Integral Fish and Shellfish Sauces

Integral fish and shellfish sauces are usually made at the last minute from the natural juices released during cooking. Fish and shellfish are especially suited to last-minute integral sauces because they cook quickly and release flavorful liquid as soon as they are heated. Because the best method for preparing an integral sauce depends on how the fish is cooked, this chapter is organized around the various cooking techniques. Although shellfish comprise crustaceans as well as mollusks and cephalopods, because the techniques for cooking crustaceans are so specific, they are treated separately, in Chapter 11.