In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources - far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood - from fishing line to filleting knife and beyond - and gives you instructional content like no other book has before. Inside, you'll find: Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more. Extensive interviews with seafood experts as they share their old-world, classic skills. Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger - good for foodies and chefs alike. A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs.
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