Fish and fishing have become hot topics. Our appetite for fish is growing, as is our awareness of the importance of eating fish that are low in fat but may be rich in oil. To satisfy this demand, some of Britain's most commonly eaten fish, such as cod and haddock, are in danger of being fished into extinction.


Fish and fishing have become hot topics. Our appetite for fish is growing, as is our awareness of the importance of eating fish that are low in fat but may be rich in oil. To satisfy this demand, some of Britain's most commonly eaten fish, such as cod and haddock, are in danger of being fished into extinction. Meanwhile, doubts have been cast on the safety of consuming another popular fish, farmed salmon.





In this important new book, Sara Paston-Williams has not only provided delicious recipes drawn from different parts of the British Isles, but also takes into account the constraints and demands of current fishing and farming practices. She highlights local industries and sustainable practices, working in consultation with the Marine Conservation Society of the United Kingdom.





The recipes combine time-honoured dishes with modern flavours. Traditional fishcakes are accompanied by Lime Chilli, Fried Mackerel with Rhubarb Sauce and Roast Turbot with Orange Hollandaise. Local ingredients are featured whenever possible, such as Welsh Leek, Cockle and Goat's Cheese Tarts, and Stewkey Blue (the Norfolk name for cockles) and Samphire Risotto. Freshwater fish are not forgotten; from the Lake District, for instance, comes Ullswater Trout marinated in Lemon and Oil with Tomato and Coriander Sauce.





With lists of suppliers and coastal places to visit, Fish is the perfect book for the fish and seafood enthusiast.