There is advice on buying, storing, and freezing seafood, including invaluable tips on selecting the freshest produce.
Delicious recipes for every occasion in detailed step-by-step instructions show the main methods of preparing seafood, from scaling and filleting to cooking techniques, sauces to serve with specific types of seafood, and even fish fast food.
About the Author:
Judith Fertig trained at La Varenne in Paris and the Cordon Bleu in London and is now a Kansas City-based food writer.
Her work had appeared internationally in newspapers such as The London Sunday Times, The New York Times syndicate and the San Francisco Chronicle and in magazines such as Bon Appetit, Food & Wine, Cooking Light and Saveur. She is also a cookbook author, culinary instructor and food stylist.
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