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. The restaurant was 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, translating creative vision into brand strategy and storytelling 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.