This book will tell you everything you need to know about the main ingredient that is seafood, and is designed for both the novice and the experienced cook.
There’s really no mystery to cooking delicious fish – all you need is a little understanding of the quality to choose and some basic knowledge of temperatures, timings and suitable cooking methods for the various species and fillets. Sections include advice on how to choose and store fish; preparation techniques such as filleting, scaling and boning, as well as equipment.
Recipes cover roasting and baking, frying, grilling and barbecuing, steaming and microwaving as well raw, cured and smoked fish.
