Gordon Ramsay is one of the world’s best-known chefs and food personalities. In Passion for Seafood he turns his attention to the food that excites him most: fish and shellfish. The book starts out with clear instructions on how to buy – from choosing the freshest specimens to calculating quantities – with a comprehensive guide to filleting skinning trimming preparing marinating flavouring cooking and freezing all kinds of fish and shellfish. Seafood is well suited to a mix and match style of cooking. The simplest combinations such as pan-roasted fish served with a sublime sauce form the basis of some of the most spectacular dishes.