In my 30 plus years as a chef I have never found such a useful and interesting seafood book as Fish written by Mitch Tonks.
It clearly gives the reader sound advice (with pictures) on how to buy and cook seafood with confidence making it a must buy for home-cooks and chefs alike.
It goes on to explain good cooking techniques, tackles the issue of sustainability with knowledge and sensible advice explaining how our choices can influence and encourage good practice throughout the seafood industry.
About the author
Mitch started his love affair with seafood as a young boy fishing on the beaches of Somerset and Cornwall, taking his catch to his grandma’s to cook for his tea.
His love for seafood turned him into an award winning fishmonger and then chef who still gets a buzz from his early morning visits to the fish market.
Founder of his chain of fishmonger stores Fishworks, Mitch went on to become chef owner of The Seahorse restaurant in the fishing port of Dartmouth, Devon.
Voted Tatler’s Restauranteur of the year, Mitch’s expertise is now propelling him more and more onto UK TV screens, including his new series with Matt Dawson called Mitch and Matt’s Big Fish.
The Book
Although this book is primarily written for a European audience it has much to commend it and be useful to the wider world.
A species-by-species breakdown which gives easy to understand information that includes when they are in season, sustainability,environmental issues and a beautiful photograph of each fish. Other useful information includes nutrition and yield guidelines to help you purchase the right amount. Mitch even includes the various European names for each species, which is useful when on holiday.
Mitch Tonks enthusiasm and knowledge shines through the pages to make the reader more confident about buying and cooking seafood. Packed with 100 simple yet delicious recipes that are well illustrated by the stunning photography of Chris Terry.
Fish is enormously well researched, and yet it's Mitch's down to earth manner and the book's seafairing anecdotes that make it a fascinating read. The well thought out template of the book will definately make this a classic that future seafood books will be measured by.
With Mitch’s kind permission I will be posting a recipe from the book tomorrow
Here is a link to Mitch's site
http://www.mitchtonks.co.uk/
