If you have no clue about selecting, cleaning, boning and filleting fish, “The Fishmonger’s Apprentice” by Aliza Green (Quarry Books, $24.99) is a great reference that should be on your bookshelf.

Green called on the experts for everything from cooking tips to step-by-step guides (with photos) to the techniques that a lot of home cooks are afraid of: skinning and filleting skate wings, cutting swordfish chops and tuna loins, and preparing eel. Some of the advice is specific to particular kinds of fish, while other sections offer more generic advice for “Filleting Large Flatfish in Four Fillets” or “Removing Pin Bones from Round Fish.”

For tips on selecting and preparing lobster, Green turned to Sheila and Mike Dassatt, co-founders of the Downeast Lobstermen’s Association in Belfast.

As an added bonus, the book comes with a DVD featuring video of various cooking techniques, such as how to blacken fish and prepare crab cakes.

— Meredith Goad, staff writer