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

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Quirk Books, 2007 - Cooking - 309 pages
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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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Contents

FISH
1
Anchovy
7
Arctic Char
9
Barracuda
11
Barramundi
13
Beltfish
15
Black Sea Bass
17
Blowfish
19
Red Snapper and Other Snappers
131
Sablefish Black Cod
135
Salmon
136
Sardine
141
Saury and Garfish
143
Scorpionfish and Sculpin
145
Sea Bream and Porgy
147
Shad
150

Bluefish
22
Bluenose Bass
24
Bonito
26
Carp
28
Catfish
31
Chilean Sea Bass
33
Cobia
35
37
37
Croakers and Drums
39
Cusk
44
Dentex
46
Dover Sole
47
50
50
Escolar
53
European Sea Bass
55
Flounder and
56
Grenadier
60
Grouper
62
Gurnard and Sea Robin
65
Haddock
67
Hake and Whiting
69
Halibut
72
Hamachi
75
Herring and Sprat
77
Hoki
79
John Dory and Oreo Dory
81
Kingklip
83
Lake Perch
85
Lake Victoria Perch
87
Lamprey
89
Lingcod
91
Mackerel
93
Mahimahi
96
Marlin
98
101
101
Monkfish and Angel Fish
103
Mullet
106
Ocean Perch
108
Opah
110
Orange Roughy
112
Pacific Rockfish
114
Picarel
116
Pike
118
1
119
Plaice
120
Pollock
121
Pomfret and Butterfish
124
Pompano and Amberjack
126
Red Mullet
129
Shark
153
Skate and
155
Smelt
157
Snook
159
Striped Bass and Other Bass
161
Sturgeon
164
Swordfish
167
Tilapia
169
Tilefish
171
Trout
173
Tuna
176
Turbot and Brill
180
Wahoo
183
Walleye and Zander
185
Weakfish
187
Whitefish
188
Wolffish
190
Wrasse
192
MOLLUSKS 196 Abalone
196
Clam
198
Cockle
204
Conch Murex and Whelk
207
Mussel and Sea Date
210
Octopus
213
Oyster
216
Periwinkle Limpet and TopShell
220
Scallop
222
Squid and Cuttlefish
226
CRUSTACEANS 231 Blue Crab and Swimmer Crab
231
Crayfish
235
Dungeness Crab
238
Gooseneck Barnacle
241
Hawaiian Blue Prawn
243
Jonah Crab Peekytoe Crab and Sawagani
245
King Crab Snow Crab and European Crabs
248
Lobster
251
Mantis Shrimp and Slipper Lobster 257 Lobsterette and Langostino
255
Rock Shrimp
260
Shrimp
262
Stone Crab
267
Spiny Lobster
269
Yabby
272
OTHER WATER CREATURES 274 Frog Legs
275
Sea Cucumber
277
Sea Urchin
279
Turtle
281
PRESERVED FISH AND SEAFOOD
285
Sources
305
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About the author (2007)

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. 

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