On Fish: A Seafood Handbook
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British chef Nathan Outlaw distills decades of experience cooking seafood into a practical guide for buying, preparing, and cooking fish with confidence. Combining technique, reference material, and recipes, the book is designed as a useful handbook for experienced home cooks interested in stepping beyond familiar everday dishes.
After chapters covering selection, sustainability, equipment, stocks, and cooking methods, the recipes are organized by species: from flatfish and round fish to oily fish and shellfish, making it easy to adapt to whatever is available. Sample recipes include Szechuan cured monkfish with mustard mayonnaise and cucumber; mackerel tartare with beet and apple; baked scallops on butternut squash puree with spiced hazelnut butter.
Step-by-step preparation photographs, practical advice, and suggested substitutions for different fish encourage readers to cook seasonally and sustainably, while a concluding species guide serves as a concise reference for more than thirty varieties of seafood.
Hardcover. Color photographs throughout.
Published on May 5, 2026
