Catch of the Day: How to Buy, Store and Cook North Atlantic Seafood

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

An extensive chapter called “Identifying Dinner” places this well
above the dozens of other seafood cookery volumes available in any large
bookstore. McCormack presents line drawings, descriptions, special
features, and a buying guide to 21 species of fish and shellfish. With
this essential background in place, he proceeds to share countless great
ways to cook fish.

The book is for the person who doesn’t have extensive knowledge of
fish and its infinite possibilities. McCormack’s unstated attitude is
that if you’ll give fish a chance, you’ll become a convert. Variety
certainly won’t be a problem, as he offers stovetop, baking,
microwaving, barbecuing, and deep-frying recipes as well as a selection
of cold recipes and how-to instructions for smoked, salted, pickled, and
dried fish. There’s even a recipe for seafood pizza.

The emphasis is on Atlantic seafood, although lake and other ocean fish
can be successfully prepared using the same recipes. Only imperial
measurements are given. The book’s layout is clean, making it
exceptionally easy to use.