New age techniques from a renowned fish monger and chef from Australia. Book centers around Sardines, Herring, Blue Mackerel, Gurnard, Mullet, John Dory, Coral Trout, Snapper, Flounder, Groper, Ocean Trout, Yellowtail Kingfish, Spanish Mackerel, Tuna, and Swordfish.
"The New School of Scale-to-Tail Cooking and Eating"
