mary a resch

Organized in an easy-reference, 0-250 format recipes, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores.

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 benefits of fish in our diet. In addition, there are 250 recipes and variations, all of which use 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!