So many people get all tense when faced with a piece of fish or a bag of shrimp. It’s understandable: you went through all that effort to catch it, or, if you bought it from the store, we all know that fish isn’t cheap. You don’t want to mess things up. Hook, Line, and Supper aims to cure that stage fright once and for all by breaking down the essence of fish and seafood cookery, allowing you to master the methods that bring out the best in whatever you catch or bring home from the market.

Rather than focusing on specific species, Hook, Line, and Supper zeroes in on broad, widely applicable varieties of fish – both freshwater and salt – that can substitute for each other and clearly and carefully provide master recipes and techniques that will help you become a more competent and complete fish and seafood cook.

Hank Shaw, an award-winning food writer, angler, commercial fisherman, and cook at the forefront of the wild-to-table revolution, provides all you need to know about buying, cleaning, and cooking fish and seafood from all over North America. You’ll find detailed information on how best to treat these various species from the moment they emerge from the water, as well as how to select them in the market and how to prep, cut, and store your fish and seafood. Shaw’s global yet approachable recipes include basics such as classic fish and chips and smoked salmon; international classics like Chinese steamed fish with chiles, English fish pie, Mexican grilled clams, and Indian crab curry; as well as deeply personal dishes such as a Maine style clam chowder that has been in his family for more than a century. It also features an array of fish and seafood charcuteries, from fresh sausages and crispy skin chips to terrines and even how to make your own fish sauce.

The most comprehensive guide to preparing and cooking fish and seafood, Hook, Line, and Supper, will become an indispensable resource for anglers as well as home cooks looking for new ways to cook whatever fish or seafood strikes their fancy at the market.