The Fine Catch Seafood Cookbook

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.

This is Watson’s seventh cookbook and one destined to be a great
favorite among serious “foodies” and seafood lovers. Before she gets
to the recipes—and they’re worth waiting for—the author presents
some insights into trends in seafood and the state of the fishing
industry. She speaks out strongly in favor of aquafarming as the best
way to produce controlled quality in seafood, while at the same time
respecting the need for natural fish stocks to be allowed to regenerate.


The book includes useful information on selecting fish and shellfish,
plus a table giving the characteristics of 51 of the most popular fish
used in cooking. This is invaluable when planning substitutes within a
recipe, an inevitable necessity in seafood cooking.

Watson’s recipe selection fits a category she calls “fusion”
cooking—a blend of styles that knows no national borders and crosses
easily back and forth over the line from rich and luxurious to
nutritious and health-conscious. There’s a place for down-home
Canadian traditional dishes beside exotica from around the globe, for
the products of both humble cottage kitchens and the high-priced
restaurants where famous chefs preside. From campfire to white
tablecloth, her collection offers many appealing choices.

The recipes are imaginative, and many are both quick and easy to
prepare. Each is introduced with a few sentences about its origin,
special characteristics, notes on ingredients or procedures, and serving
suggestions. These notes add a lot to the character of the book, making
it fun reading even for non-cooks.

Anyone who enjoys seafood and/or cookbooks will treasure this one.