In How to Cook the Finest Things in the Sea, chef Ari Kolender — founder of the beloved Los Angeles spot Found Oyster — breaks down 100 foolproof recipes organized by cooking method, from grilling and frying to crudos and paper-baked fish. With an emphasis on simplicity, confidence, and sustainability, Kolender covers everything from Clam Chowder and Sicilian Crudo to Crispy Gruyère Tuna Melts and beer-battered seafood, giving both beginners and enthusiasts the techniques they need to make fish and shellfish shine every time.