Foreword

Growing up in the Bay Area of California, I saw the ocean as a playground of vast beaches, surfable cold-water waves, and intense sunshine. A place of recreation, its creatures starred daily at the local aquarium. At home, seafood was a weekly meal—usually broiled white sole fillets or my mother’s affectionately held Coquilles Saint-Jacques. It wasn’t until my late teens, when I started working in professional kitchens, that my idea of the ocean shifted. It became an “unlimited” food resource—and a delicious one at that. I fell in love with everything ocean derived and feasted without question.