Diving books and magazines

Book The Sea Cookbook

Many recipes on how to prepare mackerel, tuna, herring, cod, perch, sea eel, monkfish, bream, mullet, ray, cuttlefish, shrimp, mussels and many other exotic animals.


The range of marine fish and animals now far exceeds that of freshwater fish. There are three main reasons why this is so. The first is that there are many times more species of fish in the sea than in freshwater. The second reason is the difference in the functioning of the market economy here and abroad. Businesses abroad benefit from the experience gained from many years of operating in a market economy, where the trader and the producer do everything possible to sell the product. In contrast, our modern post-socialist managers in freshwater fish farming and production have little interest in how the supply of freshwater fish looks in this country. These fish are only offered seasonally, more as a means of disposing of surplus fish at the moment. We lack a steady supply of quality fresh processed fish and a purposeful promotion of the consumption of fish meat from our production. Thus, our fish market is flooded with imported frozen fish, mostly from the sea. But let us at least be glad for that. This cookbook offers you an insight into our range of seafood, advice on buying, processing, grilling... but most importantly, lots of recipes for mackerel, tuna, herring, cod, sea bass, sea eel, monkfish, bream, mullet, rays, cuttlefish, shrimp, mussels and many other exotic animals.

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