The Fish and Seafood Companion is just the handbook home cooks need to take the fear out of selecting, preparing and cooking fish and earns its place as an instant classic. Years in the making, this is the definitive guide to enjoying the fish and seafood, as has never before been attempted. Covering 100 species of fish and seafood; identification, handling and cooking guides; 150 recipes for the best ways to prepare it; case studies on best-practice fisheries and fishermen; guides to 20 key cooking techniques; as well as hundreds of produce identification photographs highlighting the best possible produce. Recipes include Bream with bok choy, parsley root and salted red chilli, Pan-fried john dory liver on toast, Smoked eel and green peppercorn pâte, Pickled mackerel, Pan-fried squid hoods with rocket pesto and Grilled scampi with garlic butter. This stylish compendium is a labour of love by the most respected authorities on seafood in the business.