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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Meat, Poultry & Seafood   >   Seafood

       
     

    Seafood Cookbooks and Recipes


    Shrimp Fish and seafood dishes are very popular in many countries around the world. Some popular seafood recipes include:
    • Arbroath smokie - This is one of British cuisine's (or more precisely Scottish cuisine's) most famous dishes. It originates from Arbroath in Scotland, and is a lightly smoked haddock.

    • Bouillabaisse - This fish stew is a popular dish in French cuisine, and originates from the city of Marseille. The stew is made from a variety of different fish and shellfish, to which are added celery, leeks, onions and tomatoes. The vegetables and fish are prepared separately, the cooked stewed vegetables being poured over French bread seasoned with bread crumbs, olive oil and chili peppers ("rouille").

    • Calamari - Squid, usually cut into rings, and then deep-fried in batter.

      Calamari

    • Caldeira - This a stew from Portuguese cuisine. It is made from fis (and sometimes shellfish), with onion, potato and tomatoes. Spices are also added, the exact choice depending on the region and chef, and may include allspice, cloves, curry powder, ginger, nutmeg, and saffron.

    • Ceviche - This seafood salad is one of Peruvian cuisine's most famous dishes. It is made from raw fish with sliced onions, with lemon juice, lime or bitter orange (naranja agria).

    • Clam chowder - This is a soup made from milk or cream, with clams, onions, potato, and sometimes bacon. Perhaps most famous version of the recipe is that from New England cuisine, which is known outside its home region as "New England clam chowder" or "Boston clam chowder". In New York city, a different version of the recipe is produced, which also has tomatoes added, and is known as "Manhattan clam chowder".

      New England clam chowder

    • Crab cakes - Patties made from crab meat and breadcrumbs, which are cooked by baking or frying. They are usually flavored with seasoning, sometimes herbs as well, and often a little Worcestershire sauce or mustard. There are many different variations on the basic recipe, and crab cakes are particularly popular in Southern cuisine ("Maryland crab cakes") and New England cuisine.

    • Fish and chips - This is one of British cuisine's most famous dishes. It is made from by dipping cod or plaice in batter and then deep frying. The fish is served with thickly cut French fries ("chips"), with mushy peas (a paste made from mashing cooked green peas), and is traditionally flavored with salt and vinegar.

    • Garlic Chilli Shrimp - Shrimp cooked with garlic and chilli.

    • Hákal - This is a very famous dish from Icelandic cuisine, but it is not to everyone's taste. It is made from fermenting the meat of basking shark for several weeks, and has a strong ammonia smell.

    • Lutfisk - This is a dish from Swedish cuisine. It contains stockfish (air-dried white fish), and is prepared using a very complicated process involving soda lye (a caustic soda solution).

      Lutfisk (on the left) with various accompaniments

    • Paella - This rice dish from Valencia is one of Spanish cuisine's most famous recipe. Apart from rice, it contains rice, saffron and olive oil, and the dish is usually garnished with meat, seafood, and vegetables.

    • Salt fish and ackee - This dish is a famous dish from Jamaican cuisine. It is considered one of island's national dishes, and is particularly popular as a breakfast. The salted cod is washed and rehydrated. Ackee, which is a type of fruit, is prepared separately by boiled - note: ackee must ripe, and carefully and properly prepared, as if this is not done correctly, it can be poisonous. Finally the cod and ackee and sautéed together with peppers, tomatoes, and spices.

    • Sannakji - This is a famous dish from Korean cuisine. It is made from a live small octopus, cut in pieces, lightly seasoned and served. It should be so fresh, that the octopus pieces are still moving when served!

    • Sushi - This is one of Japanese cuisine's most famous dish. It is made from vinegared rice which can be topped with fish, seafood, meat or vegetables. Raw fish (sashimi) is sometimes used as the topping.
    Sushi



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    Legal Sea Foods


    Seafood Cooking DVDs

    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Great Chefs: Seafood Sampler

    Directed by John Beyer

    Janson Media
    Released: 2017-07-07
    Prime Video (Food and Wine)

    Great Chefs: Seafood Sampler
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    Flip My Food with Chef Jeff: Seafood, Eat it!

