There's more to seafood than lobster tails and fried calamari.
Today's supermarkets are stocked with a bounty of delicious and delightful choices-everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers!
But you don't need a degree in marine biology to make sense of it all-just Field Guide to Seafood.
Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one.
Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers.
Don't buy seafood without it! Softcover, 384 pages.