Comprehensively the best book on fish EVER!This is an absolute must-have for any one who cooks, wants to cook, or
simply enjoys eating sea-food. The book contains a whole section focussing
on technique, with detailed photos and step-by-step instructions on how to
choose, prepare and cook every type of seafood you've ever heard of (and a
few you haven't!). This ranges from filleting a sole or a salmon, shelling
and de-veining prawns, shucking oysters, and dressing crabs to how to
choose (and subsequently despatch) live lobsters and even how to prepare
sea-urchins (for the braver readers).
The book then deals with basic preparation techniques including grilling,
poaching, frying and smoking fish and explains which methods are suited to
which kind of fish. Again, there are loads of step-by-step photos so it's
easy to follow. All this is followed by a huge collection of recipes,
ranging from the very simple to the rather complicated. As well as many
original and unusual recipes, there are instructions on how to prepare
gravadlax, salmon en croute, moules mariniere and all the other classic
seafood dishes you can think of.
The book suggests alternative types of fish that can be used in most of the
recipes, to encourage the reader to buy whatever fish looks freshest and
best, rather than rigidly buying the one used in the recipe!
Finally, the book contains a section on identifying fish - it looks
interesting I have been so engrossed in the rest that I haven't even
read this section yet! This is a great book that any cook will enjoy!
