For the forager, the seashore holds surprising culinary potential. Inthis authoritative, witty book John Wright takes us on a trip to theseaside. But before introducing us to the various species to beharvested, he touches on such practicalities as conservation and theethics of foraging; safety from tides, rocks and food poisoning; thelaw and access to the shore, our right to fish, landing sizes andseasons; and equipment such as nets, pots and hooks.
Next comes the nitty-gritty: all the main British seashore species thatone might be tempted to eat. The conservation status, taste andtexture, availability, seasonality, habitat, collecting technique andbiology of each species is covered; there are also quite a fewgratuitous but fascinating diversions. The species covered includecrustacea (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, frostedorache, 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); and seaweed(carragheen, dulse, gut weed, laver, pepper dulse, sea lettuce, sugarkelp, kelp).
Finally, there are thirty brilliant recipes. Introduced by HughFearnley-Whittingstall, Edible Seashore is destined to join the otherhandbooks in the series as an indispensable household reference.