The River Cottage Fish Book
By Hugh Fearnley-Whittingstall and Nick Fisher
The wild-haired, bespectacled visage of Hugh Fearnley-Whittingstall will be familiar to anyone who's seen the River Cottage cook-ing programmes on television. The chef advocates sustainable, 'nose-to-tail' eating on his shows and this philosophy is illustrated in The River Cottage Meat Book, which features 'before and after' photographs of a cow as it is turned into meat.
In the fish edition of the series, the authors go into detail about the depletion of the oceans in the chapter on sourcing fish. They give rules on shopping for sustainable fish and advise on the types of seafood to buy and which to avoid. There's plenty of information on the preparation of seafood, including how to fillet different types of fish, and how to kill, cook and dress lobster. The information on making hot- and cold-smoked fish probably won't be of much use to those of us living in apartment buildings, though it's an interesting read. The third section of the book is devoted to British fish, with photographs and information on specific types, such as whiting, dogfish, lemon sole, horse mackerel and eel.
Recipes are divided into chapters on cooking method, and include Thai crab and fish soup; fried bream fillets with pea puree; saltfish and parsnip rosti fishcakes; lobster with herb mayonnaise; creamy cockles with tagliatelle; and puy lentil and mackerel salad.