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.

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More about The Hog Island Book of Fish & Seafood

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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:

HOG ISLAND CLAM CHOWDER

CIOPPINO

CRAB LOUIS SALAD

GRILLED LOBSTER

CALIFORNIA BOUILLABAISSE

Can’t get enough?

Watch our very own chefs make some of their favorite recipes from the book.

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About the Author

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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.).