“[A] delightful debut … For fish lovers hoping to travel to a far corner of the world without leaving the kitchen, this will not disappoint … Through chapters on white fish, smoked fish, mollusks, crustaceans, sides, and sauces, Renwick and Scobie braid firsthand accounts of life at sea with tips for buying, storing, and preparing various types of fish. They offer recipes from the simple (oysters with lemon and Tabasco) to the complex (Moroccan-style langoustine rice), and from the exotic (Thai-style cod fish cakes) to local favorites such as Cullen skink, a smoked fish soup. In their section on sauces, a guide to six flavored butters is not to be missed.” -- Publishers Weekly

“Delightful, delicious reading (and perhaps cooking) … The nearly 100 recipes, even for landlocked cooks, will easily become highly rated on household menus … Scobie and Renwick, the Shack's two owners, explain the history of their take-out shop and its environs, interspersing along the way elegant, inviting, and scene-stealing color photographs as well as excellent how-tos on buying seafood.” -- Booklist, Starred Review