The above snippet gives you an idea of the author's sense of humor. With years of commercial fishing experience as well as writing credits for Seafood Leader, Simply Seafood and the Alaska Fisherman's Journal, Fitzgerald is an expert on all kinds of seafood. His humorous and informative essays introduce each chapter, teaching readers lots of practical seafood lessons like how to ask the right questions when ordering seafood at restaurants, the best raw fish for sushi, how to identify seafood scams and imitations, and the inside information on various types of seafood delicacies and oddities like sea urchin roe, halibut cheeks and cod tongues.

Rounding out Fitzgerald's fascinating and fun prose are recipes by Cordon Bleu trained chef Susan Volland. It's a marriage that works well -- the down to earth musings of an old salt, perfectly offset by delicious recipes home cooks will be able to whip up in their own kitchens.

You'll find recipes for all kinds of fish and shellfish. Culinary influences range from New England to Thailand and everywhere in between. Most recipes also include suggestions for seafood alternatives, so you can always get the freshest product at the market (or adapt to the day's catch).

If you're a seafood lover, you'll love these recipes. If you've ever been intimidated buying seafood, you'll soon put that fear behind you. And if you've ever fished (or if you just enjoy a good yarn) you won't be able to put the book down until you've read all of Roger Fitzgerald's entertaining stories.

Sample Recipe -- Check Out This Book!
See the Related Recipes section below for a sample recipe from this book.