I have great respect for writers of seafood cookery books who are also anglers or fishmongers (preferably all three). These chaps really know about fish, from swimming creatures to bones on a plate. Mitch Tonks is one of those, a self-taught fishmonger who also opened the Fishworks restaurants. His latest book, simply called "Fish", is arranged by species which is very sensible for anglers, as that is where we tend to start - have fish, now how shall we cook it? Highly recommended, and you can order it via this handy link.
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