0888943970 287 pages including index. A straight-forward, comprehensive, reliable how-to and reference guide to the preparation and cooking of every species of fish and shellfish commercially available in Canada. Step-by-step colour photos show how to bone, fillet and skin fish; shuck oysters, clams, mussels and abalone; crack lobster and crab; clean shrimp, prawns and squid. Includes 170 recipes plus attractive water colours and descriptions of most Atlantic, Pacific and freshwater species on the market. Front free endpaper removed. Usual library markings. Only light to moderate wear.