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Rick Stein |
Friday 16 November 2001 |
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To start with there's gutting, filleting and skinning.
Then there's also tweezing out pin bones, sexing crabs, dispatching live lobsters, and opening scallop shells.
It's no wonder that even the keenest cook can find preparing and cooking fish a daunting business.
  Rick Stein takes the knife to a squid and fries up a feast for Martha - but can he persuade us that fish is fun?
Read the recipe
Rick Stein's Seafood (BBC Books, ISBN: 0563534176, £25.00).
Rick Stein's Official WebsiteDisclaimer
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