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Published in:
1989 | OriginalPaper | Chapter
Fish Dishes
Authors : H. L. Cracknell, FHCIMA, ACF, G. Nobis, BA (Hons), MSc., MHCIMA
Published in: The New Catering Repertoire
Publisher: Macmillan Education UK
Included in: Professional Book Archive
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The large number of fish dishes in the repertoire are categorised here by methods of cooking instead of by species of fish. Each method is dealt with separately and it can be taken that all the fish in general use, either whole or in fillets, are suitable for that particular method.