The Fish Cookbook

If you've ever wondered how to open an oyster, how to make sushi, or how to ensure you're using sustainable fish, then look no further. With over 300 inspiring fish recipes and detailed step-by-step sequences explaining every preparation and cooking technique you need, The Fish Book will help you cook-up all types of seafood, from cod and salmon to monkfish and clams.

Create classic dishes such as New England clam chowder, French bouillabaisse, Thai fish cakes, and homemade fish and chips, or choose one of the many quick, easy recipes using readily available ingredients, written with today's time-pressed cook in mind. An amazing photo gallery of over 200 varieties of edible fish and seafood completes The Fish Book, making it the essential encyclopedic guide on how to buy, prepare, and cook the best sustainable fish and seafood from around the world.C.J. Jackson is Creative Consultant at The Seafood School in London's world-famous Billingsgate Market. She has been in the food industry as a trainer, presenter, food writer, and product developer for over 35 years. She has worked at numerous food establishments including The Cordon Bleu School, Leiths, M&S, Waitrose, Asda, Morrisons, and Good Food Magazine. C.J. has published a number of books including The Billingsgate Market Cookbook, The Leith's Fish Bible, and The Cook's Book of Ingredients.