A Handbook of Fish Cookery: How to buy dress cook and eat fish

The book begins with advice on selecting fish emphasizing qualities of freshness and the specific characteristics to look for when purchasing different types of fish. This section is designed to empower readers to make informed choices at the market or fishmonger. Moving into preparation Yates explains the steps for cleaning filleting and deboning making these sometimes-daunting tasks manageable and clear. She shares tips on achieving the best flavor and texture depending on the fish type and the method of preparation. The cookbook then delves into an array of recipes that span simple broiled fish to more elaborate dishes offering something for every palate and occasion. Yates includes techniques such as baking frying steaming and poaching catering to varied tastes and dietary needs. In addition to recipes she provides suggestions on complementary sauces and side dishes that enhance the fish’s flavor. By blending practical skills with gourmet insights Yates’s handbook enables readers to develop confidence in fish cookery and to appreciate the versatility and health benefits of fish in their meals.