by Mitch Tonks

ISBN-10: 1862058334
ISBN-13: 9781862058330
Region: British
Publisher: Pavilion Books
Publication Date: April, 2009
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About Fish

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Fish: The Complete Fish and Seafood Companion

Fish is currently THE rockstar ingredient - prized for its healthy benefits - but there is still a lot of fear surrounding its preparation and cooking. Mitch Tonks’ book breaks down that barrier by being a modern, approachable and comprehensive guide to buying, preparing and cooking fish and seafood. Global in outlook, a species-by-species breakdown will detail how to buy fish, where it is in season (including the different names fish are given globally to aid sourcing), how to prepare it and offer a selection of delicious recipe ideas. There is also a section on fish logistics, so readers understand what is good to buy frozen and how this fits the global resource message. With fishing methods and the issue of depleted stocks in sharp focus, Mitch also explains the paramount importance of eating fish in season. With reportage photography documenting Mitch’s daily life on the docks of Brixham fishing port and peppered with stories and anecdotes from fishing communities, this book is a delight to read as well as an essential manual. Packed with over 100 delicious recipes and stunning food photography, it will tempt fish lovers the world over.

Author Information

About Mitch Tonks

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Mitch Tonks, voted Tatler’s restaurateur of the year, and labeled by The Independent as “a fishmonger for the 21st Century” has been driven by an honest passion to enthuse, cook for and inspire others to enjoy seafood.

His list of awards and recognitions is testament to Mitch’s hard work and inspiration; ‘Best Fishmonger’, ‘Best London seafood restaurant’, ‘Best fish book in the World Gourmand Awards’, nominated as Ernst & Young’s Entrepreneur of the Year, listed as one of the top 100 most influential foodies by Hotel and Caterer are just a selection. A favourite on BBC Saturday Kitchen and UKTV’s Market Kitchen, Mitch’s good humour and constant relish for good food and the good life tend to be infectious.

Renowned for his radical career change in a switch from accountancy to fishmongering, the self taught chef and fishmonger grew his first fishmongers in Bath into a chain of 13 restaurants and fishmongers including a top end wholesale fish business supplying many of the country’s leading hotels and private households. The FishWorks chain of restaurants received a huge amount of positive press comment and was recognized with many awards and accolades. The company was floated in 2005. Mitch pursues his passion for the sea and all things fishy with considerable success and a certain amount of gusto! He is respected as both a credible voice and passionate supporter of the fishing industry in the UK and lives in Brixham, Britain’s largest working fishing port where he is heavily involved with the local fishing community and is involved with the redevelopment of the fish market there where in 2010 he will open the first UK restaurant incorporated into a fish market, this development will include 200 covers, a cookery school, a take away and bar, Mitch intends to make this a community project encouraging the fishermen and local community and colleges to be part of the vision for the future.

Mitch has also worked in partnership for the last 3 years with Young’s Seafood, bringing with him his world of experience as a fishmonger, chef and restaurateur. His involvement ranges from product development, innovation, press comment and as an ambassador for a brand he has grown ever more enthusiastically about. He is also involved with new ventures initiatives and internal communications. He has toured many of the fisheries and facilities of Young’s and written enthusiastically about the trips.

The Seahorse restaurant in Dartmouth opened in April 2008. Located on the banks of the River Dart it specialises in local fish and meat cooked over a charcoal fire. The restaurant also has its own private launch, the Pearlfisher, which can collect and return customers across the river and from their boats. They regularly host guest chef nights there with many of Mitch’s friends joining him in the kitchen such as Mark Hix, Fergus Henderson, Gregg Wallace, Joyce Molyneaux, Matt Dawson and Rick Stein amongst them.

His latest TV show, ‘Mitch and Matt’s Big Fish’ has been screened on UKTV Food and on DAVE and his fourth cookbook is published in March 2009 by Pavilion as their lead book for the year. (

Cookbooks by Mitch Tonks

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