In The River Cottage Fish Book (first published in Britain in 2007), award-winning cookbook author Hugh Fearnley-Whittingstall and fishing expert Nick Fisher cover everything a consumer needs to know about finding and preparing the best freshwater fish, saltwater fish, and shellfish. The authors demystify the cooking of fish, teach skills such as descaling, and examine the ecological and moral issues of fishing.
The book has been thoroughly Americanized to reflect terminology and availability for a North American audience using the guidelines of the Monterey Bay Aquarium’s Seafood Watch program, ensuring that the fish recommendations are the most sustainable, ecologically sound options.
With 135 recipes plus a species reference section, The River Cottage Fish Book is both a comprehensive reference and a stunning cookbook.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything