Ari Kolender is a 20-year veteran of some of the finest seafood establishments in the country, a James Beard Foundation Award Semifinalist, and a 2021 Rising Star Chef. In 2019, he opened his first restaurant, Found Oyster, in Los Angeles, and now also runs Queen's Raw Bar & Grill as well as The Bell in New Orleans. Find him online [...]

Noah Galuten is a chef, restaurant consultant, and author of The Don’t Panic Pantry Cookbook, as well as the host of a YouTube series by the same name. He is the co-author of On Vegetables and the James Beard Award winner Bludso’s BBQ Cookbook. He can be followed [...]

Introduction: Do Less
The Big Picture: Sustainability Made Simple
Kitchen Tools and Pantry Items
Seafood Primer
Reading the Tides: Thoughts on Storage, Thawing, and Raw Seafood

One: Chilled, Raw, and Marinated
Sicilian Crudo
Mackerel Tartare with Horseradish and Dill
Scallop Tostadas
Seaweed-Cured Halibut
Seaweed-Cured Halibut Crudo with Crème Fraîche, Lime, and Basil
Summer Rockfish Ceviche
Santa Barbara Spot Prawn Aguachile
Lobster Crudo
Feast of the Four Fishes Cocktail
How to Shuck an Oyster
How to Shuck a Clam
Shrimp Cocktail
Lobster Cocktail
Razor Clam Sangrita
Five-Layer Crab Dip
Smoked Trout Dip
Chilled Mussels on the Half-Shell
Pickled Shrimp Salad
How to Assemble a Raw Bar for a Crowd

Two: Tinned Fish and Other Preserved Seafood
Anchovy Caesar
Poached Leeks with Gribiche and Smoked Trout Roe
Tomatoes with White Soy Crema and Bottarga
Open-Faced Avocado Sandwich with Tomato-Marinated Sardines
Stuffed Peppers with Tomato, Olive, and Anchovy
Tomato and Anchovy Bread Pudding
Caramelized Bok Choy with Fish Sauce
Twice-Baked Sweet Potato with Dashi Butter and Bonito
Seaweed Salad

Three: Broiled and Baked
Char-Broiling on the Half-Shell
Char-Broiled Oysters with Garlic Butter and Parmesan
Char-Broiled Oysters with Bottarga Butter
Clams Casino
Broiled Ocean Trout with Casino Butter
Broiled Scallops with Espelette Butter
Salt-Baked Peel ’n’ Eat Shrimp
Fish in Paper
Fish in Paper, Spring Edition
Fish in Paper, Summer Edition
Fishmonger’s Pie

Four: Grilled
A Quick Grilling Primer
Grilled Squid Salad with Crispy Potatoes and Meyer Lemon
Grilled Lobster with Ginger-Lemon Butter
Grilled Mackerel
Swordfish Hemingway
Grilled Whole Fish with Sweet Peppers
Miso BBQ Shrimp
Grilled Fish Tacos
Grilled Yellowtail Collar with Buffalo Wing Sauce

Five: Breaded and “Bread”-ed
Molly’s Crispy Gruyère Tuna Melts
Shrimp Toast Burgers
Blackened Mahimahi Sandwiches
Lobster Rolls
Spicy Tuna Burgers
Deviled Crab Cakes
Cornmeal-Crusted Trigger Fish with Lettuces, Herbs, Apples, and Shallots
How to Chicken-Fry Seafood
Fried Oyster Sandwiches
How to Beer-Batter Seafood
Soft-Shell Crab Sandwiches

Six: Stovetop
How to Boil Lobster
How to Steam Crab . . . with Bonus Crab Back
Clam Chowder
She-Crab Soup
Lowcountry Fish Stew
Oil-Poached Tuna
Albacore Tataki with Citrus Ponzu
Shrimp Scampi
Rice and Peas with Seared Scallops
Pan-Seared Razor Clams
Seaweed-Steamed Halibut
Crispy-Skinned Salmon with Yuzu Koshō Salad
Pan-Roasted Trout with Brown Butter Potatoes
Cranberry Beans with Mussels and Chorizo
Steamed Clams
Cider-Braised Mussels
Two-Bean Squid Salad
Crab Rice
Lentils and Shrimp
Linguine and Clams
Spaghetti with Sautéed Soft-Shell Crab
Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles
Seafood Bog for a Crowd
Frogmore Stew (No Spoon Necessary)
Leftover Frogmore Hash

Seven: Butters, Stocks, Spices, Dips, and Sauces
JoAnne’s Island Creek Mignonette
Tangelo and Pepper Mignonette
Rhubarb and Bay Leaf Mignonette
Cocktail Sauce
Citrus Ponzu
Old Bay Mayo
Red Yuzu Mayo
Chipotle Mayo
Bitter Lime Mayo
Pickled Green Tomato Tartar Sauce
Caper-Dill Rémoulade
Ginger-Lemon Butter
Chimichurri Butter
Bottarga Butter
Casino Butter
Espelette Butter
New Bay Seasoning
Blackening Spice
Shrimp Stock
Lobster Stock
Crab Stock
Fish Bone Stock
Court Bouillon

Resources
Index
Acknowledgments