The Big Book of Fish
The BIG BOOK of FISH
All you need to know about North Atlantic fish and shellfish and how to cook them.
If seafood is your thing this is the book you need on your shelf. At an estimated 400 pages, 200 full colour photographs, 175 recipes and a minimum of 100 different species of fish and shellfish The Big Book of Fish is a veritable encyclopedia on fish and how to cook them.
We live on an island surrounded by fish but our knowledge and appreciation of this abundant natural resource is undeveloped. The Big Book of Fish will address this by bringing accurate but concise information on the myriad species of fish in our waters that are suitable for human consumption. This book brings information on the fish, on its versatility in the kitchen and on how to prepare and cook it.
Features of The Big Book of Fish
This 14 chapter book will be the most comprehensive culinary study of the huge variety of fish in Irish sea waters. The active assistance of fishermen, fishmongers and fish-farmers enables us to be confident of our claim.
The book will contain approx. 200 full colour photographs of exceptional quality. Each species will be accompanied by photograph and text explaining its appeal for culinary purposes, its biology and lifecycle as well as accompanying recipe/s.
200 varied recipes, at least one for all the varieties of fish and shellfish contained in the book.
The recipes range from the wildly exotic Sweaty Betty with warty Venus clams to more standard chowders, fish ‘n’ chips; to special occasion dishes like Black sole stuffed with smoked salmon mousse with roasted yellow marrow and a spinach and sorrel sauce; Cod with udon noodles, sea vegetables, beans and green cardamom infused blood orange sauce; Pan roasted coley with crispy smoked salmon cakes and tapenade.
The book will introduce readers – and consumers – to new species, will encourage customers to purchase less well known, and frequently more sustainable, species. The aim of this book is to make the very concept of discards a thing of the past. Every fish caught and died should be brought to shore and used productively.
Anyone who loves seafood and wants to know more about it and cook more of it will want this book. This will include the home cook, the professional chef, but also those interested in marine biology, in the Irish fish catch and in the fish industry.
Worldwide Rights Available