Tack­ling seafood species by species

You’ll get eas­ily hooked on recipes, sto­ries from this fish cook­book

Simcoe Reformer - Times-Reformer - - LIFE - JU­LIAN ARM­STRONG

A read­able book of tempt­ing recipes, colour­ful anec­dotes, re­ports on each seafood and its sta­tus, and ex­cep­tional pho­to­graphs, Ship to Shore: Straight Talk from the Seafood Counter is the fish cook­book we have long needed.

John Bil, cel­e­brated in the world of oys­ters and then as a straight­shoot­ing seafood mar­keter and restau­ra­teur, an­swers all our ques­tions, species by species (House of Anansi, $34.95). Top chefs have en­dorsed this ex­cel­lent book, which tack­les the thorny ques­tion of fish­farm­ing (we need it and it’s im­prov­ing), di­rects us to shop with our eyes open for fresh­ness rather than ques­tion­ing the fish mon­ger, and shows us how to cook each type.

Bil cred­its Mon­treal’s Joe Beef chefs Fred Morin — who wrote the in­tro­duc­tion — and David McMil­lan with teach­ing him fish cook­ery. Pho­tog­ra­pher Rick O’Brien took pic­tures of each species and most recipes.

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