Whole Catch by Aishling Moore
Aishling Moore, a brilliant young chef and friend of Sally Barnes, has published her first cookbook, Whole Catch, part of the Blasta Book series.
It is a nose-to-tail masterpiece of recipes that uses all parts of the fish, encouraging readers to buy and consume lesser-known wild fish like Gurnard, Ling, Squid, and Hake.
With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish, and pro tips for cooking fish at home, Aishling challenges the idea of the ‘catch of the day’ and will change how you think about seafood.
Aishling Moore, a brilliant young chef and friend of Sally Barnes, has published her first cookbook, Whole Catch, part of the Blasta Book series.
It is a nose-to-tail masterpiece of recipes that uses all parts of the fish, encouraging readers to buy and consume lesser-known wild fish like Gurnard, Ling, Squid, and Hake.
With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish, and pro tips for cooking fish at home, Aishling challenges the idea of the ‘catch of the day’ and will change how you think about seafood.
Aishling Moore, a brilliant young chef and friend of Sally Barnes, has published her first cookbook, Whole Catch, part of the Blasta Book series.
It is a nose-to-tail masterpiece of recipes that uses all parts of the fish, encouraging readers to buy and consume lesser-known wild fish like Gurnard, Ling, Squid, and Hake.
With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish, and pro tips for cooking fish at home, Aishling challenges the idea of the ‘catch of the day’ and will change how you think about seafood.