I love this book. The author is a self-trained chef, who runs an immaculate, relaxed seafood cafe near my house, with a wet fish store attached (which is where I bought my copy, but I see it is for sale on Amazon now, along with his new book, which has also got rave reviews).
Tonks is very generous with fishy and non-fishy cooking tips throughout, such as how to truly get the flavour of mint into your new potatoes (strip leaves but add stalks to the cooking water), and why you should never buy any squid that has traces of pink on the flesh (the colour it goes after a few days knocking arou