HERKLOTS, Geoffrey Alton Craig, & Lin Shuyan.

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Common Marine Food-Fishes of Hong Kong. First edition. For each fish, the bilingual text offers a physical description and information on seasons of availability, potential uses in the kitchen, and retail price. The authors close with 12 Chinese and 17 European recipes, including "fried fish with pork-cream", "bacon and fish rolls", and "eels in matelote".Geoffrey Herklots (1902-1986) was a reader in biology at Hong Kong University from 1928 to the Japanese occupation of 1941, when he was interned. Lin Shuyan (1903-1974) remained free and oversaw a program whereby vitamin A was extracted from fish liver oils to supplement the diet of internees. In the late 1930s, the authors also collaborated on a project to salt large quantities of dried fish to provide a stable food supply for the colony.

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