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Review
If you love fish and seafood, this is a must have. The book has more than 90 recipes, plush plenty of fishy facts and practical cooking advice. I cooked scallops with chorizo which was quick, easy and delicious. --Square Meal, July 2011
With delicious recipes taken from the Fishy Fishy Brasserie, this is a feast of all things fishy. **** --Star magazine, 4 July 2011
Well designed, well written and beautifully illustrated
--Latest 7, 28 June 2011
These fabulous dishes are both fresh and simple. --Bella, 19 July 2011
Fishy Fishy is leading the way in serving local, seasonal and sustainable fish. This book is a must for all seafood lovers. --Eat Out, July 2011
A host of lip smacking recipes
--Tatler Man, Ireland, Autumn 2011
The authors share a passion for good food, but more importantly for food that has been locally sourced and is in season. All their passion and expertise is contained in this lovely cookbook, which has over 90 recipes. --Prizes magazine, August 2011
Make the most of this summer's finest coastal catches with Fishy Fishy Cookbook, a brand new collection of recipes...a laid back and low-fuss approach to dazzling British fish and shellfish. Delish!
--Great British Food, July 2011
"A great addition to any fish lover's kitchen." --Oxford Mail, 21 July 2011
"There are recipes suitable for all capabilities, and such a responsible approach to sourcing produce from the sea will undoubtedly help ensure that the fish we enjoy today will be available for future generations.Doing the right thing has never tasted so good....with plenty of useful information on the fish and helpful advice on cooking and preparation techniques."
--Welsh Coast magazine, Aug 2011
With delicious recipes taken from the Fishy Fishy Brasserie, this is a feast of all things fishy. **** --Star magazine, 4 July 2011
Well designed, well written and beautifully illustrated
--Latest 7, 28 June 2011
These fabulous dishes are both fresh and simple. --Bella, 19 July 2011
Fishy Fishy is leading the way in serving local, seasonal and sustainable fish. This book is a must for all seafood lovers. --Eat Out, July 2011
A host of lip smacking recipes
--Tatler Man, Ireland, Autumn 2011
The authors share a passion for good food, but more importantly for food that has been locally sourced and is in season. All their passion and expertise is contained in this lovely cookbook, which has over 90 recipes. --Prizes magazine, August 2011
Make the most of this summer's finest coastal catches with Fishy Fishy Cookbook, a brand new collection of recipes...a laid back and low-fuss approach to dazzling British fish and shellfish. Delish!
--Great British Food, July 2011
"A great addition to any fish lover's kitchen." --Oxford Mail, 21 July 2011
"There are recipes suitable for all capabilities, and such a responsible approach to sourcing produce from the sea will undoubtedly help ensure that the fish we enjoy today will be available for future generations.Doing the right thing has never tasted so good....with plenty of useful information on the fish and helpful advice on cooking and preparation techniques."
--Welsh Coast magazine, Aug 2011
Product Description
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.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
(What's this?)
Having been a partner in a commercial fishing business for forty years I really welcome cookery books, programmes and discussions that promote the best approach to catching, cooking and presenting our health giving, wholesome heritage on a plate. With my husband and son both working professional skipper/owners of their own netting vessels here in Cornwall; we are always delighted to see that chefs are still showing there's more to life than cod in parsley sauce, fish and chips, supermarket salmon and prawns. The ethos of a friendly, up to the minute, young, easy approach to fish cookery demonstrated here is brilliantly inspirational.
The Fishy Fishy cookbook is attractively bound, substantial in feel, and produced in a sensible 220 x270 mm size. The dust jacket is gorgeous, showing a patchwork of colourful fishing boats (always photogenic) also samphire and sole, chips and fishy Burgers, mussels, sardines, lobsters, line caught cod and bass together with a print of prawns, seared scallops with a baguette and fillets of red gurnard with tempting salads.
With access to so much fresh fish I still prefer to serve it and eat it relatively unadulterated. The taste of the sea rather than a sauce seems most desirable. To me it seems a small crime to serve a lobster swimming in cheese, mustard, cream, tarragon garlic, paprika and wine, as in their Lobster Thermidor recipe. And a bit sixties to be honest. Cod with Champ and Kale looks more like a dish to aspire to cook. Useful accompaniments that are often a mystery yet simple when explained all add to the value of the book. The scattering of delicious Puds is almost superfluous unless this is your only cookbook.
Much tosh is talked about sustainability; the rules altering with the day, so please take aboard that the smaller vessels of the fleeting fleet are sound and careful, hoping to pass on the profession to the next generation. Genuinely taking care to guard rather than exploit. The price of fish includes brave men's lives and that should never be forgotten or belittled.
Off my soapbox and into the book, yes, it's stimulating to look at and offers the cooking and eating of fresh fish as a pleasure. I think it will sit very well alongside Rick Stein who has become the patron saint of fishermen, down here anyway.
