Abstract
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.
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© 1989 H. L. Cracknell and G. Nobis
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Cracknell, H.L., Nobis, G. (1989). Fish Dishes. In: The New Catering Repertoire. Palgrave, London. https://doi.org/10.1007/978-1-349-20391-8_5
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DOI: https://doi.org/10.1007/978-1-349-20391-8_5
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-43484-0
Online ISBN: 978-1-349-20391-8
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