By Isaac Cronin
"Any rather cook dinner will locate The California Seafood Cookbook tremendous useful...offering priceless info on West Coast fish and shellfish."—Alice Waters, writer of In the fairway Kitchen
First released in 1983, The California Seafood Cookbook has offered 128,000 copies—and counting! this gorgeous encyclopedic consultant to seafood cooking is whole with one hundred fifty recipes emphasizing simplicity, clean constituents, and ethnic and local tastes, in addition to an cutting edge method of the endless chances of this renowned delicacies. The seventy-five species snap shots and the illustrated thoughts will turn out important to chefs and seafood fanatics. totally part the featured species are present in Gulf, Pacific, and Atlantic waters, and every recipe indicates applicable replacement fish and shellfish from different areas. 139 colour illustrations
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Extra resources for The California Seafood Cookbook: A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast, and Beyond
After all, it is his job to know what is best. If you feel, however, that a fishmonger has recommended something because he wants to get rid of it, try another fish market. Don't be afraid to ask for special services such as having a crab cleaned or a fish boned for stuffing. Be prepared to pay for these extras, which take time. When placing special orders, be prepared to leave a deposit, especially if your request is at all unusual. Again, be flexible, and allow for the possibility that the fish you want may not be available on the day you want it.
Parsley: Use flat-leaved Italian parsley if a stonger flavor is desired. Rice Wine Vinegar: Rice wine vinegar is a mild white vinegar distilled from rice wine. It is often used in Japanese cooking and can usually be substituted for distilled white vinegar in other recipes. It is sold in Asian groceries and in many supermarkets. Rosemary: Rosemary will dominate most dishes; use with care, alone or with other assertive flavors. This herb is best for rich, flavorful fish such as mackerel, and unsurpassed as an addition to a charcoal fire.
Large fish, such as salmon, may be wrapped in cheesecloth before cooking for ease of handling the cooked fish. For larger filets, steaks or whole fish, allow about 8 minutes per inch of thickness after the liquid begins to steam. After poaching fish in court-bouillon, you will be left with a sort of weak fumet. Some poached fish preparations use a reduction of this liquid in the accompanying sauce. Otherwise, it may be strained and reserved for another use. Poached fish is frequently served cold with a mayonnaise (pages 257–59) or another cold sauce.