Fish: Recipes from the Sea has been created in collaboration with CJ Jackson, director of the Billingsgate Seafood Training School and includes information on technique, preparation and sustainability.
Divided into chapters according to the main types of fish: white round fish, flat white fish, oily fish, freshwater fish and seafood, it describes each one alongside illustrations to help with identification.
Jackson gives advice on how chefs should choose and prepare fish, what to ask a fish supplier and the best cooking methods for different varieties.
The book also includes more than 200 Italian fish recipes to give inspiration for menus with an alternative fish offered for each one.
Recipes include Sauteed Cod with Pea Cream, Trout Risotto and Scallop Gratin with Thyme.
Fish: Recipes from the Sea is out on 13 February priced £29.95. BigHospitality readers can get 30 per cent off the cover price when ordering Fish from www.phaidon.com/fish with coupon code: BG30FH (Valid until 31st May 2012).
