There are cookbooks that teach technique, and there are cookbooks that transport you somewhere entirely different. Sea Salt: Recipes from the West Coast Galley belongs firmly in the second category. Reading it feels less like flipping through recipes and more like boarding a sailboat off Vancouver Island with a basket full of just-caught seafood, sun-ripened berries, artisan cheese, and a chilled bottle of B.C. wine tucked below deck (while listening to Rod Stewart sing “Sailing”).
Created by the Malone family — seasoned sailors and devoted West Coast food lovers — the cookbook captures the rugged beauty and culinary richness of coastal British Columbia with remarkable warmth. The recipes are “sea-tested,” designed for life aboard the family sailboat Aeriel, but they are equally inviting for home cooks craving fresh, uncomplicated summer meals. The collection draws inspiration from Vancouver Island’s seafood, farmers’ markets, wineries, and small food producers, celebrating the ingredients that define Canada’s Pacific coast.
What makes Sea Salt especially compelling is its deep connection to local food purveyors. This is not a generic seafood cookbook with interchangeable ingredients. The recipes are rooted in place. Wild Pacific salmon, albacore tuna, blackberries, oysters, maple, and fresh herbs all reflect the ecosystems and artisans of the coast. The authors also highlight the farmers’ markets and specialty producers they encountered while cruising through the Gulf Islands and Vancouver Island, turning the cookbook into a love letter to independent Canadian food culture. Speaking of tuna, try the Tuna Tapenade in our Recipe section…perfect appetizer for your next bbq!
The dishes themselves strike a perfect balance between rustic and elegant. Blueberry Bread Pudding with Maple Mascarpone sounds indulgent yet approachable. Albacore Tuna Niçoise channels seaside sophistication without becoming fussy. Even the playful Cheesecake Nanaimo Bars feel unmistakably Canadian, blending nostalgia with elevated presentation. The recipes encourage cooks to trust exceptional ingredients rather than bury them beneath complicated technique.
Christina Symons’ photography deserves special praise. Her images capture more than food; they convey atmosphere. Misty harbours, weathered docks, and gleaming summer produce create a visual narrative that makes readers want to head straight to the nearest marina or farmers’ market. The book’s aesthetic reminds us that food tastes better when connected to landscape, season, and community. CHRISTINA SYMONS CREATIVE
More than a decade after its publication, Sea Salt still feels timely because its philosophy aligns perfectly with how many Canadians want to eat today: local, seasonal, sustainable, and deeply connected to regional producers. In an era dominated by imported convenience foods, the cookbook quietly argues for something more meaningful — supporting nearby fishers, growers, cheesemakers, bakers, and winemakers whenever possible. Purchase this sea worthy book at Sea Salt : Recipes from the West Coast Galley – Harbour Publishing or win a copy in our Giveaway section.
This summer, Sea Salt offers more than menu inspiration; it offers a way of living. Visit your local farmers’ market. Buy strawberries that were picked that morning. Choose Pacific halibut from a trusted fishmonger. Pick up a loaf from an independent bakery and herbs from a roadside stand. Like the Malone family, build meals around what your region produces best.
That spirit of local abundance is the true heart of this beautiful West Coast cookbook.
Contents and images used with permission from Sea Salt: Recipes from the West Coast Galley, Alison Malone Eathorne, Christina Symons, Hilary Malone, Lorna Malone, 2013, Harbour Publishing. Reprinted with permission from the publisher. Sea Salt : Recipes from the West Coast Galley – Harbour Publishing