Now out from Sasquatch Books: Good Fish by Becky Selengut, a cookbook and buying guide. It includes recipes featuring shellfish, finfish, and little fish that you can cook without feelings all that guilty about it (the author does stress appropriate portions, however, serving sizes are created with sustainability in mind).

Who wrote it: Becky Selengut is a personal chef and cooking instructor in Seattle who focuses on cooking and eating locally and sustainably.

Who shot it: Local photographer Claire Barboza produced a series of photos both black and white and in color, including scintillating food porn photos and mariney dock shots with rough-hewn rope and splintering wood. Looking at them, you can well-nigh smell the sea salt in the air.

Most tantalizing recipe: chorizo-and-apple-stuffed squid with sherry pepper sauce.

If only there had been: more funny anecdotal stuff. I really enjoyed the quicky introductory pieces like the one kicking off the black cod section. "It wasn’t until years later I realized sablefish and black cod are the same thing. In fact, I do believe I’ve said at a cocktail party or two that my favorite fish were sablefish and black cod. At least I’m consistent."

Prepare to blush: when you read the bit about Selengut’s first experience eating an oyster.

Where to get it: Amazon, for instance.