The author would like to thank all those who worked on the book. As always the quality of the team you choose to work with pays dividends and, as with cooking, a book will benefit from key players and good ingredients. Thanks to Vanessa Courtier for putting up with Jason Lowe and myself on long fishy shoots and to Lewis Esson for dotting the ‘i’s and editing my waffle and stuff. Thanks also to Jane O’ Shea for commissioning the book in the first place. Along the way, Lee Bull made life very much easier by chopping and filleting and fetching things I had forgotten to order. Angela Boggiano ably filled in all the gaps when I just couldn’t miss a meeting.