The Whole Fish Cookbook: New ways to cook, eat and think

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This is a cookbook that highlights new and different ways to prepare freshwater fish. There are 100 recipes here for every variety of fish, from panfish and trout to the world-famous walleye to Lake Superior ciscoes. This is a cookbook for the professional fish cook. It features more than 250 recipes and includes a section on the culinary techniques for preparing fish and shellfish. When the oil has reached a light haze and is 185°C (365°F), carefully add the scales and deep-fry for about 5 seconds, until crisp but without too much colour. Using a sieve, drain and set on paper towel to dry out. Season liberally with fine salt and set aside in a dry place ready for serving. You can add other flavours here too, such as ground fennel, togarashi, ground seaweed, etc. Mix all the egg wash ingredients together in a bowl. Arrange the puff pastry sheets on a lightly floured work surface and arrange large spoonfuls of the fish mix on the pastry in the shape of a log. Using egg wash, brush the surrounding pastry liberally, then roll into the shape of a sausage roll. Either fold up the ends of the pastry to seal or cut to expose the ends. Brush the sausage roll with egg wash and chill for 30 minutes until set. For the charcoal grill, make sure the grill is hot and the charcoal has cooked down to hot embers that have levelled out so the heat is even.

If you love cooking fish, this book will be a revelation. You'll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish's mouth! Excerpted from The Whole Fish Cookbook: New Ways to Cook, Eat and Think (C) 2019 by Josh Niland. Reproduced by permission of Hardie Grant Books. All rights reserved. Each recipe is easy to follow and beautifully photographed. There’s a side note in every recipe that highlights the key ingredient or the cooking technique used. Keep the heat high, add the vegetables (15 per cent), such as shallots, garlic and celery and coat well with all the fish fat and caramelized scratchings from the base of the pan. Add any hard herbs and toasted aromatics, such as fennel seed, star anise or coriander.WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR PDF / EPUB File Name: The_Whole_Fish_Cookbook_-_osh_Nil.pdf, The_Whole_Fish_Cookbook_-_osh_Nil.epub Heat enough ghee or neutral-flavored oil in a wide, heavy-based pot over a high heat and wait until there is a light haze over the pan. Carefully distribute the fish frame (80 per cent) pieces around the base, don’t overlap or overcrowd the pan. Work in batches if necessary. Once all the fish is browned, about 5 minutes, remove and set aside. Meanwhile, pour 2 liters (68 fl oz/8 cups) canola (rapeseed) oil into a saucepan set over a medium– high heat. While this is coming up to the desired temperature of 185°C (365°F), make sure that the blanched scales are completely dry. Dust them very lightly in rice flour.

So if you’re new to cooking this type of meat, it’s best to get a fish cookbook. More than just a collection of recipes, the best ones give you tips on every aspect of cooking fish. They’ll show you where to buy fish, how to choose, what to do with it, and even, how to plate it. This cookbook features classic fish cuisine recipes and modern ones. There are more than 300 recipes in this book, most of which can be done in an hour while the rest can be made in 30 minutes. From the editors of the American Test Kitchen, this book features 198 delicious recipes that have been kitchen-tested and will work with different kinds of fish. There’s enough information to educate the reader on the basics of selecting quality fish in stores and how to handle and prepare them. In his introduction, Niland mentions that he has written this book for his fellow culinary professionals as well as home cooks, and there are definitely points where I felt I was in over my head. But if you’re an adventurous fish lover ready to take your appreciation to the next level, The Whole Fish Cookbook will open up a whole new pescatarian world for you. The intoxicating aroma of red mullet cooking over a charcoal grill is enough to get anyone excited about this fish. I always refer to red mullet as poor man’s lobster due to its distinct shellfish-like flavor, but this is a delicious dish that is rich, full of umami and sweetness from the corn as well as the skin of the fish.Besides all the great techniques and delicious recipes, the book also has astonishing photographs taken by Rob Palmer including the stunning portrait of Josh (image above) that gave Rob the first place on the Australian National Photographic Portrait in 2020. There are 60 recipes for dozens of fish species in this book. This book is published in Australia so it features Australian fish species and uses local ingredients but there’s a section in the book that provides European substitutions. The most comprehensive of the cookbooks on this list, the Joy of Seafood features nearly 100 fresh- and salt-water fish and shellfish, along with more than 900 recipes.

We all should be eating fish more often. It’s a healthier source of fat because fish and seafood contain omega 3 fatty acids which are good for the heart. But don’t worry; if you don’t know how to cook fish and seafood beyond frying them to pieces, a good fish cookbook will show you other more flavorful ways to prepare the ingredients. Delivery with Standard Australia Post usually happens within 2-10 business days from time of dispatch. Please be aware that the delivery time frame may vary according to the area of delivery and due to various reasons, the delivery may take longer than the original estimated timeframe. This is an old book (it was published in 1986) but readers loved how the recipes have withstood the test of time. For those looking for a classic, this book is a must-have. Readers liked this book because it presents a lot of alternatives to breading and frying freshwater fish. It is also a nice introduction to learning about the subtle flavors of white-fleshed inland fish. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

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There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.