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.
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.
| Published By | House of Anansi Press Inc — Oct 13, 2018 |
| Specifications | 304 pages | 8 in x 10 in |
| Keywords | restaurants; food industry; shucking; oysters; |
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Supporting Resources
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Excerpt |
| Written By |
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). |
| Written By |
|
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). |
Winner, Taste Canada Award — Single-Subject Cookbooks, Silver, 2018
Commended, An Eat North Best Cookbook of the Year, 2018
Commended, A Now Magazine Best Cookbook of the Year, 2018
“The information and recipes you need to make good choices at the seafood counter.” —Canadian House and Home
“A comprehensive guide, written with heart, that any seafood lover will treasure.” —Now Magazine
“[A] thorough account of what you might find at your favourite restaurant or the seafood counter at the local supermarket . . . infused throughout with John’s philosophy of fish.” —Salty
“It’s safe to say that this book will and should be a staple across kitchens in Canada and abroad.” —Acquired Taste
“A comprehensive guide, written with heart, that any seafood lover will treasure.” —Now Magazine
“If you care about seafood, Canada, or just being a good person, you should read this book. If you’re an asshole, move along.” —Matty Matheson, chef, TV personality, and author of Matty Matheson: A Cookbook
“John unlocked stories of the water and always surprised us with his constant delicious treasures. Spending a night with his wild workmanship made you feel as if you’d found yourself inside the belly of a whale. With this book, we are incredibly lucky to be given the gift of his in-depth knowledge of the industry, along with his super power of making the most simple thing taste perfect. No tricks, all heart — like the way the sea penetrates your skin just by walking beside it — he had a way of salting the atmosphere. Let’s dive in. Thank you, John.” —Amy Millan, musician (Broken Social Scene, Stars)
“I’ve been waiting for a book like this for years and can’t think of a better, more trustworthy author to write it. John Bil’s knowledge about all things seafood was matched only by his love for the subject. This book is a fitting testament to him and an important addition to every food lover’s collection.” —Chris Johns, food writer and co-author of True North: Canadian Cooking from Coast to Coast