On Food and Cooking

Fish Flavor
Fish Color
The Fish We Eat
The Herring Family: Anchovy, Sardine,
Sprat, Shad
Carp and Catfish
Salmons, Trouts, and Relatives
The Cod Family
Nile Perch and Tilapia
Basses
Icefish
Tunas and Mackerel
Swordfish
Flatfish: Soles, Turbot, Halibuts, Flounders
From the Waters to the Kitchen
The Harvest
The Effects of Rigor Mortis and Time
Recognizing Fresh Fish
Storing Fresh Fish and Shellfish:
Refrigeration and Freezing
Irradiation
Unheated Preparations of Fish and