    Directed by Ted Eccles

    Total Content Digital
    Released: 2015-08-19
    Prime Video (Food and Wine - Cooking Instruction)

    Flip My Food with Chef Jeff: Seafood, Eat it!
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    Seafood Cookbooks

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    Instant Pot Cookbook For Beginners: 600 Easy and Delicious Instant Pot Recipes For Fast and Healthy Meals

    By Emilia Mitchell

    Independently published
    Paperback (258 pages)

    Instant Pot Cookbook For Beginners: 600 Easy and Delicious Instant Pot Recipes For Fast and Healthy Meals
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    Product Description:

    Master Your Instant Pot with Top 600 Quick and Easy Recipes!


    This book will teach you how to create a variety of healthy, easy-to-make, delicious recipes in the easiest way possible.


    We don’t have to struggle anymore with the question: “We have no idea what to eat...What do we cook for breakfast or for dinner tonight?”

    With this Instant Pot cookbook as your guide, you will learn how to make the best dishes in the world without breaking a sweat. You will have dozens of mouth-watering delicious recipes to choose from and with The Instant Pot you can make almost everything with the right cookbook in hand, there’s nothing you can’t cook.

    This cookbook is perfect for fans who wants to learn how to make the best dishes in the world. 

    What this book is all about:

    • 550 Effortless, Easy and Yummy Recipes for your Instant Pot Pressure Cooker
    • It contains complete Instant Pot beginner’s guide
    • Start cooking immediately, no need to have any experience with your instant pot, . 
    • Everything is done а lot faster and it will taste delicious.
    • Common and Tasty Ingredients for no-fuss meals
    • Big variety of recipes for any taste to surprise your friends and guests
    • Easy-to-follow steps to make cooking sound like a child's play - funny and carefree
    • You will enrich your daily life with tasty and nice-looking dishes

    In this Instant Pot Cookbook You will find recipes in various categories such as:

    • Breakfasts
    • Meat Recipes 
    • Poultry Recipes 
    • Soups and Stews
    • Fish and Seafood 
    • Vegetable Recipes 
    • Snacks and Appetizers
    • Side Dishes 
    • Rice Recipes 
    • Sauce Recipes 
    • Beans and Grains 
    • Yogurt Recipes
    • Desserts 

    Making great cooking choices has never been easier! Get a copy of this Complete Instant Pot cookbook with 600+ selected recipes for the fast and healthy meals!

    The Whole Fish Cookbook: New Ways to Cook, Eat and Think

    By Josh Niland

    Hardie Grant
    Released: 2019-09-17
    Hardcover (256 pages)

    The Whole Fish Cookbook: New Ways to Cook, Eat and Think
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    Product Description:
    We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

    In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

    Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

    Aloha Kitchen: Recipes from Hawai'i [A Cookbook]

    By Alana Kysar

    Ten Speed Press
    Released: 2019-03-26
    Hardcover (240 pages)

    Aloha Kitchen: Recipes from Hawai i [A Cookbook]
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    From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

    In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

    The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything

    By Bill West

    Rockridge Press
    Released: 2017-09-26
    Paperback (198 pages)

    The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything
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    Become a smokin' hot electric pit master with this all-in-one BBQ bible.

    Here’s some shocking news for you: electric-smoked meats taste great. The Complete Electric Smoker Cookbook is your ultimate guide to turning out mouthwatering smoked meals using the power of electricity.

    Whether you’re a brand-new pit master or a pro smoker looking to try electric, this electric smoker cookbook teaches you everything you need to know. From what kind of smoker to get to the perfect wood to smoking times, The Complete Electric Smoker Cookbook has all the answers and plenty of hot tips―plus more than 100 savory and sumptuous recipes.

    The Complete Electric Smoker Cookbook includes:

    • Full beginner’s guide―Start your journey off right as you learn how to pick the right electric smoker, master its controls, stock up on smoking necessities, and more.
    • Master expert techniques―This electric smoker cookbook shows you how to get the perfect smoke and lip-smackin’ flavors, every single time.
    • 100+ smokin’ hot recipes―Buffalo Chipotle Wings, Cajun Shrimp, Bourbon-Marinated Beef Roast, Hickory-Smoked Pork Loin…prove it doesn’t take charcoal to smoke good meat.

    Discover the most current way to make the hottest barbeque with The Complete Electric Smoker Cookbook. Get cooking!

