Fish on a First-Name Basis

Where should you buy fish? How should you prepare it? And what+s in a name? If you're a fish, quite a bit. Culture, history, mythology, marketing...all of these can be found in the names of everyday seafood, but knowing the names is just the beginning, and that's where Fish comes in. For example, do you know: Where your fish came from? When a shrimp is a prawn? Chilean Sea Bass is actually Patagonian tooth-fish? Full of eye-opening fish facts, helpful seafood secrets, and delicious recipes, Fish addresses the biology, catch methods, preparation, and cooking of all popular sea creatures like crab, salmon, lobster, squid, tuna, clams, mussels, scallops, shrimp, oysters, and mahi mahi. Perfect for both novices and experts!

Savoring Fish and Shellfish : Best of Lifestyles

Savoring Fish & Shellfish offers a wealth of recipes and techniques from around the world. In one beautiful volume, youll discover the cultural and culinary customs of a dozen countries remarkable for their grand coastlines and freshwater lakes and rivers. From an all-American clambake to tangy Mexican scallop ceviche, from spicy Chinese crab in black bean sauce and Indian tandoori grilled fish to Provecnal tuna nicoise, irresistible Italian stuffed clams, and garlic-laced Spanish shrimp, Savoring Fish & Shellfish brings the world of seafood right to your table.

Founding Fish

The Founding Fish, John McPhee's twenty-sixth book, is a braid of personal history, natural history, and American history, in descending order of volume. McPhee is a shad fisherman. He waits all year for the short spring season when delicious American shad -- Alosa sapidissima -- leave the ocean in hundreds of thousands and run up rivers heroic distances to spawn. He approaches them with a catch-and-eat philosophy. After all, their specific name means most savory. McPhee presents his obsession in bold and spirited prose, laced with humor. His research illuminates the sometimes surprising relevance of this fish in seventeenth -- and eighteenth -- century America, and its unique appeal to imaginative historians. George Washington was a commercial shad fisherman-in 1771, he caught 7,760 American shad. The fish had a cameo role in the lives of Henry David Thoreau and John Wilkes Booth. Planked shad (shad nailed to a board and broiled before an open fire) was invented by the Colony in Schuylkill, a Philadelphia fishing club founded in 1732, which now considers itself the fourteenth of the fifty-one united states. McPhee fishes with and visits the laboratories of various ichthyologists, including a fish behaviorist and an anatomist of fishes, he takes instruction in the making of shad darts from a master of the art; and he cooks shad and shad roe in a variety of ways, delectably explained at the end of the book. Mostly, though, he goes fishing for shad in various North American rivers -- in Florida, in Maritime Canada, but especially in the Delaware River, nearest his home, where he stands for hours in stocking waders and cleated boots, or seeks pools below riffles and rapids in a canoe. His adventures in pursuit of shad occasion the kind of writing -- expert and ardent -- at which he has no equal. John McPhee is a staff writer for The New Yorker. His previous book, Annals of the Former World, was awarded the Pulitzer Prize for general nonfiction in 1999.

Fish & Shellfish Kitchen Handbook

This beautifully photographed reference book will guide you through the complexities of handling and preparing all kinds of fish and shellfish. The fabulous full color guide includes every type of fish and shellfish from well-known varieties to the more unusual, with information on how to choose the best fish, plus essential cooking and preparation techniques. There are over 200 enticing dishes with illustrated step-by-step instructions. The recipes range from classics such as Lobster Thermidor to contemporary creations such as Scallops with Samphire and Lime. A fascinating visual guide matched with exciting recipes, it is the only book on identifying, preparing and cooking fish and shellfish you will need.

Cod: A Biography of the Fish That Changed the World

Beard Award! Must-read book reveals importance of this fish in world history. Classic recipes.

Fish Grilled and Smoked

There are at least 20,000 species of fish in the oceans, rivers, and streams of the world. In Fish Grilled & Smoked master fisherman and chef John Manikowski teaches seafood lovers 150 succulent ways to cook just about anything that swims. If this book were only a cookbook, it would be a valuable addition to any kitchen library. But Manikowski has nudged Fish Grilled & Smoked into the realm of the truly unique by providing step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and even building a full-size backyard smokehouse. Manikowski then lists which species of fish are best for smoking: bluefish, yellowtail, whitefish, chub, herring, and lake trout. As an avid outdoorsman and seafood aficionado, Manikowski is always inventing new and flavorful ways to prepare fish. This cookbook includes his innovative soft smoke method, suitable for any outdoor grill, which uses dried corn to give the fish a sweet flavor. Seafood lovers will also savor the wild cuisine recipes Manikowski developed in the woods: Striped Bass with Cattail Shoots and Morels, Grilled Butterflied Trout, and Grilled Small-mouth Bass Wrapped in Corn Husks. Plus, Manikowski supplies recipes for fish-friendly condiments, sauces, salsas, side dishes, and desserts -- he even suggests which type of wine and beer goes best with his dishes. Not only does fish make a delicious meal, it makes a healthy meal. The American Heart Association says two servings of seafood perweek can help reduce the risk of heart disease. Healthy food has never been richer or more favorful than this!

