Edible Seashore

Product Description

For the forager the seashore holds surprising culinary potential. In this authoritative witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested he touches on such practicalities as conservation & the ethics of foraging; safety from tides rocks & food poisoning; the law & access to the shore our right to fish landing sizes & seasons; & equipment such as nets pots & hooks. Next comes the nitty-gritty: all the main British seashore species that one might be tempted to eat. The conservation status taste & texture availability seasonality habitat collecting technique & biology of each species is covered; there are also quite a few gratuitous but fascinating diversions. The species covered include crustacea (brown shrimp common crab lobster prawn shore crab spider crab squat lobster velvet swimming crab); molluscs (clams cockle dog whelk limpet mussel oyster razor clam winkle); mushrooms; plants (alexanders babbington's orache fennel frosted orache marsh samphire perennial wall rocket rock samphire sea beet sea buckthorn sea holly sea kale sea purslane sea rocket spear-leaved orache wild cabbage wild thyme); & seaweed (carragheen dulse gut weed laver pepper dulse sea lettuce sugar kelp kelp). Finally there are thirty brilliant recipes. Introduced by Hugh Fearnley-Whittingstall Edible Seashore is destined to join the other handbooks in the series as an indispensable household reference.