    Chef Paul Prudhomme's Louisiana Kitchen

    By Paul Prudhomme

    HarperCollins
    Released: 1984-04-17
    Hardcover (352 pages)

    Chef Paul Prudhomme s Louisiana Kitchen
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    Product Description:

    Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

    Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

    So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

    Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

    For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs

    By Jeffrey Elliot

    Robert Rose
    Hardcover (306 pages)

    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs
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    • Robert Rose
    Product Description:

    These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.

    Sushi isn't tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you'll be making sumptuous sushi that will wow family and friends.

    This incredible book provides all the information needed to get started--from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.

    With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.

    You'll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he's sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai).

    Sushi, maki, sashimi, nigiri, oshizushi--it's all here. From the California and Dragon Rolls we're all familiar with, to tantalizing clam and sea urchin recipes.

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking

    By Bill West

    Rockridge Press
    Released: 2018-10-30
    Paperback (220 pages)

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking
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    The Ultimate Wood Pellet Grill Smoker Cookbook is the backyard bible for perfect smoking with over 100 classic BBQ recipes and a user-friendly reference to popular pellet grills.

    Succulent meats, sizzling sides, and smokin’ good flavor―you don’t need to be a pro to barbecue like one. For the backyard cook who wants to bring more heat to their grilling game, The Ultimate Wood Pellet Grill Smoker Cookbook gives you everything you need to master wood pellet smoking.

    This smoker cookbook gets things fired up with a fool-proof guide on how to use your wood pellet grill, including pellet pairing advice to get the best wood-fired flavor for every cut of meat. With 110 downright delicious recipes for classic and modern favorites like Baby Back Ribs and Smoke-Fried Chicken, The Ultimate Wood Pellet Grill Smoker Cookbook is your go-to reference for great grilling made easy.

    The Ultimate Wood Pellet Grill Smoker Cookbook brings sweet and savory wood-fired flavor to your table, with:

    • A how-to guide that covers everything from buying your wood pellet grill to preparing for some seriously savory barbecue action.
    • 100 + recipes that include classic and new BBQ favorites for poultry, pork, beef, fish and seafood, vegetables, sides, cheese, nuts, breads, desserts, rubs and sauces.
    • Handy charts that help guide timing and temperature, pellet pairing for flavor, plus diagrams of popular beef and pork cuts.

    For game days, holidays, or everyday grilling with family or friends, The Ultimate Wood Pellet Grill Smoker Cookbook makes mouthwatering BBQ easy for everyone to enjoy.

    Dash Diet Cookbook: 500 Quick and Easy Dash Diet Recipes for Beginners and Pros with 4-Week Meal Plan

    By Timeo Henry

    Independently published
    Paperback (287 pages)

    Dash Diet Cookbook: 500 Quick and Easy Dash Diet Recipes for Beginners and Pros with 4-Week Meal Plan
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    Product Description:

    Discover DASH Diet Cookbook with all the recipes you need to lose weight and improve your health!

    The DASH diet emphasizes foods that are lower in sodium as well as foods that are rich in potassium, magnesium and calcium. DASH has been proven to lower blood pressure and cholesterol, and is associated with a lower risk of several types of cancer, heart disease, stroke, heart failure, kidney stones, reduces risk of developing diabetes, can slow the progression of kidney disease, and now is associated with reduced risk of depression.

    With this DASH cookbook you will enjoy all the benefits of this diet in just a few weeks!

    You will find all the DASH diet recipes you need to start this diet inside our cookbook: breakfast, desserts, meat, poultry, snacks, sides, lunch and dinner recipes. All our recipes are kitchen-tested, easy to cook and made with common ingredients.

    Inside this cookbook we gathered 500 easy and tasty DASH recipes for everyday cooking! Forget about counting macros, calories or anything else. With our cookbook, you can eat delicious meals every day! You will not only lose weight but also improve your health and appearance easily!

    Check out some of the recipes:

    • Chia Seeds and Pomegranate Bowls
    • Avocado, Spinach and Olives Salad
    • Chicken and Dill Green Beans Mix
    • Rosemary Pork and Lemon Sweet Potato
    • Blackberries and Cashews Bowls

    Get your DASH diet for beginners cookbook right away and start your new life today!

    The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More

    By Naomi Tomky

    Countryman Press
    Released: 2019-11-05
    Hardcover (256 pages)

    The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More
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    Product Description:

    From Coho and sockeye to Dungeness and Kumamoto

    For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern.

