The River Cottage Fish Book by Fearnley-Whittingstall, Hugh -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction 1. Understanding fish

Fish as food

Fish for Health Fish as Brain Food The Athlete and the Layabout Pollution Future Sea Science

Sourcing fish

In the Name of “Progress” The Dreaded CFP The Scandal of “High-Grading” The Farce of Zoning Some Good News The MSC More Friends of Fish Fish Farming: The Problems Fish farming: The Possibilities Sourcing Well-Farmed Fish The Future for Farms The Fishing Fleet Finding a Way Forward Consumers Calling the Shots Where to Get Your Fish Choosing the Best Fish Choosing the Best Shellfish Five Rules for Sustainable Fish Shopping Fish to Find, Fish to Avoid

Fish skills

Killing Fish Returning a Live Fish Descaling Gutting Fish Gutting Round Fish Gutting Flatfish Gutting Sardines and Sprats Removing Gills Handling Fish with Spiny Fins Filleting Fish Filleting Large and Medium Round Fish Removing Pinbones from Fillets Filleting Flatfish “Butterfly” Filleting Small Oily Fish Other Fish Portions Skinning Fish Fish Prep Kit Chilling and Storing Ice for Anglers Fish in the Fridge Freezing Fish Defrosting

Shellfish skills

Killing and Cooking a Crab Picking and Dressing a Crab Killing and Cooking a Lobster Dressing a Lobster Cooking Live Shrimp, Prawns, and Crayfish Cleaning Squid Cleaning Cuttlefish Preparing Mussels, Cockles, and Clams Shucking Oysters Shelling Scallops Sea Urchins Whelks, Periwinkles, and Limpets Freezing (and Frozen) Shellfish Refrigerating Live Shellfish

2. Fish cookery

Raw, salted, and marinated fish

The Raw Approach From Raw to Marinated Preserving Fish with Salt Salting Fish at Home Pickling by Other Means A Range of Skills for the Home Cook River Cottage Sashimi and Sushi Sushi Rice Finger-Shaped Sushi (Nigiri Sushi) Maki Rolls Freestyle Sushi DIY Sushi Rolls Sushi Mackerel (Shimi Saba) Salmon Tartare Carpaccio of Black Sea Bass Ceviche Gravad Max Marinated Salt Sea Bass with Roasted Tomatoes Cider Vinegar and Orange Rollmops Soused Mackerel Sardine or Mackerel Escabeche Brandade

Smoked fish

Buying Smoked Fish Hot and Cold Smoking at Home Building a Hot Smoker Building a Cold Smoker Exploring Smoked Fish Smoked Pollock with Poached Egg Hot-Smoked Mackerel with Morello Cherries Warm Smoked Fish and Sausage Salad Omelet Arnold Bennett Smoked Pollock Soufflé Smoked Roe Smoked Roe and Lemon on Toast River Cottage Tarama Hot-Smoked Mackerel Pâté Drunken Smollock Rarebit

Open-fire cooking

Grilling Whole Fish Grilling Fish Portions The Five Golden Rules of Grilling Fish The Grill Grate Flavoring the Fish and the Fire Beyond Grilling Mackerel Grilled Over Bay Grilled Sardines Grilled Trout with Fennel Trout Newspaper Parcels Oysters, Mussels, or Clams on the Fire Grilled Scallops in Their Shells Nick’s Limpets in Garlic Butter Seared Squid Grilled Lobster with Lime and Chile Butter Whelks Cooked in a can of Seawater

Baked and broiled fish

The Oven/Broiler Partnership Beyond Basic Oven Work The Oven in a Supporting Role Roasted Whole Plaice with Cherry Tomatoes Mackerel on Potatoes and Bay Whole Fish Baked in a Foil Parcel Mackerel Baked with Cider and Apple Turbot Tranches with Chanterelles Chinese Fish Parcels Whole Bass or Bream in Saltdough Crust Sea Bass Baked in Raw Salt Pot-Roasted Whole Fish Stuffed Conger Plaice Baked with Leeks and Potatoes Mussel, Spinach, and Bacon Gratin Deviled Spider Crab in the Shell Hugh’s Mum’s Fish Pie Seafood Pancake Gratin Crab Bread and Butter Pudding Smoked Pollock and Spinach Tart Crab Tart Curried Trout Pasties Broiled Deviled Smelt Broiled Sole with Lemons

