In this book, chef Ari Kolender provides his tips and tricks on how to prepare and cook seafood, from tp. He starts by introducing some useful kitchen tools and then presents a seafood primer, which explains the different cuts and types of fish and shellfish.
His core tip in the foreword is to "do less", which is reflected in the recipes of this book which aim to involve the least handling of the fish/seafood possible to preserver its flavour. The recipes are presented based on the following categories: Fresh, Raw, & Marinated; Tinned Fish and Preserved Seafood; Broiled and Baked; Grilled,; Breaded & "Bread"-ed; Stovetop; and Butters. Stocks, Spices, Dips, & Sauces.

This is a great resource for home cooks who want to eat more seafood but don't necessarily have all the techniques. I found the step-by=step written and photo instructions on how to shuck an oyster/clam and how to fold a parchment paper packet to be particularly helpful.

We loved the smoked trout dip and the caramelised bok choy with fish sauce. I really want to try the shrimp toast burgers and the pan-roasted trout with butter brown potatoes next!

Thank you to NetGalley and Artisan Books for providing me with a digital copy of this book in exchange for an honest review.

A fantastic resource for those looking to add more seafood to their diet. This book has an amazing variety of recipes to keep things from getting boring, while also giving you the information to get you well on your way to being a seafood pro. The book starts off with a lot of info on different ingredients that you get from the sea, including not only fish, shellfish, bivalves, but goes into seaweed and roe as well. There are instructions on what to look for when purchasing, and what ingredients are better fresh, canned, or frozen, and what the best way to store or prepare them are. The book is split up into type of preparation, and each section has a good variety of recipes using different types of seafood. Through the book are tips and instructions for difficult parts of preparation, like preparing a lobster or crab, many recipes also have substitution suggestions. This book isn't just for those who live near ports and can get fish fresh from the boat, it has a lot of information and recipes for using frozen, salt, canned, or smoked fish, allowing it to become a resource for anyone to enjoy seafood in their diet. I read this ebook through NetGalley.