    Here, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer―from stars like halibut and oysters to unsung heroes like lingcod and smelt―and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche.

    From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region.

    Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.

    75 color photographs

    Sushi: The Beginner's Guide

    By Aya Imatani

    Imatani, Aya/ Cohen, Moshe (PHT)
    Released: 2009-08-01
    Hardcover (128 pages)

    Sushi: The Beginner s Guide
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    Product Description:
    Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master!

    Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.

    The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.
    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More

    By Naomi Tomky

    Countryman Press
    Released: 2019-11-05
    Hardcover (256 pages)

    The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More
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    Product Description:

    From Coho and sockeye to Dungeness and Kumamoto

    For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern.

    Here, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer―from stars like halibut and oysters to unsung heroes like lingcod and smelt―and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche.

    From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region.

    Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.

    75 color photographs

    Texas Seafood: A Cookbook and Comprehensive Guide

    By PJ Stoops

    University of Texas Press
    Hardcover (320 pages)

    Texas Seafood: A Cookbook and Comprehensive Guide
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    Product 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 Srimart" 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 that are no more difficult to prepare and 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 Shortfin Mako Shark with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf.

    American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea

    By Barton Seaver

    Sterling Epicure
    Released: 2017-11-07
    Hardcover (520 pages)

    American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea
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    Product Description:
    "Part cookbook, part reference guide, Barton Seaver's American Seafood is a comprehensive and inspirational exploration of lesser known species and rekindles an awareness of the people, places, and histories of our oceans." —Eric Ripert, Chef & Co-Owner of Le Bernardin

    Winner of the Gourmand World Cookbook Award in the US in the Fish and Seafood category!
    A 2017 Nautilus Award Winner!

    With the growing trend to reintroduce US-caught seafood into our culinary lexicon, this trustworthy reference from prestigious writer, chef, and sustainability advocate Barton Seaver will be the go-to source for home cooks, culinary students, professional chefs, and anyone fascinated by American food culture. American Seafood looks at maritime history, including Native American fisheries; fishing technology (including aquaculture); the effect of imports on our diet, economy, and the health of our seas; the biology of taste; and the evolution of seafood cuisine, from Pine Bark Stew, red and white chowder, Po’ Boys, and Clam Bakes, to Baltimore Crab Cakes, Planked Salmon, Oysters Rockefeller, and Sushi. And although this is not a cookbook, Barton Seaver presents invaluable information on traditional culinary arts and his favorite ideas for taste pairings and preferred methods for cooking seafood. An index of species—with common, regional, and accepted names, all alphabetized—rounds out this must-have volume.

    Fish & Shellfish: The Cook's Indispensable Companion

    By James Peterson

    William Morrow Cookbooks
    Released: 1996-04-15
    Hardcover (418 pages)

    Fish & Shellfish: The Cook s Indispensable Companion
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    Product Description:

    Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

    Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

    If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

    As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

    Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

    Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

    At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

    James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

    The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes

    By Barton Seaver

    Sterling Epicure
    Hardcover (496 pages)

    The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes
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    Product Description:
    From award-winning chef and sustainable food advocate Barton Seaver comes the most comprehensive seafood reference available for home cooks, featuring more than 900 recipes for nearly 100 fish and shellfish species.

    “Comprehensive and easily retrievable information on all sorts of seafood cookery.” —Booklist (Starred review)
    This superb collection conveys Seaver’s experience, enthusiasm, and creativity.“ —Publishers Weekly

    With 900+ recipes and all the essentials of preparation, this is the cookbook every seafood lover MUST have. Inspired by American regional cuisine and classic preparations, these thoroughly modern dishes are curated to give home cooks complete confidence with a wide variety of seafood. The crowd-pleasing fare—ranging from Citrus-Crusted Fried Halibut, Clam Risotto, and Cod Cakes to Smoked Trout Quiche, New Orleans BBQ Shrimp, and Hot Smoked Salmon—uses fresh, natural ingredients and well-understood culinary techniques, from broiling and grilling to poaching and roasting; it also covers an abundance of flavored butters, sauces, spice mixes, chowders, soups, and stews. With nearly 100 fresh- and saltwater species in myriad preparations, this exciting collection will be a welcome addition to every cook’s bookshelf and the go-to source for great seafood recipes for decades to come.

