The Fishmonger's Son by Anthony Yotis & Laura di Florio Yotis – Paperback Cookbook

The Fishmonger's Son is a paperback seafood cookbook from Anthony Yotis and Laura di Florio Yotis, the husband-and-wife team behind the Melbourne shop of the same name, pairing an expert guide to buying, preparing and storing seafood with 70 family recipes. It's written for the seafood we actually get in Australia, from the fish counter to the barbecue.

Forty years of Footscray market know-how

Anthony grew up around fish: his father, Kon, ran a legendary stall at Footscray's wholesale market for more than 40 years. With Laura, he turned that knowledge into their shop and now this book, and it answers the questions most of us are too shy to ask at the counter, like which fish suits a curry, a stir-fry or the barbecue, and what to look for in a fresh fillet.

What's inside

The first part is a seafood guide to the most popular fish and shellfish, with tips on buying, storing and preparing them, including foolproof ways to shuck oysters and peel prawns. The recipes then run through Snacks and Entertaining, Sandwiches, Wraps and More, Pasta and Rice, On the Barbecue, Simple Bakes and On the Stovetop.

There are 70 family recipes, from burgers, bao and tacos to pies and pasta, shaped by the couple's Greek and Italian backgrounds. Dishes include Taramasalata, Pickled Octopus, Trout Pâté with Crème Fraîche, Lemon Zest and Dill, and Tuna Tartare Guacamole.

Who it's for

Anyone who loves seafood but gets nervous at the fish counter, and every barbecue cook who wants to grill fish and prawns with confidence. It's especially handy because it's built around Australian seafood.

About Anthony Yotis and Laura di Florio Yotis

Anthony Yotis and Laura di Florio Yotis run The Fishmonger's Son, a much-loved Melbourne seafood shop. Anthony's father, Kon, was a fishmonger at Footscray's wholesale market for 40 years, and the shop and book both draw on the couple's Greek and Italian family traditions. They live in Melbourne with their two young children.

The Rub Smuggler's Verdict

The Smuggler's run plenty of cargo past the docks, but nothing beats knowing what's actually fresh at the market. This is a proper Aussie seafood education from a family that's lived it for decades, and the On the Barbecue chapter is the bit Darryl reads first. Buy it and you'll never be scared of the fish counter again. Go deeper with Take One Fish for Josh Niland's whole-fish thinking and Scorched for seafood over fire, and dust your next fillets with Butchers Axe Scout Lemon Pepper.

Questions answered

Who wrote The Fishmonger's Son?

It was written by Anthony Yotis and Laura di Florio Yotis, the husband-and-wife team behind Melbourne's The Fishmonger's Son seafood shop.

What's inside The Fishmonger's Son?

An expert guide to buying, storing and preparing popular fish and shellfish, plus 70 family recipes across snacks, sandwiches, pasta and rice, the barbecue, bakes and the stovetop.

Is The Fishmonger's Son good for beginners?

Yes. It explains the basics, like choosing fresh fish, shucking oysters and peeling prawns, before you get to the recipes.

Is The Fishmonger's Son a paperback, and how many pages?

Yes. It's a 224-page paperback published by Plum, an imprint of Pan Macmillan Australia, in 2024.

Is The Fishmonger's Son an Australian cookbook?

Yes. It's written by a Melbourne family of fishmongers and is built around the seafood available in Australia.