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A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

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Although the oyster is probably held in high esteem among those lovers of edible molluscs, I personally much prefer the scallop. Whichever is your favourite, try some of the recipes that follow and broaden your culinary horizons.
Oysters and mussels have probably been the cause of more upset stomachs than anything else. To avoid this, buy them only while they are still alive; their shells should be tightly closed or snap shut on handling. In earlier times shellfish would only be bought during the months of the year with an ‘r’ in them, in other words during the colder months. This need not apply nowadays; because of sophisticated refrigeration and faster means of transport, it is now possible and safe to eat molluscs all year round.