“The Northern California food scene is in many ways, the North Star when we talk about important movements like food sustainability and the farm-to-table scene. And you can’t talk about this world without mentioning my friend, Chef John Ash, a true leader in the space and the king of wine country cuisine. So, it’s no wonder that his partnership with true pioneers of the seafood business, the Hog Island team, is highlighted in this cookbook that’s as educational as it is beautiful and delicious. Dive in…you’re gonna dig it.” ~ Guy Fieri

The Hog Island Book of Fish & Seafood

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.

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, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder.

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.

John Ash, The Hog Island Book of Fish & Seafood

Just heard that our book was selected as an Amazon Best Book of the Month in the cookbook category. Hooray!



John Ash is a restaurateur, cookbook author, and two-time James Beard Award winner. 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.

Cookbook illustrations by Laurie Mahan Sawyer, west Marin based artist.