Fish may not suffice to ensure global food security, but there will no global food security without fish: even as more than 800 million of us suffer from hunger, seafood products make up a fifth of the animal protein intake for nearly half of the world’s population. To eat fish is to partake of one of our planet’s most vital resources – and a chance to shift consumption patterns towards more sustainable agrifood systems. Countless cuisines contribute to the gastronomic lore around fish and shellfish. From an Uzbek carp fry-up, dripping with garlic and herbs, to a Senegalese grouper thieboudienne, sharpened with sea snail; from an Indigenous Guyanese tuma pot, featuring the Amazonian tambaqui fish, to cured Dutch “Flag Day” herrings; from countries rich and poor, learn to cook and enjoy fish dishes across the traditions of 45 FAO Member States. In the process, get the lowdown on nutrition numbers; work out how to avoid fish fraud; learn about trade patterns, environmental concerns and ocean governance challenges; and glean scientific facts from a playful series of “fish interviews”. Five celebrated chefs – two of them Michelin-starred – complete our offer, with dishes rooted in a drive for zero waste, respect for biodiversity and the pursuit of healthy diets.