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The River Cottage Fish Book
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Table of Contents

Introduction 9


1. Understanding fish 14

Fish as food 17

Sourcing fish 26

Fish skills 51

Shellfish skills 87


2. Fish cookery 110

Raw, salted, and marinated fish 119

Smoked fish 153

Open-fire cooking 185

Baked and broiled fish 211

Soups, stews, and poaching 249

Shallow and deep-frying 293

Cold fish and salads 343

Fish thrift and standbys 367


3. Guide to fish and shellfish 410

Sea fish 415

Freshwater fish 506

Shellfish 538


Notes to the US edition 590

Index 595

Bibliography 606

Acknowledgments 607

About the Author

HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He has written eight books, including The River Cottage Meat Book, the 2008 James Beard Cookbook of the Year. Hugh established the River Cottage farm in rural Dorset, England, in 1998.

NICK FISHER is a leading fish authority and journalist who has created and presented television and radio shows on fishing. He lives in Dorset with his family, a lake full of trout, and several boats.

Reviews

"A thorough, thoughtful 608-page guide to finding and eating 'good' fish."
-New York Times Book Review

"Hugh is the person to go to for a properly informed and insightful read on almost any food subject. This fish book is no exception. It is illuminating, original, and utterly delicious, offering a solid background on the matter, including basic techniques and an abundance of original recipes."
-Yotam Ottolenghi, author of Plenty

"Fearnley-Whittingstall and Fisher's comprehensive instructions on the mechanics of cleaning and preparing fish are worth the price of the book alone, but their fondness for typically unloved species of fish-mackerel, sea robins, sand dabs, and the like-makes this an indispensible book for any serious piscivore."
-Hank Shaw, author of Hunt Gather Cook: Finding the Forgotten Feast

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