Ship to Shore: Straight Talk from the Seafood Counter

Winner, 2019 Taste Canada Award -- Single-Subject Cookbooks, Silver
An Eat Northi Best Cookbook of the Year
A Now Magazine Best Cookbook of the Year

Everything you've ever wanted to know about seafood -- what to look for at the fish counter, how to ensure what you're buying has been responsibly farmed, and what to do with it when you get it home -- by one of the food industry's most-beloved and respected authorities on all things fish.

John Bil, one of the food industry's most beloved and respected authorities on all things fish, gives seafood lovers the knowledge and confidence they need to make smart decisions about the fish they consume. Why does halibut cost what it does? Were those wild spot prawns responsibly sourced? How do you clean a squid? And what's the best way to prepare those live cherrystone clams when you get them home?

Ship to Shore: Straight Talk from the Seafood Counter features over fifty delicious recipes accompanied by elegant, full-colour photography that will have you lining up at your local fish counter.

JOHN BIL (1968-2018) worked with fish -- on the water, behind the counter, and in the kitchen -- for over twenty-five years. Bil began his career shucking oysters at the Toronto dining institution Rodney's Oyster House, before venturing east to the Maritimes, where he spent over a decade working in the shellfish and fish farming industry, and later opened his first restaurant, Ship to Shore, in Darnley, Prince Edward Island. A respected and in-demand seafood expert, Bil assisted with the openings of several other high-profile restaurants, including M. Wells Steakhouse (New York), Claddagh Oyster House (Charlottetown, PEI), Restaurant Joe Beef (Montreal), and most recently, his own Honest Weight (Toronto).