Whether we catch it ourselves or purchase it from a supermarket or a specialist fish shop, fish has to be one of the healthiest and most versatile foods available to us. However, many people lack confidence in doing anything other than frying fish. And while pan-fried fresh fish is a wonderful taste treat, there is so much more that can be done with a fillet or whole fish. This principle applies to shellfish (mussels, cockles, pipis, etc) and crustaceans (crabs, prawns, and crayfish), too. But in order to cook seafood well, you need to understand what happens to it during the cooking process. "Fish! Fish! Fish!" explains this process in easy-to-follow diagrams, photographs and explanations.