Fish Market: A Cookbook for Selecting and Preparing Seafood
Format: PDF / Kindle (mobi) / ePub
Fish Market provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, Fish Market takes the mystery out of seafood. Complete with an array of helpful detailed illustrations on how to select, clean, skin, bone, cut, and cook all types of fish and shellfish, this approachable cookbook shows the reader how to create luxurious specialty seafood dishes with confidence.
Fish Market explains which fish taste rich and beefy or mild and delicate and explains how to please picky diners while providing them with a healthy dose of omega-3 fatty acids and other nutrients. Sharing insights into what textures and tastes go well with each fish, complementing side dish offerings provide the reader with the perfect accompaniments to round off their meal.
half-teaspoon of lemon juice to each glass and then pour 3 tablespoons vodka over each oyster. To finish, add equal amounts of tomato juice and hot sauce to the shooters. Bottoms up! OYSTERS ON THE HALF SHELL As a child, I thought that oysters on the half shell were the height of culinary sophistication. In reality, though, they require no cooking at all and very little preparation. What could be simpler? You simply serve a raw oyster in its bottom shell on a bed of crushed ice. To consume,
shredded romaine or Bibb lettuce leaves Dash of hot sauce (optional) Preheat the oven to 375°F. Add oil to a depth of 4 inches in either a deep fryer or an 8-quart, heavy-bottomed stockpot, and heat over medium-high heat. When ready, the oil will be between 350°F and 365°F on a thermometer. (Note: If using a deep fryer, follow the manufacturer’s instructions for oil amounts and heating temperatures.) Slice the rolls lengthwise and place them on a baking tray, crust side down. Set aside. In a
Since what’s considered medium-size by one producer may be dubbed large by another, I select my shrimp by count and not by size. Count is just the number of shrimp that it takes to make a pound. The smaller the number in the count, the larger the shrimp will be. That way, the inconsistencies won’t affect my cooking. For example, I may need only ten colossal shrimp to make a pound but a count of thirty-six to forty-five small shrimp to get the same weight. When I purchase fresh shrimp where I
garlic, cucumbers, mint, and parsley. Whisk together the olive oil, vinegar, salt, and pepper. Pour the dressing over the salad and toss to coat. Refrigerate for 30 minutes. Serve chilled. Moroccan Carrots Preserved lemons play an especially prominent role in Moroccan cuisine. You’ll see them in everything from meaty tagines to vegetable dishes. If you cannot find preserved lemons online or at gourmet shops, you can always make your own. See Lemon Preservation (page 226) for details. If you
heat. Pat the eggplant dry and add it and the zucchini and yellow squash to the pot. Sauté for 6 to 8 minutes or until the eggplant and squash have become golden in color. Add the remaining olive oil, bell pepper, garlic, and onion and sauté for 5 minutes. Add the tomatoes, oregano, thyme, basil, and black pepper and stir to combine. Reduce the heat to low and allow the ingredients to simmer until the vegetables have softened and the flavors have melded together. Depending on how soft you like