Well done to James, Dermot and Paul for taking their enterprise forward and publishing a great haul of recipes netted together with an informative back story and useful info to set the aspiring fish cook on the way to impressive and memorable treats.
The Fishy Fishy cookbook is attractively bound, substantial in feel, and produced in a sensible 220 x270 mm size. The dust jacket is gorgeous, showing a patchwork of colourful fishing boats (always photogenic) also samphire and sole, chips and fishy Burgers, mussels, sardines, lobsters, line caught cod and bass together with a print of prawns, seared scallops with a baguette and fillets of red gurnard with tempting salads.
With access to so much fresh fish I still prefer to serve it and eat it relatively unadulterated. The taste of the sea rather than a sauce seems most desirable. To me it seems a small crime to serve a lobster swimming in cheese, mustard, cream, tarragon garlic, paprika and wine, as in their Lobster Thermidor recipe. And a bit sixties to be honest. Cod with Champ and Kale looks more like a dish to aspire to cook. Useful accompaniments that are often a mystery yet simple when explained all add to the value of the book. The scattering of delicious Puds is almost superfluous unless this is your only cookbook.
Much tosh is talked about sustainability; the rules altering with the day, so please take aboard that the smaller vessels of the fleeting fleet are sound and careful, hoping to pass on the profession to the next generation. Genuinely taking care to guard rather than exploit. The price of fish includes brave men's lives and that should never be forgotten or belittled.
Off my soapbox and into the book, yes, it's stimulating to look at and offers the cooking and eating of fresh fish as a pleasure. I think it will sit very well alongside Rick Stein who has become the patron saint of fishermen, down here anyway.
Well done to James, Dermot and Paul for taking their enterprise forward and publishing a great haul of recipes netted together with an informative back story and useful info to set the aspiring fish cook on the way to impressive and memorable treats.
2 of 2 people found the following review helpful
Format:Hardcover
Fishy fishy - what a brilliant collection of recipes. Such simple ingredients, easy-peasy methods and absolutely delicious results. Since I bought this book I haven't been able to stop cooking from it... favourite recipes so far are...
1) Marinated asian style sea bass (no need to buy any fancy ingredients for the marinade - I already had them all in my fridge and cupboard)- really delicious and perfect for a hot summer evening.
2) Kedgeree - simply yummy
3) Fish goujons with lemon creme fraiche - my kids LOVED this!
4) Lemon sole stuffed with ratatouille - I made this for some vegetarians (who eat fish) when they came round - really easy and very impressive.
I can't rate fishy fishy highly enough - packed with useful extras such as dressings, sauces, side salads... Don't let the celebrity endorsement fool you - this is a proper recipe book that you will turn to time and again.
1) Marinated asian style sea bass (no need to buy any fancy ingredients for the marinade - I already had them all in my fridge and cupboard)- really delicious and perfect for a hot summer evening.
2) Kedgeree - simply yummy
3) Fish goujons with lemon creme fraiche - my kids LOVED this!
4) Lemon sole stuffed with ratatouille - I made this for some vegetarians (who eat fish) when they came round - really easy and very impressive.
I can't rate fishy fishy highly enough - packed with useful extras such as dressings, sauces, side salads... Don't let the celebrity endorsement fool you - this is a proper recipe book that you will turn to time and again.
1 of 1 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
(What's this?)
An ideal candidate for a christmas gift. The Fishy fishy cookbook (or ffc for short) shows signs of being lovingly put together with a huge variety of recipies to appeal to any plate. Worthwhile purchase to lovers of seafood.
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Most Recent Customer Reviews
fishy fishy
as a food lover but frankly not a very good cook, left it up to my husband to try out recipes in this book and they were really delicious, I'm a fan of good plain ordinary food... Read more
Published 1 month ago by E. Dale
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Brighton has a special place in my heart and has some of the best restaurants in the UK if not the world. Read more
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What an inspiration this book is - I've already tried the monkfish recipe which was delightfully simple to follow but, oh so tasty. Read more
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This is an excellent fish book, giving you so much more than just information about how to prepare and cook fish. Read more
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I have pored over this cookbook for a week or more and I am very impressed with the recipes, beautiful patchwork of photos, information and diversity of the book. Read more
Published 7 months ago by K. Booth
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Excellent photography brings an atmosphere of the sea. However I found myself more interested in the photography - beautifully styled in blue, than the recipes. Read more
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This is such a beautiful and eye-catching book that I have been drawn to pick it up in bookshops several times before I had my own copy. Read more
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We know that we should be eating more fish. We also know that fish stocks are threatened by over-fishing. How to balance this problem? Enter the Fishy-Fishy Cookbook. Read more
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