Field Guide to Seafood How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market

Doctors recommend eating fish or shellfish two to three days a week to reap the plentiful health benefits. For many though, including vegetarians, this is a daunting suggestion--the variety and number of different kinds of fish and shellfish can be overwhelming.Continuing the successful Field Guide series, the Field Guide to Seafood includes more than 100 different kinds of fish and shellfish, from salmon, sardines and shark to clams, cockles and oysters. Award-winning writer Aliza Green explains everything you need to know about seafood: how it is sold, how to select it, how to cook it, what flavours work best with each fish. The handy size and full-colour photos aid in identification at the store.

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She's the author of Field Guide to Produce (Quirk, 2004), Field Guide to Meat (Quirk, 2005), Field Guide to Herbs & Spices (Quirk, 2006), and Starting with Ingredients, and coauthor of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.