Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market

by Aliza Green

Overview

How to identify and select seafood from around the world—including barramundi, lobsterette, wahoo, and more!

With the daunting array of seafood available in today’s market, this is the ultimate guide for any seafood consumer looking for helpful cooking tips and yummy recipes for over 100 fish and selfish.

This helpful guide offers a comprehensive look at seafood, covering fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item.
 
Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide—don’t go shopping without it!

Product Details

ISBN-13:	9781594748431
Publisher:	Quirk Publishing
Publication date:	04/07/2015
Series:	Field Guide
Sold by:	Penguin Random House Publisher Services
Format:	eBook
Pages:	384
Sales rank:	840,580
File size:	30 MB
Note:	This product may take a few minutes to download.

About the Author

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce, Field Guide to Meat, and Field Guide to Herbs & Spices and the coauthor of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.

Editorial Reviews

Don’t know your flounder from your halibut? Here’s the book you need.”—Relish magazine

“Any cook with a pledge to get smarter about consuming sea creatures ought to have Aliza Green’s new palm-size paperback in hand.”—The Washington Post

From the Publisher