An enthusiastic cook teaches the art and science of seafood cookery. All the necessary preparatory steps are here-from how to choose the best at market to how to scale and clean, steak or fillet, shuck or shell. Advice on storage and home-freezing tells how to keep fish and shellfish sparkling fresh.
Detailed, easy-to-use techniques take the intimidation out of seafood cooking and prevent once and for all its two common problems: undercooking and overcooking.
Learn how to broil and grill superbly; saute and fry to greaseless perfection; poach, steam, braise, and bake with flair. Put a soul-satisfying chowder on top of the stove or bring a delicious and healthful seafood salad to a picnic.
And if nothing but Tuna with 40 Cloves of Garlic will do-and the fishmonger just sold his last tuna steak-an encyclopedic lexicon offers just the right substitute.
Selected Recipes From THE GREAT AMERICAN SEAFOOD COOKBOOK
Mussels in Balsamic Vinaigrette
Purslane and Smoked Trout Salad
Monkfish and Corn Chowder
Alvin Folse's Crawfish Boil
Alaska Spot Prawns with Lime Juice and Ginger
Rosemary Grilled Swordfish Kebobs
Salmon Piroghi from Alaska
Grilled Aweo-Weo with Garlic
Sotterly Oyster Pie
Orange Cake with Marmalade Fool
"A delicious book for true ichthyophiles; Susan Loomis has caught the essence of seafood cookery." -A.J. McClane, The Encyclopedia of Fish