Hugh Fearnley-Whittingstall's Fish Fight TV series and campaign have been instrumental in changing attitudes to wasteful fishing practices. This hardback companion volume written by Hugh, together with Nick Fisher, explains how to buy fish ethically, as well as how to cook it perfectly, and offers more than 600 pages of essential facts, stunning colour photographs and superb recipes.
More than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos.
The first part is dedicated to understanding fish - Hugh and Nick explain the ins and outs of procuring a good fish, discussing fish farming, aquaculture, sustainability and harvesting issues, how to buy and catch fish in an ethical way, and how to prepare it for the kitchen.
Next they open up a whole world of fish cooking - pickling, salting, barbecuing, frying, potting, stewing, smoking and more are explained in depth, each technique followed by classic recipes from gravadlax to kedgeree, from sashimi to chip shop battered cod.
Finally, Hugh and Nick present Britain's best fish by species, giving portraits with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives.