The Whole Fish is a rare but delightful book that teaches new chefs how to make the most of the delicate meat of different fish. Treated right, the flesh of either saltwater fish or freshwater fish can be prepared as among the most delectable table fare in the world. The name of the book is a metaphor for the complex tale of preparing fish. Most of the time, only the meat of the fish is served with the entrails being suspect of containing heavy metals.
This cookbook teaches a chef the details that are needed to make the most of the soft flesh of fish. This includes the ideal temperature and cooking time of different species as well as which fish need special preparation methods. Some species have cartilage to remove while others have bones in their sides to remove. The chef might even be discovered that some of the most luxurious fish cannot be commercially sold.
