Incoming Resources
- Fish, Elizabeth Clark ; illustrations by John Yates
- First, catch, study of a spring meal, Thom Eagle ; illustrations by Aurelia Lange
- Sea robins, triggerfish & other overlooked seafood, the complete guide to preparing and serving bycatch, Chef Matthew Pietsch and James O. Fraioli ; foreword by Fabien Cousteau
- The tinned fish cookbook, easy. sustainable. 100% delicious, Bart van Olphen ; photos by David Loftus ; translation by Laura Vroomen
- Wild Alaskan seafood, celebrated recipes from America's top chefs, James O. Fraioli ; food photography by Jessica Nicosia-Nadler ; foreword by John Ash
- The complete book of American fish and shellfish cookery, Elizabeth Bjornskov ; with illustrations by the author
- Fresh fish, a fearless guide to grilling, shucking, searing, poaching and roasting seafood, by Jennifer Trainer Thompson ; photographs by Keller + Keller