Fishy Fishy is a relaxed, informal seafood brasserie in Brighton that was the brainchild of three close friends: James Ginzler, Dermot O'Leary and Paul Shovlin.
They share a passion for good food, but more importantly food that has been locally sourced and is in season.
They work closely with suppliers to make sure the fish they serve is caught in the least wasteful way which can mean line-caught fish, pot-caught seafood or fish caught in gill nets with big holes in them so they only catch the larger fish and let the small ones through.
They only serve fish and seafood when it is in season - that's why there's no cod on the menu in the summer or lobster in the winter.
All their passion and expertise is contained in this lovely new cookbook which has over 90 recipes, as well as fascinating fish facts and plenty of advice on how to prepare and cook fish.
With chapters on Starters, Barbecue & Alfresco Eating, Everyday Fish & Shellfish, Special Occasions, Sauces, Side Dishes & Desserts, there is plenty of inspiration for cooks of all levels. More than just a restaurant cookbook, this is a wonderful collection of recipes as well as a timely look at the ways we should be sourcing and eating fish.
- Format: Hardback
- Pages: 192 pages
- Publisher: IMM Lifestyle Books
- Publication Date: 05/07/2011
- Category: Cooking with fish & seafood
- ISBN: 9781847738196
Showing 1 - 1 of 1 reviews.
Review by presto
Put together by three enthusiastic young men from Brighton with a passion for fish who run a restaurant there (and now also Poole) under the same name, Fishy Fishy is based on the menus served in their establishments. The introduction covers various aspects of fish and the team, from their ethos and the different methods of fishing to how to buy and prepare fish.The ninety plus recipes are broken down into Starters; Barbecue and al fresco eating; Everyday fish and shellfish; Special occasions; Sauces, side dishes and desserts. The book includes a section (digram) on when fish are in season, and an index.The recipes are well laid out and clearly explained with numbered steps in preparation. The measurements are in metric only, and most of the recipes are illustrated with appetising photographs. Each recipe also opens with a few brief words by way of comment, something I always like to see in a cookbook.My one reservation is the the recipes tend to be 'complicated', I do not mean by this that they are involved and requiring a great deal of work, but that maybe the dish is often very much enhanced by additional ingredients. I would have liked to see included a few recipes that showed how to cook the various fish simply but well. But of course the recipes here are based on those served in the writers' restaurants.