. (If your pan is too hot, your cheese won’t melt by the time the tortilla is cooked.)
4. Grill quesabirrias for 1-2 minutes a side, or until cheese is melted and tortilla is well-charred.  
5. Serve hot off the grill, topped with salsa and coriander. 

Cheesy nachos with birria dip  

Serves 3-4 (As a snack) 

Use your leftover birria sauce for dipping nachos, chilli poppers and just about anything on your Mexican share table.

Ingredients

1 packet (250g) corn chips original
150g Cheddar, grated
½ tsp smoked paprika 
125g tomato medley or cherry tomatoes, halved or quartered 
Handful chopped parsley or coriander
½ cup birria sauce, for serving  

Method

1. Place corn chips on a large sheet tray. Sprinkle with cheese and lightly dust with paprika. 
2. Grill on high in the oven for 5-7 minutes, or until chips are toasted and cheese starts to brown. 
3. Serve topped with tomatoes, chopped herbs and a bowl of birria sauce for dipping on the side. 

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: Make these brocamole quesadillas in 20 minutes!

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This is the quintessential dish you want at your fiesta. Traditionally made from spit-grilled meat, we’ve taken flavour combination inspiration and made it into a meal you can easily make at home. 

Al Pastor-inspired pulled pork tacos 

Makes 10-12 

Ingredients

For the sauce  

10 dried chipotle chilli halves 
2 cup boiling water
6 cloves garlic, peeled
2 cups freshly squeezed orange juice 
⅔ cup chipotle in abodo sauce
4 whole garlic cloves 
3 Tbsp brown sugar  

Salt and milled pepper 
1.5kg pork shoulder  

For serving  

10-12 flour tortillas, grilled
1 pineapple, peeled, grilled and sliced
Pico de Gallo salsa
1 cup pickled red onions 
Chopped fresh parsley or coriander  

Also read: Grilled hake tacos with whole kiwi salsa

Method 

1. Place chillies in a large bowl and cover with water. Set aside for 15 minutes to steep.
2. Preheat oven to 180°C.
3. Combine hydrated chillies in water with the remaining sauce ingredients. Blitz until smooth, using a jug blender or stick blender.
4. Season meat well and place in a heavy-bottom, oven-safe pot.
5. Add blitzed sauce to pot, top up with water to ensure meat is at least ¾ covered. Close with a lid. (If your lid isn’t tight, cover with foil.)
6. Roast for about 2 ½-3 hours, turning meat over every 30 minutes, until
   pork is very tender.  
7. Remove meat, cool until it can easily be handled, and shred meat finely. (Discard any bones, skin or gristle.) 
8. Reduce sauce in pot over high heat for 3-5 minutes, or until it reaches the consistency of tomato sauce. Return shredded meat to pot and toss through to coat evenly. 
9. Ladle grilled flour tortillas with about ½ cup pulled pork and top with pineapple slices, pickled onion and salsa. Serve immediately. 

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: Pulled-brisket tacos

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In the mood for some tacos this weekend? If so, then why not get the whole family involved and make these pulled-brisket ones together.

SERVES 8 // COOK TIME ± 1 hour

INGREDIENTS
For the pulled brisket
1 tbsp vegetable oil
1 tbsp paprika
4 tsp ground cumin
1.2 kg beef brisket joint
Salt and pepper
2 onions, peeled and sliced
4 garlic cloves, peeled and crushed
410g tin chopped tomatoes
1 cup beef stock
2 tbsp soy sauce
1 tbsp sugar
2 tbsp Worcestershire sauce
For the flour tortillas
170g flour, plus extra for dusting
¼ tsp salt
⅔ cup water
130g butter, at room temperature
For the cucumber pickle
1 tbsp brown vinegar
2 tsp caster sugar
¼ tsp salt
1 cucumber, thinly sliced
Coriander, to garnish

METHOD
For the pulled brisket
1. Preheat oven to 160°C and line a baking tray with foil.
2. Combine the oil, paprika and cumin and rub over the brisket. Season.
3. Place the onions, garlic and brisket on the lined tray.
4. In a pot set over medium heat, simmer the tomatoes, stock, soy sauce, sugar and Worcestershire sauce until thickened. Pour over the brisket, cover with foil and cook in the oven for three hours. Allow to rest for 20 minutes.
5. Using two forks, shred the brisket into a large bowl. Transfer the juices to a pot set over medium heat and reduce to form a thick sauce. Pour over the brisket.
For the flour tortillas
1. Place the flour and salt in a large bowl. Form a well in the centre, pour in the water and mix to form a soft dough. Add more water if the dough is too firm. Leave to rest for 30 minutes.
2. Roll the dough out on to a floured surface. Spread 110g of butter over the dough and dust with flour. Roll up into a long sausage and divide into 16 balls. Roll each one into a thin disc.
3. Heat the remaining butter in a pan. Fry the tortillas until golden on both sides. Place between warm tea towels.
For the cucumber pickle
1. Whisk together the vinegar, sugar and salt in a bowl. Add the cucumber, toss to coat and garnish with coriander.
2. Make up a platter of tacos or serve everything separately for your guests to assemble on their own.

