*Pre-order* Tide to Table Cookbook: A Guide to Whole-Fish Butchery and Cooking Sustainably Sourced Fish, Seafood, and Bycatch (David Standridge, Kathleen Standridge)

Expected March 9, 2027. Available for pre-order now!

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.