{"product_id":"the-fishmongers-son-anthony-yotis-cookbook","title":"The Fishmonger's Son by Anthony Yotis \u0026 Laura di Florio Yotis – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Anthony Yotis and Laura di Florio Yotis, the husband-and-wife team behind Melbourne's The Fishmonger's Son\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Plum (Pan Macmillan Australia), 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e An expert guide to buying, storing and preparing popular fish and shellfish, plus 70 family recipes from snacks to the barbecue\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home cooks who want to buy and cook Australian seafood with confidence\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781761265945\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe 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.\u003c\/strong\u003e It's written for the seafood we actually get in Australia, from the fish counter to the barbecue.\u003c\/p\u003e\n\u003ch2\u003eForty years of Footscray market know-how\u003c\/h2\u003e\n\u003cp\u003eAnthony 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.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThere 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.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone 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.\u003c\/p\u003e\n\u003ch2\u003eAbout Anthony Yotis and Laura di Florio Yotis\u003c\/h2\u003e\n\u003cp\u003eAnthony 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.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/143_proud-lifting-snapper.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe 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 \u003ca href=\"\/products\/take-one-fish-josh-niland-cookbook\"\u003eTake One Fish\u003c\/a\u003e for Josh Niland's whole-fish thinking and \u003ca href=\"\/products\/scorched-genevieve-taylor-cookbook\"\u003eScorched\u003c\/a\u003e for seafood over fire, and dust your next fillets with \u003ca href=\"\/products\/butchers-axe-scout-lemon-pepper-seasoning\"\u003eButchers Axe Scout Lemon Pepper\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Prawn Head Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe bit everyone throws away is the bit worth smuggling home.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Heads and shells from 500g prawns, 125g butter, 1 garlic clove (smashed), a pinch of chilli flakes\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGently fry the heads and shells in the butter over low heat for 8–10 minutes, pressing the heads to release their juices.\u003c\/li\u003e\n\u003cli\u003eAdd the garlic and chilli for the last minute, then strain through a fine sieve and chill.\u003c\/li\u003e\n\u003cli\u003eToss through hot pasta or brush over grilled fish and prawns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Prawn heads hold the deepest, sweetest prawn flavour, and slow-cooking them in butter pulls it all out into something you can spread.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote The Fishmonger's Son?\u003c\/h3\u003e\u003cp\u003eIt was written by Anthony Yotis and Laura di Florio Yotis, the husband-and-wife team behind Melbourne's The Fishmonger's Son seafood shop.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside The Fishmonger's Son?\u003c\/h3\u003e\u003cp\u003eAn 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.\u003c\/p\u003e\n\u003ch3\u003eIs The Fishmonger's Son good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It explains the basics, like choosing fresh fish, shucking oysters and peeling prawns, before you get to the recipes.\u003c\/p\u003e\n\u003ch3\u003eIs The Fishmonger's Son a paperback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page paperback published by Plum, an imprint of Pan Macmillan Australia, in 2024.\u003c\/p\u003e\n\u003ch3\u003eIs The Fishmonger's Son an Australian cookbook?\u003c\/h3\u003e\u003cp\u003eYes. It's written by a Melbourne family of fishmongers and is built around the seafood available in Australia.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote The Fishmonger's Son?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside The Fishmonger's Son?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Fishmonger's Son good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It explains the basics, like choosing fresh fish, shucking oysters and peeling prawns, before you get to the recipes.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Fishmonger's Son a paperback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page paperback published by Plum, an imprint of Pan Macmillan Australia, in 2024.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Fishmonger's Son an Australian cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's written by a Melbourne family of fishmongers and is built around the seafood available in Australia.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824817078324,"sku":"9781761265945","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-fishmongers-son-anthony-yotis-cookbook-front.png?v=1792910483","url":"https:\/\/www.therubhub.com.au\/products\/the-fishmongers-son-anthony-yotis-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}