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Fish! Fish! Fish! Fish! Fish! Fish!, ISBN 9781869660161 and books by Dean Betts on sale at thebookshelf.co.nz Simply delicious New Zealand seafood. What fortunate people we are here in New Zealand – surrounded by seas brimming with seafood of every description. Whether we catch it ourselves or purchase it from a supermarket or a specialist fish shop, fish has to be one of the healthiest and most versatile foods available to us. However, many people lack confidence in doing anything other than frying fish. And while panfried fresh fish is a wonderful taste treat, there is so much more that can be done with a fillet or whole fish. This principle applies to shellfish (mussels, cockles, pipis, etc) and crustaceans (crabs, prawns, and crayfish), too. But in order to cook seafood well, you need to understand what happens to it during the cooking process. Fish! Fish! Fish! explains this process in easy–to–follow diagrams, photographs and explanations – making the book essential reference for anyone who would like to extend their knowledge and experience of cooking seafood. Fish! Fish! Fish! offers home cooks much more than just a collection of recipes, now you can confidently choose and prepare simple and delicious fish dishes any night of the week. About the AuthorDean Betts has been professionally involved in sourcing and cooking the freshest fish available for more than 25 years. His love of cooking fish has taken him across the Pacific from California to here in New Zealand where has lived by the sea for the last eight years. These days Dean is co–owner of the Anglesea Grill, in Aucklands inner–city suburbof Ponsonby, where he and his staff cook up the best of the days catch six days a week.Table of ContentsBuying the bestTips on how to recognise and where to buy quality seafood Fin Fish The process of cooking fin fish is explained, with specific cooking tips supplementing a range of recipes – from simple pan–fried fish to sensational dinner party fare. Shellfish Easy–to–follow diagrams and explanations on the preparation of cockles and mussels, paua, oysters and scallops precede recipes to suit many occasions. Prawns, crabs, crayfish and squid Detailed cooking lessons and a rich variety of recipes that enhance each seafoods distinctive taste. Feast of flavours Celebratory meals that combine the flavours of different seafood Sauces, dressings and side dishes A bounty of extras, with an emphasis on fresh raw ingredients – and the secret to making perfect chips. ExtractWhenever people ask me what my favourite food is, my answer is always the same – fish! Whether catching it myself or shopping for my restaurant I never fail to be thrilled by the sight, smell and feel of fresh fish. The process of buying, preparing and serving well–prepared fish is personally satisfying, and for one who loves to eat good foodI find that good fish has no rival. It is pure, it appeals to all my senses, and at the same time contributes to my good health.Wherever I am in the great cities of the world I am drawn to the stalls of the central fish markets. It is fascinating to see the workings of the early morning bustle, and view the incredible variety of fish on offer. Invariably it necessitates a very early morning taxi ride through some rough parts of town alone, as my wife wisely chooses to continue sleeping till I return. When my friends and I decided to start our first restaurant in California more than 25 years ago, the common hope was that the time was right to succedd by offering simply grilled, impeccably fresh fish in an unpretentious atmosphere. I"m glad to say that after 25 years, those Fish Market restaurants number seven and are thriving. The four–year old Anglesea Grill in Auckland"s Ponsonby is based on the same, simple formulae. Our success in the restaurant business is based on teaching our cooks and managers to buy the best quality fish and to consistently cook it properly. To teach this we have developed a systematic approach that works. Therefore I felt my best contribution would be to write out the entire teaching system to help those with questions and fears to become confident seafood cooks.
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 "Fish! Fish! Fish!")