This is not a general fish cook book despite a title that suggests it. Rather is it a book on shellfish that the lucky shoredweller can find in practically his own front yard:- clams, crabs, lobsters (this in the future for the Days), mussels, oysters and scallops. The cooking directions are practical home kitchen dishes rather than gourmet dishes, but there's an extraordinary variety even to such simple things as clam chowder, stuffed clams, stuffing for lobsters, etc. Each section provides introductory information on the ""Catch 'Em"" end of the business, with the how to open, clean and prepare providing the missing link between catch 'em and cook 'em. Warning-some of the preparation seems to one seasoned veteran somewhat oversimplified for the neophyte. (One washing would never do with steamer clams, for instance. Scrub 'em and wash 'em and wash 'em and rinse again is my experience!) Tantalizing fare, this, for inlanders, but frequently she throws a comforting sop their way by suggesting using canned and frozen preparations.