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I received a free digital copy of this book from NetGalley in exchange for my honest review

Going Coastal!: 200+ Coastally Inspired Seafood Recipes From Around the Globe is a seafood lover’s dream. Not only does this excellent cookbook contain recipes for almost every kind of seafood out there, but the recipes have flavors from all over the world.

Of course, the book includes information on catching your own, how to tell freshness, how to store seafood, pantry basics, essays on seafood nutrition, and other basic information integral to a good seafood cook. But the recipes are what really shine here. Not only is there a huge variety that will be appealing to everyone, but the recipes are written in such a way that anyone can follow these (mostly easy) mouthwatering recipes. There are beautiful photographs of many of the recipes, which will make your “must make now” queue even longer. The recipes range from casual to fancy, and simple to a bit involved – something for everyone.

All told this is the best compilation of seafood recipes with the most comprehensive information I have ever seen. It should be on every seafood-lover’s cookbook shelf and will be used often. Excellent & Mouthwatering! There is more information here than found in 10 or more cookbooks on the same subject, and I’m planning to include a copy in each of my children’s Christmas gift boxes this year.

Special thanks to NetGalley for supplying a review copy of this book.

You too can have a little fishy on a little dishy, whether de boat has or has not com' in. Heck, you can have raw fish, clams, oysters, mackerel, and a fish breakfast or six besides as well, for this is all about coastal favourites, les fruits de mer, and the best white stuff you can ingest and stay legal. We start with a good chunk about, well, every subsidiary matter – hygiene and classes of freshness, the issues with eating food-chain-topping fish, storage... And then it's on to the cooking.

The first mahoosive chunk (and this is a LARGE cookbook) is the main courses, where the recipes are then split up into main ingredient. The pattern is universal – the first page is title, image and description – and for once it's a good descriptive introduction, telling us what benefit is to be had with using whichever kind of, say, clam, where the dish comes from, etc. Gone is the lifestyle porn and derivation drivel, of the author having needed six airplane flights and the promise of her firstborn to the son of an old, blind Greek fisherman who had only discovered the recipe in the notebooks of a nonagenarian aunt, and who, having told our author how to cook whatever, crawled away and died, his life's work done.

Oh, and we then get the ingredients and recipe. You saw me exaggerating a little, but I am pig sick of books that have to delight in the rarity and unique source of their dishes. Such books bring the Joe Friday out in me – "just the facts, ma'am" – just tell me what to buy, how to cook and what to expect, and I'll love you for it. I don't need you grandstanding in a bikini or to read your latest fishing trip blog.

There are bikinis here, mind. But with this spread of dishes, making a right, well, spread of delights, they're easily forgiven. Titles can be rather vague – "Pacific rim razor clams" limits us to about 30,000 miles or whatever. One or two of the images can be the 'before' and not the 'after'. But this is a really handy way to cut some of the pretentiousness about seafood. Once we've read all we need to know about, say, lobster or oysters, we can then do what specific natives do to make their dishes, using what we can manage to buy – in trying Chesapeake Bay oysters or Long Island ones, we're using whatever we find, wherever it's from, and bringing the specific locale's cuisine to us. The author is even happy using Alaskan cod in a Puerto Rican dish.

And this is nothing if not wondrously global. From Louisiana to Israeli turbot, Hawaii to Vietnam, it's all there, leaving land-locked countries who have to rely on river-caught fish crying into their chowders. It's also probably so broad and all-encompassing that I didn't take out of it what I should. I glossed over the scallops, because I've never tried anything with them, either as cook or recipient. Yet such is the 'sea-food bible' aspect of this you really ought to keep it intact and in hand until you are ready to give scallops/swordfish/this fish/that fish/jellied blobfish etc a try.

The fact I sought the few things I am so far comfortable with is my fault and not this book's. And in my defence I'd never heard of a hamachi, so don't feel the need to put that on my next-to-cook list. (Especially as you don't cook it, here.) And after all the mains, we get the sides – pulses, salads, rices etc, also in the same two-page format as mentioned above. All told it's thorough as can be, clearly written and presented, and will go about thinning the ocean population even quicker with its appealing dishes. Not everything is here – no caviar, for example – but so much else that this almost becomes as definitive as it intends. Four and a half stars.

