There’s a new cookbook about seafood which is just being released from the folks at Hog Island Oyster Company. In addition to delicious recipes from John Ash (a long time Board member and James Beard award winning author), Hog Island friends and the Chefs at the Hog Island Oyster bars in the bay area, it includes a survey of the colorful founders of Hog Island and their 40-year history starting with a small farm on the Marin coast at Marshall.
Hog Island has been a leader in providing stewardship of marine ecosystems with their leadership in sustainable farming practices, which is well documented in the book.
With more than 250 recipes, the book aims to simplify and expand the techniques for cooking seafood (which can be intimidating to many home cooks) and to showcase dishes from around the world while emphasizing the importance of making sustainable choices to preserve healthy choices for future generations. Beautiful photographs from Ashley Lima illustrate the book.
In addition to typical finned and shellfishes, the book includes recipes for what chef Ash calls “other gifts from the sea” including caviars and roes; canned, tinned and jarred fish and sea vegetables.
The following is a delicious sampling of some of the recipes.
OYSTERS ON THE HALF SHELL
BAKED MUSSELS WITH HERB, GINGER, AND PEANUT PESTO
PAN SEARED SCALLOPS WITH SAVORY VANILLA-BUTTER SAUCE
GRILLED SQUID NOODLE SALAD WITH MANGO, CABBAGE, AND DAIKON
TOMATO TOASTS WITH SERRANO HAM AND BOQUERONES
PAN-ROASTED SALMON WITH SEARED CORN SAUCE
This article was published in the Santa Rosa Press Democrat, May 2023