Fish And Shellfish : The Essential Cookbook

100 seafood dishes for every occasion and taste. Fish and Shellfish shows how to prepare this healthy choice simply and with stunning results. The book is organized by type of fish and Shellfish and each chapter opens with an identification guide. Step-by-step photographs demonstrate the essential culinary equipment and the best preparation and cooking techniques, empowering the home chef with new skills. Information on how to store and preserve fish as well as tips on where to buy, completes this indispensable reference. Some of the 100 recipes are Pan-fried Red Snapper Wrapped in Grilled Zucchini Charbroiled Lobster in Oriental Herbs Sautéed Scallops on Broad Bean Mash Salmon Poached in Coconut Milk with Mustard Fruits Also included are valuable tips from top international chefs such as Wolfgang Puck, Jamie Oliver, Anthony Bourdin, Roger Verg, Christian Germain, and Giorgio Locatelli, who share their personal culinary approaches to cooking fish and Shellfish. Aldo Zilli is a flamboyant London restaurateur and chef patron of the Zilli Fish Group. He runs two acclaimed seafood restaurants, Zilli Fish and Zilli Fish Too, and advises Seafoodirect, a service for consumers and trade customers on how to cook different types of fish.

Big Book of Fish & Shellfish

For those who love fish—or clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimp—but are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps. The book is organized by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with catfish, flounder, or whatever similar fish is freshest. The author's tips for selection, preparation, and cooking techniques (including poaching, steaming, baking, grilling, frying, and roasting) allow the reader to cook with confidence. With more than 250 outstanding recipes, from appetizers and main courses to great classic side dishes, this latest addition to the Big Book series means nobody has to be chicken of the sea.

CCA: Fish & Shellfish

A step by step guide to buying, preparing and cooking fish and shellfish.

One Fish, Two Fish, Crawfish, Bluefish

America's top chefs present delectable and ecologically sound seafood recipes. Earth's oceans were once thought to be inexhaustible sources of food, but we now know that they cannot sustain the demands we are placing on them. Overfishing has led to the depletion of once abundant fish and shellfish species. Yet seafood is a healthy and desirable choice in our diets. So what is an ecologically conscious, seafood-loving cook to do? Carole C. Baldwin and Julie H. Mounts have solved the dilemma. Rather than suggest avoiding consumption of seafood for conservation purposes, they present an array of U.S. seafood species to choose from that are fished or farmed in an ecologically sound manner. Furthermore, they have assembled delicious recipes from America's top chefs based on these species: try Alice Waters's Dungeness Crab Salad with Meyer Lemon, Endive, and Watercress; Mario Batali's Atlantic Mackerel in Scapece with Lemon Thyme and Sweet Peppers; or Sautéed Soft-Shell Crabs on Asparagus from Jacques Pepin. By diversifying our seafood consumption, we can lessen the demand for problematic species and distribute the burden among a broad spectrum of well-managed stocks—and still prepare delicious meals.

King of Fish

A passionate recounting of the natural history of the rise and fall of salmon in England, New England, and the Pacific Northwest--with recommendations for bringing the salmon back. In coming to understand the natural and human forces shaping the rivers and mountains of the Pacific Northwest, geologist David Montgomery learned to see the evolution and near-extinction of the salmon as a story of changing landscapes. An integral part of the region's rivers and seas, the salmon that symbolize the Northwest's natural splendor are now endangered, either gone or threatened with extinction across much of their ancestral range. Montgomery shows how a succession of de facto historical experiments-first in the United Kingdom, then in New England, and now in the Pacific Northwest-followed a similar story in which overfishing and sweeping changes to the landscape rendered the world inhospitable to salmon. In King of Fish, Montgomery traces the human impacts on salmon over the last 1000 years and examines the implications for both salmon recovery efforts and the more general problem of human impacts on the natural world. What does it say for the long-term prospects of the world's endangered species if one of the most prosperous regions of the richest country on earth cannot accommodate its icon species? All too aware of the possible bleak outcome for the salmon, King of Fish concludes with provocative recommendations for reinventing the ways in which we make environmental decisions about land, water, and fish. This is not a cookbook.

Fish & Shellfish, Grilled & Smoked

Never before has fresh fish been more readily available or popular than it is today. In their new cookbook Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith M. Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade. Adler and Fertig round out their collection of recipes with everything the backyard cook needs to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.

Wild Fish & Game Cookbook

Wildlife artist and chef John Manikowski makes the perfect guide--both in the kitchen and in the wilderness.

King of Fish

New in paperback! A passionate recounting of the natural history of the rise and fall of salmon in England, New England, and the Pacific Northwest--with recommendations for bringing the salmon back. In coming to understand the natural and human forces shaping the rivers and mountains of the Pacific Northwest, geologist David Montgomery learned to see the evolution and near-extinction of the salmon as a story of changing landscapes. An integral part of the region's rivers and seas, the salmon that symbolize the Northwest's natural splendor are now endangered, either gone or threatened with extinction across much of their ancestral range. Montgomery shows how a succession of de facto historical experiments-first in the United Kingdom, then in New England, and now in the Pacific Northwest-followed a similar story in which overfishing and sweeping changes to the landscape rendered the world inhospitable to salmon. In King of Fish, Montgomery traces the human impacts on salmon over the last 1000 years and examines the implications for both salmon recovery efforts and the more general problem of human impacts on the natural world. What does it say for the long-term prospects of the world's endangered species if one of the most prosperous regions of the richest country on earth cannot accommodate its icon species? All too aware of the possible bleak outcome for the salmon, King of Fish concludes with provocative recommendations for reinventing the ways in which we make environmental decisions about land, water, and fish. This is not a cookbook.

Fish: The Basics

All the info you need for every phase of quick, healthy fish & shellfish preparation.