A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

This practical guide walks the listener through every stage of enjoying fish, from selecting the freshest catch at market to mastering the little‑known tricks of cleaning and filleting. Drawing on the author's experience as a culinary teacher, it demystifies the terminology of the fishmonger's stalls and explains why English waters still supply the best‑valued varieties. Readers will learn how seasonal rules, price variations, and simple storage methods shape the choices available to a home cook.

Beyond procurement, the handbook offers clear, step‑by‑step instructions for a wide range of preparations—simple pan‑frying, gentle poaching, and classic brining techniques that keep the flesh moist and flavorful. It also highlights the nutritional advantages of different species, pointing out which fish are richest in brain‑fueling phosphorus and which are most digestible for delicate stomachs. By the end of the listening experience, even a hesitant housewife—or modern busy eater—will feel confident turning ordinary market fish into wholesome, affordable meals.