About this item
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.
About the Author
Becky Selengut is an author, instructor, speaker, and chef based in Seattle. How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond is Selengut's latest book, published in March 2018. She is an instructor at The Pantry Cooking School in Ballard and the chef aboard the M/V Thea Foss. Selengut forages, makes a mean Manhattan and shares her life with her sommelier wife April Pogue and their lovably loony pointer mix Izzy.
