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The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (River Cottage Cookbook) Hardcover – March 20, 2012
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—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
About the Author
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.
More About the Author
Top Customer Reviews
I should mention these supposed "exotic" fish - lots of Mackerel, Black Bass, Sole and let's not forget the crafty crab or the sneaky salmon! Yes, there are things you've likely not heard of state-side on a regular basis, but the book offers plenty of substitutions. A recipe for "Breaded plaice fillets with tartar sauce" indicates you can use Pollock, Whiting, Pouting, Megrim, Witch or Flounder - I can readily find 3 of those at no less than 3 stores within 10 minutes of my house on a regular basis, and one of those in the frozen fillet section of all of mega-marts! The book focuses on sustainability and will want you to source from fish mongers whenever possible. If you lack a fish monger, a Whole Foods will be a terrific resource. If you're still unsure, a better mega-mart will order-in fish for you at the seafood counter if you simply ask.
This is not just a counter-review. This is also to ensure that like all the other books before it, this follows the River Cottage formula not only of excellent, simple recipes and beautiful photography, but of instilling a background in education as well. Not only does this include how to shop for fish, but how to catch and fillet your own fish.Read more ›
Bass "baz"; white perch
Cod; a big piece of blue cat fillet.
Mackerel; Spanish mackerel or snapper blues
Whiting; sea mullets, whiting, or kingfish
Sea bream; bluegills or Spots.
some of the things he has made for work and WOW....
Most Recent Customer Reviews
Such an interesting book. Bought this after reading the River Cottage Meat Book. So respectful of the animals and what they provide along with interesting food ideas I never would... Read morePublished 9 months ago by Paul Mitchell
Bought this for my fishing fanatic husband: he ties his own flies, builds rods, and when it comes to fishing, he's all 'catch and release" but also likes to buy, cook and eat... Read morePublished 12 months ago by P Emery
Great source of knowledge on all things seafood. good choice for home cook or professional chef.Published 18 months ago by Mark
If you only want recipes then this book has them in spades, but it also has a wealth of information about a variety of species, how to clean and prepare them etc etc. Read morePublished on December 25, 2013 by Fiona