Soups, stews, and poaching

How Fish Behaves in a Hot Liquid Building up Flavors Before the Fish Goes In A Good Fish Stock Simple Poaching and Court Bouillons The Fish Poacher Steam-Braising Further Improvisation Fish Stock Nettle Soup with Smoked Fish Fish (and Chorizo) Soup Cullen Skink Smoked Pollock and Mussel Chowder Smoked Herring, Potato, and Spinach Soup Cockle or Palourde Chowder Crustacean Soup Thai Crab and Fish Soup Leek, Celery Root, and Oyster Broth Ad Hoc Fish Curry Juan’s Limpet Stew Moules Frites West Country Cider Mussels Curried Mussels Periwinkles in a Court Bouillon Clams with Chanterelles Razor Clams with Butter, Garlic, and Parsley Whole Fish Poached in a Court Bouillon Striped Mullet Braised with Tomato and Fennel Slow-Braised Cuttlefish or Squid Braised Squid Stuffed with Chorizo and Rice Japanese Slow-Cooked Mackerel Steam-Braised Sea Bass with Thyme and Lemon Whole Steam-Baked Plaice

Shallow and deep-frying

Simple Shallow Frying Shallow Frying Whole Fish Shallow Frying Tranches and Cutlets Ridged Griddle Pans Dustings and Coatings for Extra Crispness Deep-Frying Fish for Ultimate Crispness The Effects of Temperature and Timing The All-Important Oil A Middle Path: Deep Shallow Frying Quick-Fried Mackerel Fillets with Garlic and Bay Black Sea Bass with Herbs Sand Dab with Lemon Zest Mashed Potatoes Salmon Fillet with Sorrel Sauce Fried Sea Bass Fillets with Pea Purée Scallops with Chorizo Fish, Woodcock Style Mackerel Stuffed with Salsa Verde Sea Bass with Celery Root and Crispy Pork Belly Fried Mackerel in Rolled Oats with Bacon The FLT Fish Tacos Garlic-Sautéed Billy Winters Breaded Plaice Fillets With Tartar Sauce Smoked Mackerel Fish Cakes Spicy Crab Cakes with Citrus Salsa Whelk Fritters Pike Fish Cakes with Caper Sauce Saltfish and Parsnip Rösti Fish Cakes Fried Squid Rings with Garlic Mayonnaise Fish in Beer Batter Deep-Fried Whole Fish with Citrus Salsa Smoked Pollock Croquetas Deep-Fried Fish Calzone

Cold fish and salads

How Cold is Cold? Canned Fish Anchovies Cooking Fish for Serving Cold Cooking Shellfish for Serving Cold River Cottage Dressed Crab Lobster with Herb Mayonnaise Cold fish with Salsa Verde Mayonnaise Potted Mackerel Smoked Herring, Orange, and Carrot Salad Tuna, White Bean, and Red Onion Salad Salade Niçoise Rollmop, Apple, and Potato Salad Thai Whelk Salad

Fish thrift and standbys

Fresh Fish Thrift A Tale of Fishy Thrift Fish with Rice and Pasta Cooking Pasta for Fish Fish and Rice The Cheese Issue Managing Fish Leftovers Other Friends of Leftover Fish Another Tale of Fishy Thrift Herring Roes on Toast Salmon Frame Soup Roast Pollock Head with Thyme, Bay, and Garlic Deep-Fried Fish Skins Spaghetti with Cockles Creamy Cockles with Tagliatelle Spaghetti with Samphire and Salmon Crab Linguine Crab Pasta Salad Smoked Herring Carbonara Quickest-Ever Fish Pasta Supper “Risoniotto” Kedgeree Squid and Tomato Risotto Scallops with Fennel Risotto Anchovy and Chile Dressing Puy Lentil and Mackerel Salad Chloe’s Sardine and Onion Omelet Fish Frittata Fish Bubble and Squeak Fish-Topped Pizza Bianca Bloody Mary Sardines on Toast The Cold Fish Sandwich

3. Guide to fish and shellfish

Sea fish

Herring Family Cod Family Mackerel Family Small Sharks and Rays Flatfish Other Sea Fish

Freshwater fish

Salmon Family Other Freshwater Fish

Shellfish

Crustaceans Mollusks Bivalves Cephalopods

Notes to the US edition Index Bibliography Acknowledgments