So you don't know your trout from your trevally? Can't quite cook salmon so it's beautifully succulent and flakes on the fork? Or you're not sure which fish to use for a really tasty seafood pie? Essential seafood will tell you all this and more. Chapters on soups and chowders, pan-fries and stir-fries, grills and barbecues, casseroles and pies will guide you through a wealth of fabulous dishes from around the world. Our special spreads include sushi and sashimi, favourite seafood sauces, hot and cold seafood platters, yum cha, marinades and bastes, and beautiful oysters served from the shell.

All about seafood What to look for when

buying, storing and cooking seafood

Glossary A pictorial glossary of the many

varieties of seafood, giving the common name

as well as less well-known names, description

of the type of flesh and the best-suited methods

of cooking

Preparation Step-by-step photographs show

how to clean and bone fish, serve whole fish,

and prepare lobster, crab, oysters, bugs, prawns,

mussels, squid and octopus for cooking

Soups & chowders

Dips, pates & light bites

Salads

Pan-fries, deep-fries & stir-fries

Poached & steamed

Grills & barbecues

Seafood with pasta, rice & noodles

Pies, casseroles & bakes

Index

SPECIAL FEATURES

COURT-BOUILLON & FISH STOCK

SUSHI & SASHIMI

OYSTERS

PICKLED SEAFOOD

SEAFOOD SAUCES

COATINGS & BATTERS

SEAFOOD PLATTERS

YUM CHA

MARINADES & BASTES

SMOKED SEAFOOD