The Gourmet farmer goes fishing : the fish to eat and how to cook it

Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world. Abstract: Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, shows us how seafood should be cooked. Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. � Read more... The Gourmet Farmer's take on seafood - ethically sourced and beautifully cooked. Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, shows us how seafood should be cooked. Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world. Food critic turned farmer and sustainable seafood activist Matthew Evans, with his two best chef friends, show how seafood should be cooked. Simple recipes demystify everything from kingfish to sea urchin, snapper to octopus. Sometimes the lesser known seafood species have stronger gastronomic and ecological reasons to eat them! This book is all about the taste of food fresh from the sea, cooked with care and respect for the seafood populations. Includes dual measures. From the shore Reefs and rockpools Rivers, estuaries and bays The deep blue Preserving seafood.