New Zealand waters are endowed with a rich variety of seafood and we are becoming increasingly conscious of the health benefits of seafood. Indeed, nutritionists recommend that we consume one to four serves (100g each) of seafood a week to take advantage of beneficial minerals and omega-3 fatty acids. This mouth watering cookbook is full of seafood recipes that will appeal to families who want more than just a fresh fish fillet fried in breadcrumbs or mussels cooked in batter. The dishes featured also reflect our multi-cultural population and the increasing appeal of Thai, Chinese, Moroccan and Fusion dishes using seafood found in New Zealand waters. As well as the recipes themselves, there is a guide to fish species, tips for which wines go best with different seafoods and information on sustainable fishing.

About the Author

Five of the best chefs from the highly regarded Auckland Seafood School share their most popular recipes. The Auckland Seafood School was first opened by Sanford Limited in June 2004 to encourage the incorporation of fish into everyday meals, making use of the variety of species available in New Zealand waters and at local fish markets. Located at the Auckland Fish Market, the cooking classes showcase New Zealand's array of local seafood in a fun, social environment.