This all-in-one cookbook brings readers inside the world of the James Beard Award–winning chef, blending refined seafood techniques, whole-fish butchery, delicious recipes, and a zero-waste approach.

This cookbook is a natural extension of the commitment of the award-winning husband-and-wife team to making sustainably sourced seafood accessible for cooks of all skill levels. Woven throughout are the stories of the fisherfolk, farmers, and harvesters who bring seafood from tide to table.

Chef David’s holistic approach to creative cookery using what local fishermen organically catch—including bycatch, and underutilized and invasive species—is setting a new precedent for how restaurants sustainably source and prepare seafood, and David has emerged as a leading voice in the national discussion around achievable sustainable seafood practices.

From simple recipes to involved meals, home cooks and hardened 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 and New York Times Bestselling author of Field Notes for Food Adventure, co-founder of The Roost Festival, and host and producer of his own YouTube channel.