The chapters of "Fish Cookery" are "Choosing, Cleaning and Cooking Fish" "Court-bouillons, Sauces and Butters" "Fish Stews and Soups" "Flat-fish" "More Fish from the Sea" "The Great Fish" "Fish Caught in Fresh Water" "Shellfish and Crustaceans" "and "Cured and Preserved Fish". The book concludes with glossaries of fish names and cookery terms and measures. "Great" in the title of the sixth chapter refers to size, rather than particular pre-eminence: it includes tuna, swordfish, shark and sunfish. Grigson ascribes greatness in the qualitative sense only to sole and turbot among sea fish, trout and salmon among fresh-water species, and eel, lobster and crayfish.