Classification by Shape and Skeletal Structure

Appears in

The Fundamental Techniques of Classic Italian Cuisine

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

© 2021 All rights reserved. Published by Abrams Books.

In this section

Commonly Used Saltwater Fish

Commonly Used Freshwater Fish

Part of

Working with Fish

Classifying Fish

Spotted a problem? Let us know!

The licensor does not allow printing of this title