The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish
The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and descaling, and offer a comprehensive (and fascinating) species reference section. They also demystify the cooking of fish with 135 recipes for preparing fish and shellfish in diverse ways, from pickling to frying to smoking.
This ambitious reference-cookbook appeals to both intellect and appetite by focusing on the pleasures of catching, cooking, and eating fish while grounding those actions in a philosophy and practice of sustainability. The authors help us understand the human impact on the seafood population, while their infectious enthusiasm for all manner of fish and shellfish—from the mighty salmon to the humble mackerel to the unsung cockle—inspires us to explore different and unfamiliar species. Fish is superlative food, but it’s also a precious resource. The River Cottage Fish Book delivers a complete education alongside a wealth of recipes, and is the most opinionated and passionate fish book around.
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anchovies baking bay leaves boil bones bowl bread bream catch chile chopped fresh chorizo cockles cold cook crab cream crème fraîche crisp cuttlefish deep-frying delicious dish fennel fillets finely chopped finely sliced fish stock fisheries flakes flavor flesh flour freshly ground black fridge frying pan garlic garlic cloves gently grill ground black pepper gutted haddock inch knife leftover lemon juice lightly lobster mackerel mayonnaise meat medium heat minutes mussels oily fish olive oil onion ounces oven parsley pasta pinbones poached potatoes pounds recipe red mullet remove rice rinse River Cottage roasting rollmops salad salmon Salt and freshly sardines sashimi sauce scallops sea bass season serves shell shellfish side simmer skin smoked fish smoked pollock soup squid stir sushi tablespoons tail taste teaspoon there’s thyme tomatoes trout unsalted butter vinegar warm whelks white fish whole fish