Anybody with a moderately sized French cookbook collection can easily have hundreds, if not thousands, of fish recipes at hand. Unfortunately, if the cook wants to explicitly follow the instructions of a particular recipe, chances are that the type of fish specified will not be locally available—even in France. If the fish called for is not available, the cook either has to select a different recipe or substitute another species. The 24 recipes included with this collection all called for a species of fish not readily available to me. Consequently, all the recipes have been prepared with a substitute—tilapia, a lightly-flavored, farmed fish readily available where I live. For those wishing to use the species originally called for, here’s a list
of the fish names with their English translations.