Pros: A broad reference guide for seafood and shellfish
Cons: Could use a few more recipes or suggested uses for certain items
Peterson is well known for his Sauces book, but this book ranks right up there.
I use this book constantly, it is very handy where I work, a steak and seafood joint.
It covers a wide variety of fish and shellfish and has nice illustrations for cleaning and prepping many items, from lobster to eel.
An easy to read resource book that is a must for any serious cook.