ways.
Yet it’s a good time to be eating from the
waters. More fish of excellent quality are
available more widely than ever before, and
they come from all over the globe, offering
the opportunity to discover new ingredients
and new pleasures. At the same time, their
variety and variability make it challenging to
choose and prepare them well. Fish and
shellfish are more fragile and less predictable
than ordinary meats. This chapter will take a
close look at their special nature, and how
they’re best handled and prepared.
Brillat-Savarin on Fish
Fish are an endless source of meditation
and astonishment. The varied forms of
these strange creatures, their diverse means
of existence, the influence upon this of the
places in which they must live and breathe
and move about....
— Physiology of Taste, 1825