Label
All
0
Clear all filters

Understanding Fish and Shellfish

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
At one time, fresh fish was enjoyed only in limited areas—along the seacoast and, to a lesser extent, around lakes and rivers. Today, thanks to modern refrigeration and freezing technology, fish products are enjoyed much more widely.
For the cook, the difficulties of understanding fish and shellfish are, in some ways, the reverse of those for meat. With meat, we are presented with only a few animals but a bewildering array of cuts from each. With fish, we see only a few cuts but hundreds of species, each with its own characteristics and cooking requirements.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title