Tackling seafood species by species
You’ll get easily hooked on recipes, stories from this fish cookbook
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.