The River Cottage Fish Book
The first part is dedicated to understanding fish - Hugh and Nick explain the ins and outs of procuring a good fish, discussing fish farming, aquaculture, sustainability and harvesting issues, how to buy and catch fish in an ethical way, and how to prepare it for the kitchen. Next they open up a whole world of fish cooking - pickling, salting, barbecuing, frying, potting, stewing, smoking and more are explained in depth, each technique followed by classic recipes from gravadlax to kedgeree, from sashimi to chip shop battered cod. Finally, Hugh and Nick present Britain's fish by species, giving portraits with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives.
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anglers bait baking barbecue bay leaves black bream black pepper boat boil bones brown brown trout catch caught chilli cockles cold cook court-bouillon crab cuttlefish deep frying delicious descaled dish eggs farmed fillets finely chopped fish stock fisheries fishmongers flatfish flavour flesh flour fresh freshly ground black fridge frying pan garlic garlic cloves gently grill ground black pepper gurnard gutted haddock heat knife lemon juice lightly limpets lobster mackerel MCS RATING meat minutes mullet mussels olive oil onion oven oysters parsley pike plaice poaching pollack potatoes prawns REC MINIMUM recipe red mullet remove River Cottage salad salmon Salt and freshly sand eels sardines sashimi sauce scallops sea bass sea trout season serve shell shellfish side simmer skin spawning species squid sushi tablespoon tail taste teaspoon there's tomatoes tuna turbot unsalted butter whelks white fish whole fish wild