Any seafood cookbook worth its saltwater must needs devote copious attention to the pre-cooking care and preservation of the creatures of the sea, and in this case the authors have observed all the requirements. Do not, quoth they, ever clean your fish with running water--immerse your fish quickly in cold, salted water! Never wash fish until just before cooking. There are easy and muscular ways to open shellfish (disappointingly enough, an easy clam opening diminishes flavor), All the nasty methods of dispatching living edibles are outlined together with information about type of fish and shellfish, general cooking basics, and a stimulating array of sauces. The recipes are easy, original, sound most promising. Not exhaustive, but agreeable for kitchen, beach and camp.