Nie-fiksie / Non-fiction: Kookboeke / Food & Drink
R 228Jy spaar R 57
This is not only an indispensible guide to the purchasing, preparation and cooking of freshwater and marine fish and seafood, but also offers extremely important information about the development of aquaculture in South Africa. The book brings together of two different, yet interlinked, disciplines: that of aquaculture (farming and utilisation of fish) and the other, cooking. Once thought of as an abundant, inexhaustible resource, the world oceans face a significant loss of essential diversity. This loss is occurring at an alarmingly rapid rate. Aquaculture offers a way to supplement the production of wild fish. This book explains the processing and preparation of fish and seafood in a simple manner. The valuable guidelines about what to consider when buying fish or seafood and how to correctly store or freeze it before cooking, will boost the confidence of any home cook. The authors have also included a very handy section with step-by-step instructions and photoswhich explains how to gut a fish, fillet it, cut it into steaks, cook fish stock and make perfect smoked fish. The recipes have been divided into two main sections: freshwater fish, and marine fish and seafood.