Barbecuing for fish lovers

Fish rarely tastes better than when it is well grilled—with crispy, smoky skin and juicy flesh that is still hot from the embers.
How long do you marinate fish? And what do you do to ensure that it neither sticks to the grill grate nor falls apart when you turn it?
Trout, char or eel: fish expert Lukas Nagl reveals which fish are best suited for grilling and what tools you need. 15 sure-fire recipes and lots of tips to surprise your family and guests with perfectly cooked fish at your next barbecue.

»There are probably few chefs who understand as much about freshwater fish as he does. This is evident from reading his cookbook The Fisherman and the Chef, which has just been published and which—it must be said this effusively—has turned out remarkably well.«
Süddeutsche Zeitung about THE FISHERMAN AND THE CHEF

»Lukas Nagl has created a standard work for our native fish cuisine. From brown trout to zander. Extensive, comprehensible, delicious.«
OÖ Nachrichten Wochenende about THE FISHERMAN AND THE CHEF

»As a cosmopolitan chef, his recipes are not only classic, but sometimes quite extraordinary as when he presents fish kebab, rice fish or fish from the salt stone. «
magazin-frankfurt.com