Grigson had completed two-thirds of the text of a revised edition of the book when she died. Her editor, Jenny Dereham, completed the revision, using additional recipes and articles Grigson had published since 1973. It was published with the title "Jane Grigson's Fish Book" in 1993, in hardback by Michael Joseph and in paperback by Penguin. Reviewing the new edition in "The Independent", Michael Leapman wrote that many of the recipes had been updated to reflect current tastes—"a little less cream and butter"—and remarked on Grigson's exploration of new areas of interest little known to readers of the first edition, such as sashimi and ceviche.