Julia Child, Louisette Bertholle & Simone Beck, “Mastering the Art of French Cooking”, 1961 was the topic of an earlier blog post.
This is a book with fifteen (15) chapters; and, the “table of contents” is shown BELOW.
Chapter 1. “Milk & Dairy Products”.
Chapter 2. “Eggs”.
Chapter 3. “Meat”.
Chapter 4. “Fish & Shellfish”.
Chapter 5. “Edible Plants”.
Chapter 6. “Survey of Common Vegetables”.
Chapter 7. “Survey of Common Fruits”.
Chapter 8. “Flavorings from Plants”.
Chapter 9. “Seeds, Grains, Legumes & Nuts”.
Chapter 10. “Cereal Doughs & Batters”.
Chapter 11. “Sauces”.
Chapter 12. “Sugars, Chocolate & Confectionery”.
Chapter 13. “Wine, Beer & Distilled Spirits”.
Chapter 14. “Cooking Methods & Utensil Materials”.
Chapter 15. “The Four Basic Food Molecules”.
Chapter #4. “Fish and Shellfish” is the most interesting chapter of the book. There is a table of edible fish in the chapter. The fish discussed are BELOW in alphabetical order.
| Fish Family | Species | |
| A. | Alfonsino | 10 |
| Anchovy | 140 | |
| B. | Barracuda | 20 |
| Bass, Sea | 450 | |
| Bass, Temperate (f&s) | 6 | |
| Billfish | 10 | |
| Bluefish | 3 | |
| Bonefish | 2 | |
| Butterfish | 20 | |
| C. | Carp | 2,000 |
| Catfish (f) | 50 | |
| Catfish, Sea | 120 | |
| Cichlid | 700 | |
| Cod | 60 | |
| Cod Icefish | 50 | |
| Croaker/Drum | 200 | |
| Cutlassfish | 20 | |
| D. | Dolphin Fish | 2 |
| Dory | 10 | |
| E. | Eel, Common | 15 |
| Eel, Conger | 150 | |
| Eel, Moray | 200 | |
| F. | Flounder, Lefteye | 115 |
| Flounder, Righteye | 90 | |
| Flying Fish | 50 | |
| G. | Gar | 7 |
| Goatfish | 60 | |
| Goosefish | 25 | |
| Greenlin | 10 | |
| Grenadier | 300 | |
| H. | Hake | 20 |
| Herring | 180 | |
| J. | Jack | 150 |
| L. | Lizardfish | 55 |
| Lumpfish | 30 | |
| M. | Milkfish | 1 |
| Moonfish | 2 | |
| Mullet | 80 | |
| N. | Needlefish | 30 |
| O. | Oreo | 10 |
| P. | Paddlefish (f) | 2 |
| Perch | 160 | |
| Pike (f) | 5 | |
| Porgy | 100 | |
| Puffer | 120 | |
| R. | Ray | 50 |
| Rockfish | 300 | |
| Roughies | 30 | |
| S. | Sablefish | 2 |
| Salmon (f&s) | 65 | |
| Saury | 4 | |
| Sculpin | 300 | |
| Searobin | 90 | |
| Shark (several) | 350 | |
| Sheatfish (f) | 70 | |
| Silversides | 160 | |
| Skate | 200 | |
| Smelt | 13 | |
| Snake Mackerel | 25 | |
| Snapper | 200 | |
| Snook (f&s) | 40 | |
| Sole | 120 | |
| Southern Hake | 7 | |
| Sturgeon | 24 | |
| Sunfish | 3 | |
| Sunfish (f) | 30 | |
| T. | Tarpon | 2 |
| Tilefish | 35 | |
| Tuna & Mackerel | 50 |
The total number of fish species in the table ABOVE is eight thousand-and-ten (8,010) species of finfish (excluding shellfish).
Here I presented: Harold McGee, “On Food and Cooking: The Science & Lore of the Kitchen”, 2004.
SUMMARY .
The book consists of detailed information presented in a manner for kitchens. BELOW is a chart of “farmed fishes” a cook needs to know.
However, as stated ABOVE one encounters eight thousand-and-ten (8,010) finfish species in cookery.
This book contains scientific details needed in the kitchens of cook’s without overwhelming them.
