Fish on a First-Name Basis: How Fish Is Caught, Bought, Cleaned, Cooked, and Eaten

by Rob DeBorde

"A book about fish that's as fun as it is informative, and as easy to read as it is hard to put down."--Alton Brown, creator and host of the hit Food Network show Good Eats and author of I'm Just Here for the Food The ultimate guide to fish and shellfish, from deep to dock to dinner plate
What's in a fish's name? History, mythology, and You'll find each in the names of everyday seafood, although sometimes it's what you don't find that's most interesting. Consider the Patagonian toothfish. Never heard of it? That's because it's Chilean Sea Bass on menus, even though it's not a bass, nor is it found primarily off the coast of Chile. Perhaps you'd prefer a nice Pacific red snapper fillet? Too bad, all fish sold using that name are actually rockfish. You could always order a jumbo shrimp . . . or would that be a colossal prawn? And if the menu says "dolphin," what are you eating, really?
Of course, knowing the name of a fish is just what comes before eating it, and Fish on a First-Name Basis contains more than a hundred mouthwatering recipes, from classic fish-and-chips, lobster rolls, and crab fritters to Scalloped Ceviche and Cinnamon Crunch Tilapia.
With Fish on a First-Name Basis , author Rob DeBorde has also filled in the gaps most seafood cookbooks leave open by crafting an indispensable scrapbook of seafood science, fish-market full disclosures, essential cooking tips, and even the truth behind a few underwater urban legends. With more than two hundred illustrations, photographs, and diagrams showing you exactly where to cut, crack, or shuck, Fish on a First-Name Basis is a treat for the eyes as well as the stomach.
Informative, witty, and easy to read, Fish on a First-Name Basis is a must-read whether you're a seafood fanatic or a fish-phobic first-timer.

"Terror struck the undersea community when Rob DeBorde wrote this book. Thanks to this grand fishing expedition, sea creatures everywhere will be forced to come out of their shells and onto our tables. A delight to read and cook from, Fish will cause a great many fish to be eaten."--Steven A. Shaw, author of Turning the Tables

Genres: Cookbooks, Cooking, Food

224 pages, Hardcover

First published April 4, 2006

Reviews

[Paul Groinus · Rating 5 out of 5]

This book is a must read for every fish lover (those that love to eat fish, that is). I plan on making this book part of my cookbook shelf real soon. The illustrations are great, the font is cool, and the informative boxes on buying, storing, and identifying the best fish are outstanding. If you are not drooling onto the recipe pages, well, there is something wrong, something very, very wrong with you!

[Colleen · Rating 5 out of 5]

I would recommend this book to any fish fanatic. This book covers cooking, prep, background info, health, nutritional information on fish. This book really opened my eyes to some new cooking ideas. The parchment Halibut recipe was fantastic! A must have for any cook!

[Jill · Rating 5 out of 5]

This book is hilarious

[Lynne · Rating 4 out of 5]

Highly informative.

[Eric Allan · Rating 2 out of 5]

No photos, just diagrams. All ocean fish save for a chapter on catfish. Not really a cookbook so much as a brief explanation on how each species is farmed or harvested.

[Janie · Rating 1 out of 5]

Dopey, tiresome layout. Uninspiring recipes. Too many fish shticks.

[Leikela · Rating 5 out of 5]

I love this book. My mom loves this book. My mom hates fish. (And especially oysters.) Enough said.