Full Description
A unique cookbook and guide to healthful, eco-friendly seafood Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. In Fish Forever, Johnson offers a cookbook for anyone who loves fish, but worries about overfishing, contaminants like mercury, and other serious health and ecological issues. Fish Forever reveals which species of fish you should and shouldn't eat, based on how endangered, contaminated, and tasty they are. Plus, Johnson includes amazing recipes from around the world that take advantage of those most abundant and delicious types of fish. * Provides in-depth guidance on 70 fish species along with 96 international recipes that highlight the outstanding culinary qualities of the fish used* Includes more than 60 beautiful color photographs, as well as plenty of cooking tips and helpful sidebars* Winner of the coveted IACP Cookbook of the Year award Fish Forever is a must-have kitchen resource for seafood lovers--and Earth lovers--everywhere.
Contents
Acknowledgments ix TIMES HAVE CHANGED 1 Good News, Bad News 1 Fish Tales 3 Wise Choices 3 From Market to Table with Confidence 5 FROM COOK TO FISHMONGER 7 South by Southeast:The Bering Sea Moves 9 Fish Alley 9 Monterey Fish 11 SELECTING, STORING, AND COOKING SEAFOOD 13 Selecting Fresh Seafood 13 Storing Fresh Seafood 14 Cooking Seafood 15 Seafood by the Seasons 18 Balancing Risk and Reward When Choosing Healthy Seafood 20 The Search for Sustainable Seafood 21 THE BASICS: STOCKS, PREPARING WHOLE FISH, THE PANTRY, AND TOOLS 25 Stocks 25 Preparing Whole Fish for Cooking 31 The Pantry: Basic Ingredients and Techniques 34 Basic Tools 39 THE FISH 41 ANCHOVY 43 BLACK SEA BASS 50 BLUEFISH 55 BREAM 61 Atlantic Coast Scup 61 European Daurade 62 New Zealand Tai Snapper 62 BUTTERFISH 68 CATFISH 74 CLAM 80 Hard-Shelled Clams 81 Soft-Shelled Clams 83 COD 92 Atlantic Cod 92 Haddock 93 Hake or Whiting 93 Pollock 94 CRAB 104 Blue Crabs: Hard-Shell and Soft-Shell 104 Dungeness Crabs 106 Stone Crabs, King Crabs, and Snow Crabs 107 Crabmeat 107 CRAYFISH 121 CROAKER, AT LANTIC 127 DORY, JOHN 134 GROUPER 138 HALIBUT, CALIFORNIA 144 HALIBUT, PACIFIC 147 JACK 155 LOBSTER 163 American Lobster 163 Spiny Lobster 165 MACKEREL 176 MAHIMAHI 183 MONKFISH 188 MUSSEL 194 OCTOPUS 204 ONO 210 OPAH 213 OYSTER 217 American Oyster 218 European Flat Oyster 219 Kumamoto 219 Olympia Oyster 219 Pacific Oyster 219 Other Varieties 219 ROCKFISH 227 Category 1 228 Category 2 228 Category 3 229 SABLEFISH 234 SALMON, WILD 239 Chum (Keta) 241 Coho (Silver) 242 King (Chinook) 242 Pink 242 Sockeye (Red) 242 Steelhead 243 SANDDAB, PACIFIC 252 SARDINE 255 SCALLOP 262 Bay Scallops 262 Calico Scallops 263 Sea Scallops 263 SEAROBIN 270 SHAD 276 SHRIMP, COLD-WATER 281 SHRIMP, WARM-WATER 287 SKATE 296 SMELT 300 SNAPPER 303 SOLE: AMERICAN FLOUNDERS 310 Atlantic Flounders 311 Pacific Flounders 312 Other Flounders 312 SQUID 317 STRIPEDBASS, FARMED 326 STRIPEDBASS, WILD 331 STURGEON 339 SWORDFISH 348 TILAPIA 355 TROUT AND CHAR 360 TUNA 364 Bigeye 365 Bluefin, Atlantic 366 Bluefin, North Pacific 366 Yellowfin 366 TUNA, ALBACORE 377 WEAKFISH 384 WHELKS 389 Periwinkles 390 WHITE SEABASS 394 WRECKFISH 399 Health Appendix 402 OMEGA-3S AND MERCURY: ABALANCING ACT 402 RAW SEAFOOD: HOW ORGANIC POLLUTANTS (POPS) 417 Fishing and Aquaculture Methods Appendix 418 Bibliography 424 Index 425
