All-new and extra delicious—it’s our newest cookbook! The Hog Island Book of Fish and Seafood.

From James Beard Award-winning chef, author, and long-time Hog Island Oyster friend John Ash, this new cookbook features over 250 recipes from Hog Island chefs and friends, along with tips and techniques for everything seafood related—from how to shuck an oyster to how to prep a sea urchin.



Come See Us!

Celebrate our book release with us at these Bay Area events:


May 25th | Omnivore Books Author Event

Book discussion, signing, and oysters with John Ash and John Finger

Where: Omnivore Books, San Francisco

When: 6:30 P.M. Thursday, May 25, 2023

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June 3rd | Foodwise Cooking Demo

A cooking demo with author John Ash

Where: SF Ferry Building

When: 11:30 A.M. Saturday, June 3, 2023

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June 3rd | Book Passage Meet + Greet

A meet and greet and book signing with John Ash and John Finger

Where: Book Passage, SF Ferry Building

When: 1:00 P.M. Saturday, June 3, 2023

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August 17th | Larkspur Cookbook Dinner

Ticketed 4-course dinner event with John Ash and John Finger

Where: Hog Island Larkspur Oyster Bar

When: 6:00 P.M. August 17, 2023

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September 7th | Tony’s Cookbook Dinner

Ticketed 4-course dinner event with John Ash and John Finger

Where: Tony’s Seafood Restaurant, Marshall

When: 6:00 P.M. September 7, 2023

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September 23rd | Campovida Conversations

Apps, wine, and conversation with John Ash and John Finger

Where: Campovida Estate, Hopland, CA

When: 11:00 A.M. September 23, 2023

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September 30th | Chateau Sonoma Book Signing

Book signing with cookbook author John Ash

Where: Chateau Sonoma, Sonoma

When: 2:00-4:00 P.M.

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October 28th | McEvoy Ranch & Hog Island Dinner

Ticketed 4-course wine and dinner pairing with John Ash and John Finger

Where: McEvoy Ranch, Petaluma

When: 5:00 P.M.

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December 6th | Coastal Cuisine at the Key Room

Celebrate the festive season with a dinner prepared from the cookbook.

Where: The Key Room, Novato

When: 6:30 – 9:00 P.M

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More about The Hog Island Book of Fish & Seafood

fried-fish Hogisland

From James Beard Award–winning chef and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more. Presenting a wide variety of cooking methods—such as steaming, roasting, grilling, pan-frying, curing—along with illustrated techniques like shucking oysters, opening clams, and filleting fish, this authoritative cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.

The Hog Island Book of Fish & Seafood is a master class from an award-winning chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.

Inside The Book

Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world. Here’s just a taste of what you’ll find inside:


About the Author


John Ash is a restaurateur, cookbook author, and two-time James Beard Award winner. He’s also a long-time board member, shareholder, and champion of Hog Island. His Sonoma restaurant, John Ash & Co, was an early Hog Island wholesale customer and was arguably where Northern California’s farm to table movement began. He previously cohosted the Good Food Hour radio show on KSRO for 35 years, and he has hosted two shows on the Food Network. Ash regularly contributes to the Santa Rosa Press Democrat and has written for magazines such as Fine Cooking and Eating Well. In 2014, Ash was honored by the Monterey Bay Aquarium as the Sustainable Seafood Educator of the Year. He lives in Santa Rosa, California.

Ashley Lima is an art director and photographer based in the San Francisco Bay Area.

Stuart Brioza is a two-time James Beard Award–winning chef, known for his acclaimed, Michelin-starred restaurant, State Bird Provisions. He lives in the San Francisco Bay Area.

Laurie Mahan Sawyer is an artist/illustrator who lives in West Marin with her husband Terry Sawyer (co-founder of Hog Island Oyster Co.).