Whole Catch

The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City, where she serves the fish that had previously been thrown back and converts the wary to fully fledged seafood lovers.

Determined to take whatever is landed and to use as much of that as possible, not to mention building up a larder for days when bad weather means there are no boats out, Aishling has to get creative. That philosophy is reflected in Whole Catch, which shows you how to cook seafood from gill to fin. With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish and pro tips for how to cook fish at home, Aishling challenges the idea of the ‘catch of the day’ and will change how you think about seafood.

Blasta (blastə) adj. from the Irish language, means delicious or tasty. Blasta Books are to cookbooks what street food is to restaurants: a fun, accessible way to eat exciting food.

Founded by publisher Kristen Jensen, she has copyedited, proofread and developed recipes and collaborated with Ireland’s best-known, award-winning food writers and chefs to create this inspiring series of books.

This hardback book measures 210mm x 150mm and has approx. 70 pages.  As with other titles within this series from Blasta Books each recipe is super easy to follow, accompanied by delightful illustrations by Nicky Hooper, which only add to the enjoyment of this read.