---

More than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos. The first part is dedicated to understanding fish - Hugh and Nick explain the ins and outs of procuring a good fish, discussing fish farming, aquaculture, sustainability and harvesting issues, how to buy and catch fish in an ethical way, and how to prepare it for the kitchen. Next they open up a whole world of fish cooking - pickling, salting, barbecuing, frying, potting, stewing, smoking and more are explained in depth, each technique followed by classic recipes from gravadlax to kedgeree, from sashimi to chip shop battered cod. Finally, Hugh and Nick present Britain´s best fish by species, giving portraits with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives. The River Cottage Fish Book is the only book on fish that the adventurous fish lover will ever need. The award-winning and definitive guide to fish, fishing and fish cooking

---

Hugh Fearnley-Whittingstall ist eine Institution im britischen Fernsehen, mehrfach ausgezeichneter Food-Journalist und Buchautor, der sich ohne Kompromisse für biologische, saisonale und regionale, nachhaltig produzierte Lebensmittel einsetzt. In seinen beliebten TV-Sendungen berichtet er auf charmante Art vom Leben auf dem Land und der Selbstversorgung. Neben seinen TV-Auftritten betreibt er das "River Cottage" in Devon mit Restaurant, Kochschule und großem Gemüsegarten.

---