I love fish of all kinds and opened up a digital copy of this book with enthusiasm. Extremely well-presented and photographed, it covers the preparation and cooking of American game fish. Roughly 20% of the recipes are for varieties of trout and salmon. The remainder span walleye (pikeperch), Northern pike, catfish and so on. For a UK audience considerable adaptation would be necessary e.g. another relatively fine grained white fish for the walleye.

The recipes, 50 in all, sound delicious. However the author assumes a barbecue (grill) and other accoutrements. Some ingredients can be challenging. A promising recipe for (steelhead) trout quiche calls for morel mushrooms and ramp tops - which I think maps to wild garlic leaves, difficult to source for many and highly seasonal here.

So for a UK audience I feel constrained in my rating. While inspirational, heavy adaptation and creativity would be required in fish, in cooking methods sometimes, and in substituting ingredients.

There's a very good article in the Guardian exhorting the cooking of our own coarse fish called "the freshwater fish fight". (I'm currently unable to add a link). It includes the non-native Zander which I don't think is very far off the walleye in culinary terms.

Beautiful book with a variety of recipes and detailed instructions and images. I liked that the author also explained how the recipes could be changed, allowing for flexibility. He also mentions mercury and fish population, but I would have liked to see more information on these two areas, or at least something pointing in the direction of where to find out more about this.

Thanks to NetGalley for providing an ARC in exchange for an honest review.