Because of the popularity of our Chinese Seafood cookbook, we have revised and expanded the volume into two separate and much more extensive seafood cookbooks, Fish and Shellfish. In addition to some of the recipes from the original Chinese seafood cookbook, edited by Su-Huei Huang, newly created dishes guaranteed to please the taste buds of the most discriminating seafood gourmet have been added. Various cooking methods are offered for whole fish, fillets, boneless fish and even shark fins. In addition, important tips on fish selection and preparation are clearly presented. 100 full color dish photographs plus 43 ingredient and procedural photos ensure the success of every prepared meal, to the enjoyment of all who are lucky enough to participate in the dining experience. Trilingual English/Spanish/Chinese.