x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood by Mark Bittman

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    1995 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1995 International Association of Culinary Professionals Award Winner

  • nomadchowwoman on January 07, 2010

    Thorough. This is one of those books I use more for guiding principles and ideas/information more than for actual recipes--not that the recipes I have tried haven't been delicious.

Notes about Recipes in this book

  • Roast trout with herbs

    • emiliang on February 11, 2014

      Really an outstanding recipe. I used thyme instead of tarragon. Fish wasn't quite ready after 15 mins, so I scored it in 2-3 places on both sides, turned it over and roasted it another 5 minutes.

  • Crab cakes, version I

    • emiliang on December 28, 2014

      Had a bunch of catfish in the fridge and turned it into these cakes. Great flavor (esp. with some hot sauce on top). Paired it with a simple salad. Perfect for a Sunday brunch.

  • Risotto with grouper and chives

    • emiliang on January 08, 2015

      Perfect for a weekday dinner, as it comes together easier than a traditional risotto. Used tilapia instead of grouper (could even use shrimp or whatever is easy to find at that time of the year).

  • Marinated grilled salmon

    • emiliang on March 22, 2014

      This is a nice recipe, using ingredients for the marinade that you probably already have on hand. I also marinated and grilled some green beans at the same time -- I just boiled them first for about a minute.

  • Tilefish fillet with scallions

    • twoyolks on January 26, 2015

      The fish was very meaty and the soy sauce complimented it well. It took longer for the fish to braise even though I cooked it at a higher heat. As I was braising it, I also basted it with the juices. I also used shrimp stock in place of fish or chicken stock.

  • Tuna with potato crust

    • emiliang on September 22, 2015

      This is a really nice way of cooking a tuna steak! It comes together pretty quickly and it looks very impressive when done. Just make sure that the fish is cooked all the way through. I've made this twice and I think that, next time, I will finish the dish in a 350 oven for 5 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0025107755
  • ISBN 13 9780025107755
  • Linked ISBNs
  • Published Jun 30 1994
  • Format Hardcover
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher John Wiley & Sons Inc
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

Other cookbooks by this author