In 1987, Jon Rowley was deservedly named to the prestigious Who’s Who in American Cooking list for his outstanding influence on seafood processing and his continuing efforts to improve the quality of seafood. His professional career has been inextricably linked to the advancement of the culinary arts, and his contributions to the field have been widely recognised.

For many years, Jon Rowley was editor of the influential Gourmet magazine, where he actively developed new strategies for processing and cooking seafood. His passion for cookery, especially the use of fresh and high quality ingredients, has made him an influential figure in the world of gastronomy.

For his outstanding contributions to the culinary arts, Jon Rowley was honoured with the first annual Angelo Pellegrini Award, presented by Seattle Weekly. This recognition highlights his important role in the development of the gastronomic community and his commitment to excellence.

His work has become a milestone in the history of the culinary arts, and his quality and information strategies have left an indelible mark on the world of cooking and gastronomy. In the following blogs, we will cover interesting facts about fish and how to improve the quality of their storage.

In future blogs, we’ll cover interesting facts about fishes and some flyhacks on how to improve their keeping quality