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Jane Grigson's Fish Book - Jane Grigson
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† WHITEBAIT

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2022-02-24 01:26:15
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  • CONTENTS
  • FOREWORD by Caroline Waldegrave
  • NOTE
  • INTRODUCTION
  • CHOOSING, CLEANING & COOKING FISH
  • COURT BOUILLONS, BATTERS, BUTTERS & SAUCES
  • † ANCHOVY
  • BLUEFISH & POMPANO
  • † BRILL
  • † CARP
  • CLAMS
  • † COD, LING, COLEY, POLLOCK, POLLACK, etc.
  • CRABS
  • †EELS & ELVERS
  • † GREY MULLET
  • † HADDOCK
  • † HAKE & SILVER HAKE
  • † HALIBUT ATLANTIC, PACIFIC & CALIFORNIA
  • † HERRING
  • † JOHN DORY
  • LOBSTERS & CRAWFISH
  • † MACKEREL, SPANISH MACKEREL, CERO & KING MACKEREL
  • MONKFISH OR ANGLER-FISH
  • MUSSELS
  • OYSTERS
  • † PERCH & YELLOW PERCH, WALLEYE, ZANDER & FOGAS
  • † PIKE & MUSKELLUNGE or PICKEREL
  • PRAWNS & SHRIMPS
  • † RED MULLET
  • † SALMON & SALMON TROUT
  • † SARDINES & PILCHARDS
  • † SCALLOPS, SMALL & LARGE
  • SEA BASS, SEA PERCH & GROUPERS
  • † SEA BREAM & PORGY
  • † SHARKS-PORBEAGLE, MAKO & TOPE
  • SOLE, DAB & PLAICE
  • † SQUID & CUTTLEFISH
  • † SWORDFISH
  • † TROUT, CHAR, GRAYLING & WHITEFISH
  • † TUNA OR TUNNY & BONITO
  • † TURBOT
  • † WHITEBAIT
  • † WHITING
  • A FEW WORDS ABOUT OTHER FISH & CRUSTACEANS
  • † WIND-DRIED or WIND-BLOWN FISH
  • FISH SOUPS AND STEWS
  • CAVIARE & OTHER HARD ROES
  • BIBLIOGRAPHY
  • INDEX
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