    Williams-Sonoma Collection: Seafood

    By Carolyn Miller

    Free Press
    Released: 2005-06-09
    Hardcover (120 pages)

    Williams-Sonoma Collection: Seafood
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    Savory crab cakes, panfried to a crisp golden brown. Succulent sea bass roasted on a bed of fennel. Tender lobster meat cloaked in drawn butter. When it comes to fish and shellfish, there is no end to the variety of dishes both flavorful and quick-cooking that can grace your table.

    In the pages of William-Sonoma Collection Seafood, you'll find more than 40 recipes for innovative appetizers and entrées as well as updated renditions of all the time-honored classics, from aromatic mussels marinière to hearty seafood paella. Whether you want to whip up a simple supper of Cajun-spiced catfish served with greens or present an elegant dish of lobster risotto drizzled with white truffle oil to hungry guests, here are ideas to suit every occasion.

    The recipes are accompanied with colorful photos and helpful sidebars on ingredients and cooking techniques, making each dish easy to envision and simple to prepare. A glossary and basics section round out everything you need to know to handle seafood with success, from skinning fillets and removing pin bones to testing for doneness. An essential addition to the kitchen bookshelf, Seafood will inspire the busy cook to prepare and enjoy a healthful and delicious fish or shellfish dish on any night of the week.

    Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood

    By Joe Gurrera

    Citarella Press
    Hardcover (256 pages)

    Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood
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    In his debut cookbook, Joe Gurrera, one of New York's most-beloved fishmongers, and owner of the prestigious Citarella markets, is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they're afraid to cook fish. They don't know how to buy it or prepare it. Enter JOE KNOWS FISH. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.

    Ivar's Seafood Cookbook: The O-fish-al Guide to Cooking the Northwest Catch

    By The Crew at Ivar's

    Sasquatch Books
    Released: 2013-09-03
    Hardcover (272 pages)

    Ivar s Seafood Cookbook: The O-fish-al Guide to Cooking the Northwest Catch
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    • Sasquatch Books
    Product Description:
    If Ivar's isn't a landmark, it ought to be. Serving local seafood--salmon, oysters, clams, halibut--for 75 years, it is one of the most successful restaurants in the Pacific Northwest. With their first cookbook, they serve up home-cooking recipes from the restaurant's extensive repertoire of seafood dishes. But what else would you expect from the folks whose motto is "keep clam?" Ivar's has a lively history of creative self-promotion, from their wild, giant dancing clams ads to their announced plan to introduce the iSpoon in 2015. The cookbook contains 60 of Ivar's best recipes, tantalizing photography, and a gathering of anecdotes and ephemera from three-quarters of a century of restaurant adventures, marketing feats and  pranks, and dedication to serving its customers.

    Find out more at www.ivars.com

    Cooking Seafood

    By Tiffany Haugen

    Brand: Frank Amato Publications
    Paperback (168 pages)

    Cooking Seafood
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    • Frank Amato Publications Cooking Seafood - H-BWL1840-6
    • Brand: Frank Amato Publications
    Product Description:
    The Haugens have decades of cooking experience acquired from trips taken around the world. The recipes they share in this newest cookbook are surprisingly easy and cover a range of cooking methods. Includes Sauces, Rubs & Marinades; Cleaning & Preserving Seafood; Canning Salmon & Tuna; Plank Cooking. Lobster mac & cheese, pad Thai, white clam pizza, crab cakes, oyster stew, scallop ceviche, grilled shrimp - there is something for everyone, whether you're a novice or die-hard foodie!

    Pacific Northwest Seafood Cookery

    By Stan Jones

    Brand: Stan Jones Pub Inc
    Hardcover (170 pages)

    Pacific Northwest Seafood Cookery
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    Product Description:
    The ultimate sea-to-table guide for Pacific Northwest seafood lovers.

    320 delicious yet easy to prepare recipes for salmon, clams, squid, oysters, halibut, rockfish, sturgeon, smelt, cod, shad, crab, and the Northwest unique--crayfish, kelp, sea cucumbers, mussells, urchins, scallops, abalone, octopus and much more. Plus soups, chowders, stuffings, sauces, butters. Helpful how-to-prepare illustrations for converting wild catches into wonderful meals by buying, storing, cleaning, filleting, shucking, scaling, slicing, steaming and steaking


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