Though seafood is enjoying increased popularity on dinner tables across the country, many people are still intimidated by selecting and cooking fish and shellfish. Enter seafood fanatic Roger Fitzgerald, who shares his behind-the-scenes knowledge, gleaned from his years spent researching and reporting on the seafood industry, in OFF THE HOOK, a candid, witty, and thoroughly authoritative guide to the riches of the sea. Each essay is paired with delicious recipes from Susan Volland, including such classic and contemporary dishes as Smoked Salmon Hash, Ginger-Miso Marinated Seabass, Ceviche, and a Warm Bean Salad with Smoked Whitefish and Greens. An insider"¬?s look at seafood, OFF THE HOOK is a delightful read, an invaluable reference, and an inspiration in the kitchen.‚Ä¢ Charming essays illuminate such topics as selecting the freshest fish, asking the right questions when ordering seafood at restaurants, and how to best cook the most popular varieties of fish and shellfish.