Introduction

An indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes. If you have ever found yourself at the fishmongers feeling overwhelmed at the variety of fish available, then this is the book for you. Cooking fish doesn't have to be difficult if you are well prepared and have a few essential techniques mastered.

Types of Fish

The book begins with a detailed look at types of fish, including white fish and oily fish as well as shellfish.

Techniques

A comprehensive techniques section follows covering essential skills such as gutting, scaling, filleting and marinating.

Recipes

Once the basics have been mastered, choose from 50 delicious yet simple recipes, each with clear instructions.

Conclusion

Cookery School: Fish is a must-read for anyone looking to improve their skills in the kitchen and understand more about where the food we eat comes from.