The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
The masters featured in The Fishmonger's Apprentice teach old-world, classic skills to the modern food enthusiast. Through extensive, diverse profiles of experienced experts plus tutorials, the reader gleans insider access to real-life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before it makes it to the table.
The comprehensive guides in Quarry's Apprentice series go beyond the “basics” or “101” books by pairing illustrated instruction, techniques, and recipes with extensive expert profiles. Our book is a handbook for enjoying fish—from fishing line to filleting knife and beyond—that offers instructional content as well as narrative, lifestyle-oriented insight.
Everyone from casual cooks to devoted epicures will learn even more ways to buy, prepare, serve, and savor all types of seafood. The book's information guides readers' shopping list, nutritional choices, food experiments, and even “backyard” or (harbor-side) projects. The book also focuses on eating more sustainably (and mindfully) by using more of the whole fish, and knowing how best to use it, head to tail.
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The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the MastersUser Review - Book Verdict
Of foodstuffs, the preparation of seafood from catch to table may be the most unfamiliar to the consumer. James Beard award winner Green (coauthor, ¡Ceviche!) expands upon her authoritative and encyclopedic Field Guide to Seafood in a tremendously clear-cut visual guide to choosing, cooking, storing, cleaning, boning, and filleting finfish and other seafood. Close-up pictures and explicitly detailed step-by-step directions are delivered by master fishers, buyers, mongers, and chefs and turn what could've satisfied alone as an excellent technique guide into a buoyant explication of how to respectfully and sustainably navigate an industry marred by pollution, overfishing, and a general lack of product awareness, all of which is frequently reprocessed into skepticism and fear. The accompanying DVD contains downloadable recipes and video versions of the technique how-tos. VERDICT The "fish to fillet" photography may not be for the squeamish or for animal rights advocates (though more humane cooking alternatives for lobsters and crab are offered), but this is an absolutely indispensable technical resource for seafood cooks and aficionados. Highly recommended.—Ben Malczewski, Ypsilanti Dist. Lib., MI
Review: Fishmonger's ApprenticeUser Review - Bryce D - Goodreads
A great reference book for butchering seafood. There are excellent step by step photos. Read full review