Chapter 4: Fish and Shellfish

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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Alejandro, R. The Philippine Cookbook. New York: Putnam, 1982.

Bliss, D. Shrimps, Lobsters, and Crabs. New York: Columbia Univ. Press, 1982.

Davidson, A. Mediterranean Seafood. 2nd ed. London: Allan Lane, 1981.

———. North Atlantic Seafood. New York: Viking, 1979.

Kurlansky, M. Cod. New York: Walker, 1997.

McClane, A.J. The Encyclopedia of Fish Cookery. New York: Holt Rinehart Winston, 1977.

McGee, H. “The buoyant, slippery lipids of the snake mackerels and orange roughy.” In Fish: Foods from the Waters, edited by H. Walker, 205–9. Totnes, UK: Prospect Books, 1998.