The Science and Spirit of Seaweed: Discovering Food, Medicine and Purpose in the Kelp Forests of the Pacific Northwest (Amanda Swinimer)

The Big 10 Fish & Seafood Cookbook: 10 Seafood, 80 Recipes, 240 Variations (Terri Dien)

Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future (Ole G. Mouritsen, Klavs Styrbæk)

Halibut: The Cookbook (Karen Barnaby)

Crabs and Oysters: a Savor the South Cookbook (Bill Smith)

Catfish: a Savor the South Cookbook (Angela Knipple, Paul Knipple)

Sushi Secrets: A Japanese Master's Ultimate Guide (Seiichi Seiichi, Hiroshi Yoda)

The Complete Guide to Sushi and Sashimi (Jeffrey Elliot, Robby Cook)

The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean (Trevor Corson)

Eloquence of the Sardine: Extraordinary Encounters Beneath the Sea (Bill François, Antony Shugaar)

Shrimp: A Global History (Yvette Florio Lane)

Hook, Line, and Supper: New Techniques and Master Recipes for Everything Caught in Lakes, Rivers and Streams, and at Sea (Hank Shaw)

Dal mare: Pesci, alghe, molluschi e quinto quarto (Matteo Vigotti)

Poulpe: 80 Recettes (Jean-Pierre Montanay)

Chez le Poissonnier (Sonia Ezgulian)

A Peine Cru (Stephane Jego)