Fish And Seafood (Hardcover) by Jaros, Patrik
Hardcover; Published 9/1/2004; 192 Pages; ISBN 9783899850734
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Saltwater fish, freshwater fish, and shellfish--all the culinary delights of the sea are represented in this richly illustrated cookbook. The special component of this book is that the varying methods of preparing the foods are emphasized. The gilthead seabream, for example, is steamed, boiled, grilled, and baked in a salt crust. Other types of fish are the crowning touch in a stew, but can also be poached, steamed, or fried with delicious results.
Various sophisticated methods of preparation are demonstrated. Detailed instructions are given for each individual step of the process, beginning with cleaning, scaling and fileting the fish through the preparation of lobser, crab, and squid. Recipes for fish broth and classics like lobster- or white-cream sauce round out this varied cookbook.
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Buy fish the day you plan to cook it and keep it in the coldest part of the fridge (all the way in the back). Or keep it on ice in a colander set in a bowl, which should keep it good for a day or two. Freezing fish makes it a little mushy; fine for broiling or stews, not great for sautes.