A collection of fish and shellfish recipes from Masterchef winner Mat Follas. Organized by fish type, this guide to preparing and enjoying fish teaches you how best to cook with all the varieties of this wonderful ingredient. Whether you are cooking with pink, white, raw, smoked, grilled fish; trying clams, mussels, crab, or lobster for the first time, Mat demystifies the art of preparing and cooking with Fish. Recipes include Cured Salmon Gravlax; Wasabi-crusted Tuna Steak; Squid Ink Risotto; Mackerel Ceviche; Trout en Papillote; Vietnamese Fried Tilapia with Crispy Seaweed; Plaice Goujons with Tartar Sauce; Brill Pho; Halibut Steak with Cider Cream Sauce; Thai Fish Cakes; Goan Fish Curry; Seafood Gumbo; Oysters Rockefeller; Moules Mariniere; Spaghetti Vongole; Stuffed Razor Clams; Scallops with Chorizo; Crab Thermidor; and Lobster Bisque, as well as a selection of recipes for basic stocks and sauces. Also includes information on simple drinks matches to enjoy, advice on choosing the right fish for your recipes, buying well from sustainable sources, step-by-steps on preparation techniques, and an at-a-glance reference on naming fish internationally.