Written by John Bil
John Bil has worked with fish — on the water, behind the counter, and in the kitchen — for over twenty-five years. In Honest Weight: Straight Talk from the Seafood Counter, Bil pulls back the curtain on the fish business to give seafood lovers the information and confidence they need to make smart decisions about the fish they consume. Why does halibut cost what it does? How can you be sure those shrimp have been responsibly farmed? How do you clean an octopus? And most importantly, what’s the best way to prepare those delicious clams when you get them home?
Perfect for beginners and experts alike, Honest Weight promises to make sense of the seemingly endless options at the fish counter. Organized by size, beginning with small fish (anchovies, mackerel, herring), shellfish (clams, oysters, lobster), medium fish (trout, cod, catfish), and large fish (halibut, salmon, tuna), Honest Weight features over 75 easy-to-follow recipes by acclaimed restaurateur John Bil, accompanied by mouth-watering, full-colour photography that will have you racing down to your local fish counter.
JOHN BIL has worked with fish — on the water, behind the counter, and in the kitchen — for over twenty-five years. In 2009, he opened Ship to Shore, an unassuming ocean-view eatery that was quickly named one of Canada’s best new restaurants by enRoute magazine. A respected and in-demand seafood expert, Bil has assisted with the openings of several high-profile restaurants, including M. Wells Steakhouse (New York), Claddagh Oyster House (Charlottetown, PEI), and Restaurant Joe Beef (Montreal). Currently, Bil lives in Toronto, where he operates Honest Weight, a hybrid fish shop / lunch counter that serves responsibly sourced seafood from North America and beyond.