About the book: year / DEAR READER! You have opened a book in which several hundred recommendations on choosing, preparing and cooking fish are collected from a variety of sources. We dare to say that this is the most complete collection of its kind. Suffice it to say that we spent several years preparing it. As you know, almost every culinary site has a “Useful Tips” section. What is the difference between our book and why was it worth doing it at all, if there are already hundreds of similar sources on the Internet? The answer is simple: our book is a new word in this seemingly well-known area. Here, in brief, are the differences between this book and what you have encountered so far. All tips are divided according to their relevance to a specific operation (choosing fish, preparation, cleaning, cutting, cooking, storage, serving). There are no unanswered questions - for each type of dish (fried, boiled, baked fish, etc.) all possible aspects are covered. That is why our book, in addition to materials from well-known sites, contains advice from old cookbooks, advice from Odessa housewives, fishermen from Russia, Ukraine, Kazakhstan, Tatarstan, Karelia, Israeli repatriates, etc. In order to achieve our goals, we had to sift through a huge amount of information. The difficulty was that until now, resources of this type - both websites and books - are a set of texts united according to the anecdotal principle “in the elderberry garden - in Kyiv there is a guy.” That is, if you want to fry fish, you must read 20 pages of unrelated information before you come across advice on the desired topic. Thus, the most important feature of our book: it is a reference book designed to provide immediate practical advice on a narrow topic. We proceeded from the fact that you do not need advice “in general,” but on a specific problem and immediately – “here and now.” For example, if you fry fish and you need to know what to do so that oil does not splatter when frying the fish, you open the section - “Fried fish → “Features of heat treatment” → “Fat for frying” and read the necessary advice. It will take 2 minutes to find it - the fish will not even have time to burn. Summarizing the above, we can say that for the first time the experience accumulated by generations of culinary specialists serves its main goal - to quickly help in a specific situation. In the business sections (cooking fish), our book should not be read like a novel - page after page. Use it as a reference.