Best of British Fish

A unique portrayal of the wealth of the British fishing industry and the people who characterise it at a time when it faces its greatest crisis. Best of British Fish presents a diverse collection of fish recipes, easy and sophisticated, for every occasion. An irresistible celebration of British fishing. Best of British Fish features recipes from some of Britain's most acclaimed cooks and chefs, including Gary Rhodes, Richard Corrigan and Hugh Fearnley-Whittingstall, as well as easy and sophisticated dishes from fish restaurateurs, fishmongers and fishermen. This diverse collection of recipes represents the wealth of fish caught in British waters, and includes something for every occasion. The dishes are accompanied by profiles of some of fishing's most striking figures, from trawlermen to fish-and-chip sellers, written by respected food writer Hattie Ellis. Hattie has travelled the length and breadth of Britain to discover the pains and pleasures experienced by the variety of people who work at the sharp end of British fishing: trawlermen, in-shore fishermen, cocklers, potmen, fishmongers, and more.The result is a unique combination of dishes bringing the pleasures of British fish alongside an account of the harsh realities of life at sea at a time when the fishing industry is fighting for survival.
 
A unique portrayal of the wealth of the British fishing industry and the people who characterise it at a time when it faces its greatest crisis. Best of British Fish presents a diverse collection of fish recipes, easy and sophisticated, for every occasion. An irresistible celebration of British fishing. Best of British Fish features recipes from some of Britain's most acclaimed cooks and chefs, including Gary Rhodes, Richard Corrigan and Hugh Fearnley-Whittingstall, as well as easy and sophisticated dishes from fish restaurateurs, fishmongers and fishermen. This diverse collection of recipes represents the wealth of fish caught in British waters, and includes something for every occasion. The dishes are accompanied by profiles of some of fishing's most striking figures, from trawlermen to fish-and-chip sellers, written by respected food writer Hattie Ellis. Hattie has travelled the length and breadth of Britain to discover the pains and pleasures experienced by the variety of people who work at the sharp end of British fishing: trawlermen, in-shore fishermen, cocklers, potmen, fishmongers, and more.The result is a unique combination of dishes bringing the pleasures of British fish alongside an account of the harsh realities of life at sea at a time when the fishing industry is fighting for survival.