Fish: The Complete Fish and Seafood Companion

by Mitchell Tonks

Fish is currently THE rockstar ingredient – prized for its healthy benefits – but there is still a lot of fear surrounding its preparation and cooking. Mitch Tonks' book breaks down that barrier by being a modern, approachable and comprehensive guide to buying, preparing and cooking fish and seafood. Global in outlook, a species-by-species breakdown will detail how to buy fish, where it is in season (including the different names fish are given globally to aid sourcing), how to prepare it and offer a selection of delicious recipe ideas. There is also a section on fish logistics, so readers understand what is good to buy frozen and how this fits the global resource message. With fishing methods and the issue of depleted stocks in sharp focus, Mitch also explains the paramount importance of eating fish in season. With reportage photography documenting Mitch's daily life on the docks of Brixham fishing port and peppered with stories and anecdotes from fishing communities, this book is a delight to read as well as an essential manual. Packed with over 100 delicious recipes and stunning food photography, it will tempt fish lovers the world over.

Genres: Nonfiction

320 pages, Hardcover

First published March 16, 2009

Reviews

[Online Eccentric Librarian · Rating 5 out of 5]

More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/

This book comes at a timely moment for me - I'm wanting to eat healthier and that includes more fish and seafood. However, I have no experience buying, preparing, or cooking fish at all. And now I have this beautifully presented information guide and recipe book, chock full of photographs, drawings, and great advice/recipes. It's a one-stop information shop for anything fish and I'm very happy to have it.

The book is broken down into two parts: part 1 discusses fish - from how they are caught to a breakdown of their nutrients. Part two is a species by species description (white fish, oily fish, shellfish) and recipes.

For each fish, we have the common name, latin name, where it is found, taste description, and environmental issues (a topic throughout regarding sustainability), names in other languages, health benefits, seasonality, and yield. Then a large picture of fish, sometimes illustrations, and recipes. Often, one recipe is good for several species so not every species has a recipe (though there are often several recipes of that same grouping).

The recipes have quite a variety - from baking to grilling, spicing, spaghetti, soups, etc. There's definitely something for everyone in here and every recipe includes 1-4 images so cooks now how it should look when prepared.

For me, the most useful information was the buying guide and what part of the body yielded the best/tastiest cuts. I will also be able to tell when a fish is fresh and when it should not be purchased. This is good whether I am at the supermarket or a local fishmarket (which the author really pushes people to purchase their fish from for sustainability reasons).

The book feels thoroughly modern - this isn't your granny's fish guide. I'm happy to rate it 5 stars because I love the immediacy of the information, the copious photographs and illustrations, and the thoroughness of the subject.

Received as an ARC from the publisher.

[Adam · Rating 3 out of 5]

ok. A bit basic.