From the Sea

Gourmet Food Source
Food Matters
Wine Notes
Home Grown
Chef's Source
Book Reviews
With ever decreasing stocks of the most popular fish on our menus it is vital that consumers look to change their views on eating other types of seafood. Because of the British obsession with Cod, Haddock and Plaice the French and Spanish fish markets all benefit from container loads of quality fish caught off our own waters.
There are some excellent alternatives out there and if more people, including chefs in the industry knew how to cook them then we could begin to redress the balance. The Spanish cook wonderful, simple dishes using Hake as do the French with sea bream- good, cheap and versatile fish that lend themselves to any number of culinary possibilities.
Fish cookery is incredibly diverse, fuelling the imagination for cooking dishes from South-East Asia to the Mediterranean, North Atlantic and Pacific Rim.

A-Z of Seafood Anchovies to Zander
Around the World Asia, Spain, Italy, France
Basics Stocks, sauces, cooking tips
Side Dishes Simple salads, vegetable and potato dishes
Wine Notes What to drink with seafood
Books Jane Grigson, Alan Davidson and Rick Stein