What's the deal with Sushi-Grade fish? FREE BOOK GIVEAWAY!

We're Giving Away 5 Copies of the Most Beautiful Bivalve Book of the Year!

There are so many questions around seafood and so few experts to trust (the term "sushi-grade" fish is a bunch of malarkey, btw).  We at Sea to Table love all questions aquatic and consider yourself warned once we get started.  Last year we hooked up with world renowned seafood philosopher and restaurateur, John Bil, to be a small part of his awesome, informative and beautifully laid out book- Ship to Shore: Straight Talk from the Seafood Counter".  John asks and answers common questions like "What's the deal with sushi-grade fish?", "Why is Halibut so expensive?" and "Do lobsters feel pain?"

Sea to Table's own Sean Dimin talking fishes in John Bil's new book.


This week we're set to give away five copies of John's book to fellow fish fans.  Any orders placed between today (12/8/2018) and next Saturday will be entered to win a random drawing for a free copy of Ship to Shore: Straight Talk from the Seafood Counter". If you'd like to learn more or order a copy of John's book directly click here.

Sadly, John passed away this year with his book being published posthumously.  He dedicated his life to seafood done right- from harvesting to selling and serving and, probably most importantly, to helping and educating others.  Hats off to you, John.  Well done.

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