Fish, Shellfish, Crustaceans, Smoked and Salt Fish

Though tempted to underline the difference between rock prawns and sand prawns and to describe how the former are employed in a risotto, and to speak of the delight of cooking full-grown scorpion fish and extraordinary John Dory (savage in appearance, delicate in taste), I have, with a very few exceptions, confined myself to giving simple ways of cooking Mediterranean fish of modest dimensions, acquired at modest cost.

Each fish for which a recipe is given has its own heading. The first name given is Catalan (C) or French (F) or Greek (G) or Italian (I), according to where I came across the method of cooking them. Then comes the English name if there is one. Names in the other languages are given in the lower part of the heading, after the scientific name.