There are so many questions around seafood and so few experts to trust (the term “sushi-grade” fish is a bunch of malarkey, btw). Those at Sea to Table love all questions aquatic and consider yourself warned once they get started. Last year the team 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?”
This week they’re set to give away five copies of John’s book to fellow fish fans. Any orders placed between 12/8/2018 and 12/15/2018 will be entered to win a random drawing for a free copy of Ship to Shore: Straight Talk from the Seafood Counter”.
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.