Summer in a book, Going Coastal is full of tasty recipes drawing on inspiration from around the world. Its clear and fresh layout means that it is easy to follow and I particulary loved that each type of fish or shellfish has its own chapter and are the star instead of the type of dish or cuisine, these recipes come later in the book.

Packed full of tips on how to source sustainable produce and make the most of it.

Thanks to NetGalley and the publishers for allowing me to read Going Coastal!

The book is a mine of information about fishing methods, types of fish, preservation of fish to help understand what might appear in the shops and so on. After this introduction the recipes are grouped into fish types - clam, crab, crawfish, whitefish, shark and skate etc. which is helpful. The recipes themselves are tempting, all start with good fresh ingredients and, in many, cases are simple and straightforward with the emphasis on taste of the fish - the Barcelona Lemon Scallops for example, not to mention another use for the bountiful supply of Jerusalem Artichokes that I always seem to have in the winter - poached (Steelhead) trout with garlicky potato-choke puree. It is a highly US orientated book even with the non USA recipes and, for the UK reader, it focuses on fish often not easily available to us. There are some obvious alternatives and one could use generic 'prawns' for many of the prawn/shrimp recipes. Where some of the fish are available (think turbot) they are expensive so the recipes are mostly a treat rather than everyday. However, a reasonably competent cook can substitute what is available I'm sure. The picture are a great help for this and always make the dish appealing, mouth watering (except for my personal dislikes - oyster and salt cod!) . There is a section on side dishes and lentils which is useful for building menus and there are plenty of handy hints - on removing pin bones, Overall a good investment but some lateral thinking need if you're in the UK where we do not make the best use of our amazing fish. Thanks to NetGalley and the author for an advance copy in exchange for my honest review.

This is an incredibly well researched book and a mine of information about fish and seafood. There is a lot of information about sustainability and what to look out for when buying fish and seafood. I wish I''d had this book years ago!

There are around 200 recipes groups into sections based on each type of fish. They are clearly written, easy to follow and have nice photos. A definitive guide to buying and cooking fish and seafood and a book I'd like to own in hardback.

With thanks to NetGalley and the publisher for a free copy of this book in exchange for an honest review.

I adored this book! 'Going Coastal' by Stephanie Harris-Uyidi I thought was very unique and being a pescatarian myself and growing up along the central coast seafood recipes are gold for me. Stephanie presents each one like it's the golden hour and gives each gift of the sea a place of honor in her beautiful book.

I appreciate immensely the sustainable factor established upfront and why those choices are important. I am part of the Monterey Bay Aquarium Seafood Watch group so this spoke volumes to me about her character in writing such a valuable and needed cookbook.

The presentations and photographs are top-notch and the recipes are basically for me where I want to make each one and for a SeaFood cookbook, there are a lot of recipes! The global aspect was fun and the journey this book takes you one makes this book for me one I will purchase and use often! Very well done! This book brings you on a journey that just makes you feel happy and well-fed from the colors, the format, the layout, and how Stephanie began the book of recipes broken down by seafood just made me smile. This book was even more than I thought it would be and the vibe is so feel-good that it makes you live in the moment and enjoy the bounty with huge respect for the ocean.

I would like to thank NetGalley, and the publisher, Posh One Media for the opportunity to read and review 'Going Coastal' by Stephanie-Harris Uyidi.

Wow… Going Coastal was a fantastic seafood cookbook. She did a great job with the recipes and pictures. Very appealing cookbook!

What did I like? The book starts with sustainability and really gives you a variety of seafood recipes. From buying the seafood to the finished dish. Side dishes and soups looked really great! With over two hundred recipes at your fingertips this book was divine.

Would I recommend or buy? I really like seafood tacos and there are plenty of different recipes included. I would love a copy for my shelf.

Thanks to the publisher for a copy to look at! I voluntarily left this opinion! Yummy book!

Stephanie did an outstanding job in writing this book "Going Costal" it contains over two hundred seafood recipes from around the world. Stephanie has done all the work for you when it comes to information about the fish, their environment, temperature for cooking and so much more. She also provides recipes for appetizers, sauces and side dishes that can be prepared to accompany the main dish. I found the recipes easy to follow and when cooking the outcome was quite the accomplishment for me because they tasted fantastic. overall, I found this book to be well written and the pictures that are included are beautiful which only enhanced the book in my opinion.