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Tide to Table Cookbook
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Tide to Table Cookbook: A Guide to Whole-Fish Butchery and Cooking Sustainably Sourced Fish, Seafood, and Bycatch

Author David Standridge and Kathleen Standridge, Photographs by Lisa Nichols, Foreword by Brad Leone

This all-in-one resource includes delicious recipes, refined seafood techniques, whole-fish butchery, and a zero-waste approach from the James Beard Award–winning chef and nationally recognized advocate for achievable sustainable seafood practices.

Most consumers purchase, prepare, and eat fish fillets, which account for only 40% of what is usable; the other 60% of the fish is discarded. This cookbook applies a holistic approach to sustainability in sourcing what local fishermen organically catch—including bycatch, and underutilized and invasive species—and adopting zero-waste techniques to teach how to cook with the whole fish; while being accessible to cooks of all skill levels. 

With fifty recipes ranging from simple (roasted oysters with chili-kelp butter), to intermediate (fish tots with parsley remoulade & pepper hot sauce), to involved meals like yellowfin tuna wellington, home cooks and culinary professionals alike will be inspired and encouraged to minimize waste, mindfully source ingredients, and prepare incredible meals that are not only delicious but also positively impact our environment.

About The Author

David Standridge is the 2024 James Beard Award Winner for Best Chef–Northeast and Executive Chef at The Shipwright’s Daughter in Mystic, Connecticut. Named one of America’s Best Restaurants for 2024 by The New York Times and in 2023 was designated a “Leader” in the prestigious James Beard Smart Catch program. Kathleen Standridge is the Creative Director of The Heidenreich Hospitality Group for The Shipwright's Daughter, Mystic Fish Camp, and The Whaler's Inn. Brad Leone is the former host of the popular Bon Appetit YouTube series It’s Alive, New York Times best-selling author of Field Notes for Food Adventure, co-founder of The Roost Festival, and host and producer of his own YouTube channel.

  • Publish Date: March 09, 2027
  • Format: Hardcover
  • Category: Cooking - Specific Ingredients - Fish & Seafood
  • Publisher: Rizzoli
  • Trim Size: 8 x 11
  • Pages: 352
  • US Price: $40.00
  • CDN Price: $55.00
  • ISBN: 978-0-8478-7793-5
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Reviews

"Tide to Table is the book David was meant to write. It has the authority of a chef who knows how to butcher and cook a fish beautifully, the curiosity of someone still asking questions, and the conviction of someone who understands that changing our food system begins with making better food irresistible. This isn’t just a stunning seafood cookbook. It’s a blueprint for becoming a better seafood cook, a better shopper and, perhaps without even realizing it, a better steward of our oceans. David Standridge doesn’t preach sustainability. He makes you hungry for it.” — Andrew Zimmern

"If you want to take a journey into another world, David and Kathleen Standridge, the rightful Prince & Princess of Tides will take you there. Renowned for their passionate knowledge of the ocean’s depths and the revelatory tastes of the bounty of the sea, this is among the most exquisite and erudite cookbooks I have ever encountered. There is something to learn, savor, and admire on every page.” — Rozanne Gold, four-time James Beard Award-winning chef and author

 “This is an astounding work of creativity and thought, and a fresh argument for what seafood can be. The recipes push boundaries, and the intention behind them is truly revolutionary. The flavors are exciting yet approachable, the techniques broadened my culinary horizons, and the book is gorgeous from cover to cover. It's the most compelling seafood book I've come across in years.” — Barton Seaver, author of American Seafood, and co-author of The Blue Food Cookbook

 “Tide to Table is a beautiful celebration of the sea. David Standridge makes the complex and urgent subject of sustainability accessible for cooks of all levels, showing them how sustainability can—and why it should—be a part of our everyday lives. This is an essential guide to understanding the intricate ecosystem that nourishes us and embracing the responsibility we all share in preserving it.” — Eric Ripert, three-Michelin-starred Chef and Co-owner of Le Bernardin

“A brilliant combination of knowledge and passion. David and Kathleen have given us something that is stunningly beautiful, generous and inspiring. That you want to read it deeply as a handbook and keep it in the kitchen to cook from, is the book’s magic.” — Dorie Greenspan, New York Times bestselling and James Beard Award-winning author

 "David inspires us with his thoughtful approach to sourcing seafood and his admiration for the hard work that goes into delivering it to our tables. Learning about sustainable seafood is largely about asking the right questions. In Tide to Table, David teaches us what those questions are, introduces us to inspired producers, and demonstrates how to transform these products into craveable dishes. In doing so, he makes eating sustainable seafood more accessible to enthusiastic diners and professional chefs alike.” — Michael Anthony, Executive Chef, Gramercy Tavern