Tide to table cover by David and Kathleen Standridge Foreword by Brad Leone

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A Different Way to Cook Fish

DAVID STANDRIDGE JAMES BEARD AWARD · BEST CHEF NORTHEAST 2024

Tide to Table is a comprehensive guide to whole-fish butchery, sustainably sourced seafood, and zero-waste coastal cooking, built around a simple but radical idea. Rather than telling fishermen what to catch, David tells them how much fish he needs and builds around whatever they bring in. That philosophy — of cooking what the sea actually offers, bycatch and all — is what this book teaches you to do at any level, in any kitchen.

Two whole fish, one above the other, on a stainless steel surface. The fish appear to be freshly caught, with shiny silver and brownish scales, and clear eyes.

WHAT’S INSIDE

A whole fluke butchery technique, with a chef's knife placed next to it on a marble surface.

Part One: Laying the Foundation

An in-depth guide to sustainability, sourcing, and the tools and techniques of whole-fish butchery, with step-by-step photography designed to help develop the confidence and skills to cook like a professional.

A bowl of New England Oyster Chowder garnished with herbs, served with roasted oysters and dill on a marble surface.

Part Two: The Recipes

Over 50 recipes organized across Regenerative Ocean Farming and Wild Fish, Bycatch & Shellfish, each labeled simple, intermediate, or involved. From Roasted Oysters with Chili-Kelp Butter to Fish Tots with Parsley Remoulade to Yellowfin Tuna Wellington. Woven throughout are the stories of the fisherfolk, farmers, and harvesters who bring seafood from tide to table, photographed by Lisa Nichols.

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