Fish and Shellfish

No category of cooking seems to have adapted and changed as much recently as seafood. In her introduction to fish and shellfish, Joyce suggests that perhaps the biggest revelation for all of us is that eating fish is no longer what it once was. Many people grew up dreading “fish on Fridays,” but many of us now head right to the fish section of restaurant menus or make special trips to the fish market when cooking at home, both part of our new devotion to fresh products. The advent of fresh seafood on the menu and the dining table has also opened up the thinking on wine as its mate. The centuries-old adage that one has red wine with meat and white with fish is now longer valid.