Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more!
With the daunting array of fish and shellfish available in today's market, Field Guide to Seafood is a must-have for every seafood consumer!
This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of 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!
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Saury and Garfish
Scorpionfish and Sculpin
Sea Bream and Porgy
Periwinkle Limpet and TopShell
Squid and Cuttlefish
CRUSTACEANS 231 Blue Crab and Swimmer Crab
Striped Bass and Other Bass
Turbot and Brill
Walleye and Zander
MOLLUSKS 196 Abalone
Conch Murex and Whelk
Mussel and Sea Date
Hawaiian Blue Prawn
Jonah Crab Peekytoe Crab and Sawagani
King Crab Snow Crab and European Crabs
Mantis Shrimp and Slipper Lobster 257 Lobsterette and Langostino
OTHER WATER CREATURES
preserved Fish And seafood
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abalone American anchovies Atlantic bake bay leaf bell pepper bones bonito broil brown butter catfish celery Characteristics chiles Choose cilantro clams coast color cooked crab days refrigerated Description diced dill Ex2 Preparation farm-raised Field Guide fillets firm fish flakes Flavor Affinities flesh flounder French fresh freshwater frozen garlic German ginger Greek grill Guide to Seafood halibut harvested hot-smoke Italian Japanese juice kingklip lemon lime lingcod lobster Locale and Season mackerel meat Mediterranean minutes monkfish mullet mussels olive oil onion orange oregano Pacific pan-fry parsley perch poach Portuguese pounds Remove salmon salt and pepper sauce sauté scallion scallops sea bass serves shallot shell shrimp skin sliced snapper sold soy sauce Spanish species steaks steam Storage Store whole striped sturgeon Suggested Recipe sweet tablespoons tail tarragon teaspoons texture thyme tomato trout tuna Turkish weigh white wine whole fish wild year-round