The book, the editor-consultant of which is the famous British culinary writer Linda Doyser, is devoted to various methods of cooking fish and seafood, and also presents to the reader 200 recipes for delicious dishes based on the traditions of cuisines around the world. The introduction describes the main types of fish, gives advice on how to choose the right fish when buying, how to store it properly at home, how to clean it, how to prepare fillets; the secrets and tricks of cooking mussels and other marine mollusks are revealed, how to properly open the shells of oysters and scallops, how to peel shrimp.