Based on more than a decade of field research, this colorful report on the high-touch craft of shellfish diving, takes us to the coast of the Shima Peninsula in central Japan.

"In Take One Fish, the anticipated follow up to the award-winning Whole Fish Cookbook, acclaimed chef Josh Niland continues on his singular mission to show you that fish is so much more than two fillets held together by a head and tail. With 60 scale-to-tail recipes using just 15 global varieties -- including swordfish schnitzel, grouper pot au feu, tuna mapo tofu and an ethereal raw flounder -- Josh affirms there are no rules when it comes to cooking...