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Whole Catch
Cooking Seafood from Gill to Fin
Series: Blasta Books series
Brief Description
The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City. She wants to serve the fish that had previously been thrown back and to convert the wary to fully fledged seafood lovers. Determined to take whatever was landed and to...
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See moreWhole Catch 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 Moore will change how you think about seafood.
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Description
The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City. She wants to serve the fish that had previously been thrown back and to convert the wary to fully fledged seafood lovers.
Determined to take whatever was landed and to use as much of that as possible, not to mention building up a larder for days when bad weather meant there were no boats out, Aishling had 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.
Series: Blasta Books series
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Whole Catch
The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City. She wants to serve the fish that had previously been thrown back and to convert the wary to fully fledged seafood lovers. Determined to take whatever was landed and to use as much of that as possible, not to mention building up a larder...Hardback$2799Unit price /UnavailableAvailableShips in 4-6 weeks
Book Details
INFORMATION
ISBN: 9781739210540
Publisher: Nine Bean Rows Books
Format: Hardback
Date Published: 25 April 2024
Country: Ireland
Imprint: Blasta Books
Illustration: Colour illustrations throughout
Audience: General / adult
DIMENSIONS
Spine width: 13.0mm
Width: 154.0mm
Height: 217.0mm
Weight: 132g
Pages: 72
About the Author
Aishling Moore is one of Ireland’s most exciting young chefs. Her fish restaurant, Goldie, in Cork’s city centre, has pioneered gill-to-fin cooking in Ireland. By adopting a whole catch approach, the restaurant allows what’s landed to dictate what’s served. Goldie opened in late 2019. In 2020, Aishling was named Chef of the Year by John and Sally McKenna. Goldie achieved Michelin Bib Gourmand status in 2021 and in 2022 was awarded Best Casual Dining in Ireland 2022 by both Food & Wine Magazine and the Restaurant Association of Ireland. In 2023, Aishling was named Best Young Chef of the Year in the Food & Wine Magazine Awards and became the deputy head of the Euro-Toques Ireland Food Council.
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