The Professional Chef by The Culinary Institute of America is a great introduction to cooking. It will walk you through lots and is loaded with recipes. Honestly one of like 3 cooking books I feel like is worth owning.
culinary institute of america's book Professional Chef has sections on both. Chapter 6 is meat id. 7 is fish id. 15 & 16 are meat and fish fab and prep.
as far as text books go it's a cheap one.
that should be that one
https://www.amazon.com/Professional-Chef-Culinary-Institute-America-ebook/dp/B076DMFJR6
just surprised it hasn't been updated since 2011
https://www.amazon.com/Study-Guide-accompany-Professional-Chef/dp/1118139887