The Fish Market

Featuring articles by regular guest Mark Bittman, author and fish specialist. (read full biography)

Canned Tuna
David says canned tuna of this caliber can be divided into three categories: ventresca tuna; premium tuna packed in olive oil; and premium tuna packed in its own juices. (David Rosengarten)

Caviar
Mark recommends how and where to buy caviar. (Mark Bittman)

Fresh vs. Frozen
What you may not know is that often frozen fish is better than fresh. (Mark Bittman)

Lynne's Favorite Guides to Buying Safe, Sustainable Fish and Seafood

Octopus Demystified (Mark Bittman)

Seafood Watch from the Monterey Bay Aquarium

Tips for Buying and Cooking Shrimp
An overview of the different kinds and preparations for this flavorful shellfish. (Mark Bittman)

Audio feature: Fish Terms
Mark provides a helpful glossary (RealAudio how to listen)

Biography
Mark Bittman, the creator and author of the New York Times weekly column "The Minimalist," has been a freelance writer for 20 years. His work has appeared in nearly every major American newspaper, in food and general-interest magazines, and in other publications. He is the author of four books, including the best-selling cookbook How to Cook Everything, currently in its fourth printing. His first book, Fish: The Complete Guide to Buying and Cooking, the best-selling book on the subject in more than 30 years, was a winner of the 1994 Julia Child Best Cookbook award. Bittman’s other books, Leafy Greens, and Jean-Georges: Cooking at Home with a Four-Star Chef, with Jean-Georges Vongerichten, have also been highly acclaimed.

 

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