Description
It can be intimidating to shop for seafood! Let this deliciously smart cookbook lure you to Pacific coast seafood that’s good for your health and good for the planet.
Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring. From shellfish to finfish to “littlefish” (think sardines), there are 100 recipes for 20 varieties of “good fish” (plus even more recipes for salmon!). There are also cooking techniques (such as how to sear a scallop perfectly), practical tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe. Good Fish is a bible for Pacific coast sustainable seafood.
Included are recipes for: Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar.
When she’s not squid jigging, fishing, or cavorting through the woods picking wild things for her next meal, BECKY SELENGUT is a private chef, author, humorist, and cooking teacher. A regular instructor for PCC Natural Markets and The Pantry, Selengut is also a private chef and author of two other books How to Taste and Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms, and co-author of Not One Shrine: Two Food Writers Devour Tokyo. In her spare time she co-hosts a comedy podcast called Look Inside This Book Club where she reviews only the free Look Inside samples of outrageous romance novels. Selengut lives on Capitol Hill in Seattle with her wife and their two dogs.
