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If you're intimidated by seafood, this is a very enlightening
book. The 125-page overview and 43-page glossary are devoted
to dissolving your fear of fish, or your "pescaphobia"
as Brody likes to call it. The overview provides shopping
tips, health benefits, safety strategies, cleaning guidelines
and preparation techniques for all types of seafood. Do you
want to learn how to shuck oysters? Clean a catfish? Avoid
food poisoning? You name it, it's here.
The glossary also provides specifics about commonly encountered
seafood. It offers information about peak seasons, nutritional
breakdown and characteristics. So if you know you are turned
off by the pronounced flavor of certain fish, for example,
you'll know what to avoid. Would it surprise you to learn
that redfish, channel bass, red drum and spottail bass are
all different names for the same fish? Well, Brody also provides
aliases of certain fish that often lead to confusion.
Most of the recipes are low in fat. Unfortunately, many
of them taste low-fat. Brody frequently admits to revising
other people's recipes to eliminate added calories and fat.
If you've ever done this, you know that although the result
may be passable, it usually tastes as if something is lacking.
If you're the type of cook that can tell how something will
taste by reading the recipe, you'll find plenty of good, nutritious
dishes. If not, you may be disappointed with some of the recipes.
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