This book celebrates fishing in Tasmania, from the highland lakes famous for their brown and rainbow trout, to the intertidal and shallow regions that offer clams, mussels , abalone and crayfish to the deep waters with tuna, blue eye cod and everything in between.
This book brings together many of the people who are actively involved in the seafood industry in Tasmania and offers a rich selection of recipes for you to try at home. Family favourites and traditional cooking methods as well as some innovative adaptations from some of the finest chefs in the country.
Photography by Philip Kuruvita.
Hardcover with dust jacket.