Salt and Shore

Salt and Shore offers inspired takes on timeless recipes honouring coastal communities of the South, highlighting the sustainable seafood, spirited libations, warm hospitality, and rich heritage of the region.

Chef and mixologist duo Sammy Monsour and Kass Wiggins share more than 120 recipes for their favourite seafood dishes and drinks from the coast and watery byways, along with their passion for Southern cooking, hospitality, and culture.

Advocates for sustainable eating, as well as civil rights and environmental activism, their enthusiasm for good food, modern craft cocktails, and community shines through on every page of this beautiful cookbook. Through recipes and stories, Sammy and Kass aim to inspire informed choices that support coastal resiliency and marine ecosystem health.

Celebrate the coasts and waterways of the South with outstanding seafood, ocean advocacy, and beach-front feasts to enjoy at home.

Techniques and Expert Tips that will encourage cooks of all levels to master preparing and serving seafood dishes and cocktails at home, including how to filet fish, handle shellfish, craft drinks around simple fresh ingredients, and use ice for added flavour.

Fresh and Shareable Recipes—from Cattywampus Punch and Hibiscus Hoodoo to Creole bay scallop ceviche, stone crab hushpuppies, whole fish gumbo pot, a backyard oyster roast, and more.

Personal Narratives and Features throughout spotlight local organisations and tie-in topics such as sea salt, seaweed, sourcing seafood, oysters 101, and more.

Sustainable Eating and Drinking is celebrated throughout the book, with a focus on seafood that aligns with sustainable practices. This includes supporting local fisheries that follow responsible harvesting methods, highlighting seafood species that are abundant and well-managed, and making zero-landfill cocktails.

Raising Environmental Awareness about responsible seafood consumption, and emphasising the importance of preserving coastal ecosystems, is a primary objective of this book. It showcases several Southern coastal organisations and farms that are at the forefront of seafood sustainability and conservation efforts, such as Marsh Hen Mill (South Carolina), Sunburst Trout Farms (North Carolina), Sapelo Sea Farms (Georgia), Oyster South (Virginia), Sun Shrimp (Florida), and Louisiana Crawfish Co.

Active Engagement is a core value of the authors, who have been actively engaged with organisations and experts in the field for decades. Sammy currently serves as the chef lead for the Environmental Defense Fund, serves on the board of the James Beard Foundation's Smart Catch Impact program, and is a member of Monterey Bay Aquarium's Blue Ribbon Task Force.

Holistic Perspective The authors provide a broad context and perspective on seafood that encompasses sustainability, local organisations, and social responsibility. They acknowledge the interconnectedness of environmental issues, social justice, and food systems.