#4: Salmon tranche with herb crust

#5: Flamed salmon slices with wasabi mayo

#6: Salmon Ceviche

#7: Fillet a turbot

#8: Fish stock

Freshwater Fish Guide: Pike, Carp & Barbel

Christophe Hay

Shellfish preparation: Oysters, mussels and clams

Grégoire Berger

Mastering Raw Fish through Salt-Aging

Gareth Ward

Nordic Seafood: 4 Fine Dining Dishes

Ronny Emborg