'This is a Pacific Coast sustainable seafood cookbook with 75 recipes that range in complexity from simple (think weeknight suppers) to more ambitious (think experienced home cooks who want to
impress their friends at a dinner party). The author also includes detailed information about each particular fish including buying tips, storage tips, information about when it's in season,
and questions you might want to ask your fishmonger before purchasing it. The book is divided into three sections: finfish, shellfish, and little fish. There are fifteen chapters, including:
clams, mussels, oysters, crab, shrimp, scallops, wild salmon, pacific halibut, black cod, rainbow trout, albacore tuna, arctic char, sardines, squid, and caviar. The author's partner is a wine
sommelier and has contributed wine pairings for each recipe'--