Throw together a Mexican-style extravaganza that is light and fresh with these cocoa hanger steaks with grilled Mexican peppers.

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Our pulled pork tacos are everything! Slow-roasted pork shoulder, fresh slaw, and drool-worthy smoky BBQ sauce. What more could you possibly want?

SERVES 4 // COOK TIME 200 mins

INGREDIENTS
For the pulled pork
1 kg pork shoulder
Salt and black pepper
For the summer slaw
1 cup finely sliced red cabbage
½ red onion, finely sliced
1 green pepper, finely sliced
1 carrot, finely sliced
½ pineapple, finely chopped
1 cup mayonnaise
¼ cup apple cider vinegar
2 tsp maple syrup
1 tsp sea salt flakes
1 tsp black pepper
For the smoky barbecue sauce
1 cup tomato paste
1½ cups tomato sauce
1¼ cups brown sugar
1¼ cups red wine vinegar
½ cup molasses
2 tsp liquid smoke
2 tbsp butter
2 cloves garlic, peeled and finely chopped
1 tsp onion powder
¼ tsp chilli powder
2 tsp paprika
½ tsp celery seeds
¼ tsp ground cinnamon
1 tsp cayenne pepper
1 tsp salt
1 tsp coarsely ground black pepper
To assemble
8 small, soft tortillas, warmed
1 cup fresh coriander

METHOD
For the pulled pork
1. Preheat oven to 150°C.
2. Season the pork with salt and pepper. Place in a roasting pan, cover with foil and roast for 2½ hours, or until the pork is tender and pulls apart easily.
3. Remove from the oven and shred.
For the summer slaw
1. Combine the cabbage, onion, green pepper, carrot and pineapple in a bowl.
2. In a separate bowl, whisk together the mayonnaise, vinegar, maple syrup, sea salt flakes and pepper.
3. Combine the slaw and dressing.
For the smoky barbecue sauce
1. Mix together the tomato paste, tomato sauce, brown sugar, vinegar, molasses, liquid smoke and butter in a pot and place over medium heat.
2. Add garlic, onion powder, chilli powder, paprika, celery seeds, cinnamon, cayenne pepper, salt and pepper.
3. Reduce to a low heat and allow the sauce to simmer for 30 minutes, or until it has thickened up a bit.
4. Stir the pulled pork through the smoky barbecue sauce.
To assemble
1. Layer the pulled pork and summer slaw on the tortillas.
2. Top with coriander to serve.

Not only does this Mexican enchilada bake make the most of mince, a staple protein, it’s also perfect for themed dinners! You can also make this bake in a ‘lasagna style’ by layering strips of tortilla wraps, sauce, mince and cheese on top of each other.

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Despite its fuzzy texture, kiwi skins are actually edible.With the right recipe, the texture won’t be noticeable at all. Try it in these grilled hake tacos!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the kiwi salsa
2 unpeeled kiwis, chopped
1 green chilli, sliced
1 spring onion, sliced
1 tbsp chopped parsley
1 tbsp lime juice
½ tbsp white-wine vinegar
For the hake tacos
4 hake fillets
1 tsp paprika
2 garlic cloves, minced
2 tbsp olive oil
8 taco shells
⅔ cup smooth cottage cheese
2 cups shredded cabbage
1 cup shredded spinach
½ cup corn kernels
½ cup bean sprouts
4 tsp sesame seeds, toasted

METHOD
For the kiwi salsa
1. Mix all the ingredients, then season to taste and refrigerate.
For the hake tacos
1. Preheat the oven grill. Line a baking tray.
2. Season the hake with the paprika, garlic, salt and pepper. Drizzle with olive oil, skin-side up.
3. Arrange skin-side up on the prepared tray and grill in the oven (set to high or on 200°C) for 2–3 minutes. Flip and grill for another 3–4 minutes, until completely cooked through.
4. Heat and shape the tortillas into tacos according to packet instructions.
5. Spread cottage cheese inside each taco and fill with a piece of hake, cabbage, spinach, corn and sprouts. Top with kiwi salsa and sesame seeds.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebrtiz // HMimages.co.za

Using whole fruit to spice up your summer salads is another fun trick of ours! Enjoy this bulgar wheat salad with kiwi and pomegranate.

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