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The History of Esculent Fish
Roger North and Eleazar Albin
Carp, cod, haddock, herring, mackerel, mullet: Roger North opens the history of the fishes worth eating. Each species gets its natural history and its place on the table, including the humble art of preserving herrings. Brisk, practical, and quietly delightful. An early gourmet's guide to the fish of Britain's waters, for cooks and naturalists alike. Learn your catch before you cook it.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
40 chapters
- 1THE HISTORY OF ESCULENT FISH.
- 2The BARBEL,
- 3CARP.
- 4The CHUB
- 5The COD FISH
- 6The HADDOCK
- 7The HERRING.
- 8PRESERVED HERRINGS.
- 9The MACKAREL.
- 10The MULLET,
- 11The PEARCH, or PERCH,
- 12The PIKE
- 13The ROACH
- 14The SHAD
- 15The TENCH
- 16The TROUT
- 17The WHITING
- 18A DISCOURSE OF FISH AND FISH-PONDS.
+ 22 more. The full contents open with the book.
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