Author: Tom Bailey
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455618484
Category : Cooking
Languages : en
Pages : 196
Get Book
Book Description
From shrimp to shark, this guide to the savory seafood of the northern Gulf will help you enjoy the catch of the day, whatever it may be. More than just a collection of recipes, this book provides directions for selecting, preparing, cleaning, and cooking edible species of fish and shellfish found within the northern Gulf waters. Ranging from quick and easy favorites to gourmet preparations, these recipes, paired with beautiful photographs of plated dishes, are sure to please even the most seasoned fisherman or novice cook.
Author: Tom Bailey
Publisher:
ISBN: 9781878561848
Category :
Languages : en
Pages : 80
Get Book
Book Description
Author: PJ Stoops
Publisher: University of Texas Press
ISBN: 1477318038
Category : Cooking
Languages : en
Pages : 319
Get Book
Book Description
The abundance of seafood available from the northwest Gulf of Mexico includes hundreds of delicious species that are often overlooked by consumers. Celebrating this regional bounty, Texas Seafood showcases the expertise of longtime fishmongers and chefs PJ and Apple Stoops. Readers will find familiar fish like Red Snapper along with dozens of little-known finfish and invertebrates, including tunas, mackerels, rays, and skates, as well as bivalves, shrimps, crabs, and other varieties, many of which are considered “bycatch” (seafood that a fisher didn’t intend to catch), but are no more difficult to prepare and are just as delicious as those commonly found at your local supermarket. The Stoopses provide a complete primer on sourcing these wild-caught delicacies, with fascinating details about habitats and life cycles as well as practical advice on how to discern quality. Texas Seafood concludes with simple, delectable recipes, many infused with the flavors of Apple’s Thai heritage. Dishes such as Steamed Curried Crab, Crispy White Shrimp, Escolar on a Grill with Green Mango Salad, Cast Iron Roasted Gulf Coast Swordfish Steaks with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf.
Author:
Publisher:
ISBN:
Category : Cooking, Canadian
Languages : en
Pages : 0
Get Book
Book Description
Author: Globe Pequot Press Editors
Publisher:
ISBN: 9780762792078
Category :
Languages : en
Pages : 0
Get Book
Book Description
Seafood Lover's Florida's Gulf Coast celebrates the best seafood in the cities and towns along the Gulf of Mexico in Florida. Perfect for the local enthusiast and the traveling visitor alike, each book features the history of the seafood in each region; where to find--and, most importantly, consume--the best of the best local offerings; local fishmongers and markets; regional recipes from local chefs and restaurants; a seafood primer; seafood-related festivals and culinary events; and regional maps.
Author: Young, Claiborne
Publisher: Pelican Publishing
ISBN: 9781455603183
Category : Boats and boating
Languages : en
Pages : 580
Get Book
Book Description
Young's warm and conversational writing style gives even a landlubber a comfortable trip through the navigational intricacies of sailing the coastal waters en route to the shoreside attractions that beckon all travelers. -- Touring America
Author: Matthew Pietsch
Publisher: Simon and Schuster
ISBN: 1510726438
Category : Cooking
Languages : en
Pages : 232
Get Book
Book Description
Today, our oceans contain an abundance of delicious, underutilized, and lesser-known varieties of fish. Frequently, these unfamiliar species are pulled up when commercial fishermen are looking for something else. These non-targeted species—known as bycatch—are often dumped back into the ocean, dead or barely alive. What if we didn’t discard those perfectly edible fish? What if we introduced them to consumers looking for a change on the menu who care about where their seafood comes from? That’s what Sea Robins & Trigger Fish is all about—taking the pressure off heavily targeted species like swordfish and tuna and introducing home cooks and professional chefs to many new species being unloaded on today’s docks. Let’s celebrate these other fish in the sea by enjoying a bounty of mouthwatering recipes prepared by Chef Matthew Pietsch, owner of the celebrated Michigan restaurant Salt of the Earth. Pietsch’s vast culinary knowledge and skill demonstrated through his fun, straightforward approach, will guide seafood lovers every step of the way as he and James Beard award-winner James O. Fraioli encourage seafood consumers to support and promote those underutilized and under-appreciated fisheries while still enjoying quality seafood at an affordable price.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 3126
Get Book
Book Description
Author: Deanne Love Stephens
Publisher:
ISBN: 9781496833570
Category : Seafood industry
Languages : en
Pages : 155
Get Book
Book Description
The first complete history of Mississippi's seafood and those who harvested and processed this coastal bounty.
Author: Fodor's
Publisher: Fodor's
ISBN: 0891419306
Category : Travel
Languages : en
Pages : 882
Get Book
Book Description
Describes various cruise lines; provides information on dining, shopping, and attractions at ports of call; and offers tips on selecting and booking European cruises and planning shore excursions.
