West Coast Seafood The Complete Cookbook

by Harlow, Jay

• ISBN13: 9781570611704
• ISBN10: 157061170X
• Format: Paperback
• Copyright: 2002-01-10
• Publisher: Sasquatch Books

Summary

With over 250 delectable recipes, both basic and lavish, this important new cookbook is an up-to-the-minute cook's guide to the fresh fish and shellfish available on the West Coast.

In this definitive guide to cooking with seafood, writer and chef Jay Harlow introduces the rich array of fish available fresh from California to Alaska. From familiar varieties such as salmon, halibut, swordfish, and Dungeness crab, to more exotic types like tilapia, wolffish, and grenadier, Harlow provides an impressive collection of information, instruction and recipes. Featuring beautiful color photographs and more than 250 recipes, West Coast Seafood spans all levels of complexity highlighting a wide range of cuisines from around the world. The seafood cook's techniques -- grilling, poaching, steaming, filleting, and more -- are carefully explained so they become the everyday tools of the home cook. If you love seafood, you'll love this book.

Author Biography

Jay Harlow's "Fishmonger" column ran for more than ten years in the San Francisco Chronicle, and he now writes a seafood column for the San Francisco Examiner. Harlow is a former chefat the Hayes Street Grill and the Fourth Street Grill, and the author or co-author of ten cookbooks, including Shrimp, The Grilling Book, and The California Seafood Cookbook. He lives in Berkeley.

Table of Contents

Recipes	p. vii
Acknowledgments	p. xiii
Introduction: Seafood, West Coast Style	p. xiv
Seafood cookery basics
Shopping for Seafood	p. 2
Storing Seafood	p. 8
Cutting It Up	p. 10
Miscellaneous Techniques	p. 15
Cooking Techniques	p. 16
Equipment	p. 27
Notes on Ingredients	p. 28
Seafood and Safety	p. 35
Salmon and trout
Pacific Salmon	p. 44
Trout and Char	p. 53
Recipes	p. 56
Halibut, sole and other flatfish
Halibut	p. 88
Small Flatfish: Flounder, Sole, and Dab	p. 90
Recipes	p. 94
Lean, mild and white fish
Rockfish	p. 110
Lingcod	p. 111
Cod and Its Relatives	p. 112
Skate	p. 114
Other White-Fleshed Fish	p. 115
Recipes	p. 117
Tuna, shark, swordfish and other steak fish
Tuna	p. 140
Swordfish	p. 143
Opah	p. 145
Hawaiian Billfish	p. 146
Shark	p. 147
Recipes	p. 149
Full-flavored fish
Mackerel	p. 164
Miscellaneous Full-Flavored Fish	p. 165
Little Pelagic Fish	p. 168
Other Little Fish	p. 172
Recipes	p. 173
Sturgeon, catfish, shad and other freshwater fish
Sturgeon	p. 192
Catfish	p. 196
Tilapia	p. 197
"Striped" (Hybrid) Bass	p. 198
Shad	p. 199
Carp	p. 201
Miscellaneous Freshwater Fish	p. 201
Recipes	p. 202
Shellfish, part I: crab, shrimp and lobster
Crab	p. 222
Lobster	p. 227
Shrimp and Prawns	p. 229
Crayfish	p. 232
Recipes	p. 232
Shellfish, part II: oysters, mussels, clams, scallops, abalone and squid
Oysters	p. 258
Mussels	p. 265
Scallops	p. 268
Clams	p. 270
Squid	p. 272
Abalone	p. 275
Recipes	p. 277
Sauces
The Vinaigrette Family	p. 316
Emulsion Sauces	p. 319
Butter Sauces	p. 325
Dipping Sauces and Salsas	p. 326
Stocks	p. 328
Epilogue: The Future of Fishing	p. 335
Down on the Fish Farm	p. 337
Bibliography	p. 341
Index	p. 343
Table of Contents provided by Syndetics. All Rights Reserved.