Fish & Shellfish

Author: Rick Stein

Publisher: Random House

ISBN: 1448142660

Category: Cooking

Page: 352

View: 6513

Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.
Posted in Cooking

Fish – Shellfish – Beef – Lamb – Chicken – Turkey – Pork – Duck

Author: Chef Sigurbjörn Benediktsson

Publisher: AuthorHouse

ISBN: 1496987144

Category: Cooking

Page: 112

View: 9469

In this book we go over the main ingredient on your plate. Fish, lamb, chicken and so on. We have some great tasting flavor combinations and few tricks and tips. The book is not all about the recipes. It should help people to open their mind to new things both flavors and methods. And it ́s up to you and every reader to hit the start button on their creativity and imagination.
Posted in Cooking

Fish & Shellfish

Author: N.A

Publisher: Sunset Publishing Company

ISBN: 9780376024107

Category: Cooking

Page: 128

View: 6180

Explains how to select, prepare, and cook over sixty-five kinds of fish and shellfish, with recipes for appetizers, soups, salads, entrees, and more
Posted in Cooking

Nutritive value of fish and shellfish

Author: United States. Fisheries

Publisher: N.A


Category: Fish as food

Page: 52

View: 6822

Posted in Fish as food

Fish & Shellfish, Grilled & Smoked

300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptuous Sides

Author: Karen Adler,Judith Fertig

Publisher: Harvard Common Press

ISBN: 9781558321816

Category: Cooking

Page: 416

View: 6143

Grill experts Karen Adler and Judith Fertig demonstrate just how easy it is for anyone to make delicious, perfectly grilled or smoked fish and shellfish.
Posted in Cooking

Fish and Shellfish

Shared Nordic Marine Stocks

Author: Rasmus Nielsen

Publisher: Nordic Council of Ministers

ISBN: 9789291204281

Category: Fishery resources

Page: 267

View: 1087

Posted in Fishery resources

Fish and Shellfish Book

Author: Various Artists

Publisher: N.A

ISBN: 1445510138

Category: Cooking

Page: 70

View: 2037

This is a delicious read for any cookery enthusiast or historian. Recipes are extensively illustrated with text and full page photographs. Contents Include: Soups and Chowders, Salads, Sandwiches, Fish - Baked, Broiled, Fried, Poached, and Creamed Fish and Casseroles, Stuffings for Fish, Shellfish - Shrimp, Lobster, Rock-Lobster Tails, Crab, Oysters, Clams, Scallops and Mussels, Cooking fish and Shellfish Outdoors, and Sauces and Relishes. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Posted in Cooking

Cooking Fish and Shellfish

Author: Ruth A. Spear

Publisher: Ballantine Books

ISBN: 9780345316943

Category: Cooking

Page: 480

View: 5974

More than six hundred recipes for both fresh and saltwater fish from around the world are accompanied by illustrated guidelines on buying, storing, cleaning, preparation, and serving
Posted in Cooking

Fish & Shellfish

The Definitive Cook's Companion

Author: James Peterson

Publisher: Harper Collins

ISBN: 0688127371

Category: Cooking

Page: 464

View: 2383

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.
Posted in Cooking

A Healthy Food Guide for People on Dialysis

Author: Kathy Schiro Harvey

Publisher: American Dietetic Associati

ISBN: 0880914025

Category: Health & Fitness

Page: 42

View: 1359

Each patient education workbook features a basic "Getting Started" survival guide, plus information on protein needs, phosphorus, potassium, fluids, calories, diabetes and vegetarian eating, and a "Putting It All Together" renal diet pyramid
Posted in Health & Fitness

Proceedings of what's the catch?

fish, shellfish, and fisheries in America, Friday and Saturday, October 28 and 29, 1994

Author: National Museum of American History (U.S.),National Museum of Natural History (U.S.)

Publisher: N.A


Category: Technology & Engineering

Page: N.A

View: 9940

Posted in Technology & Engineering

National Shellfish Sanitation Program

Sanitation of Shellfish Growing Areas

Author: DIANE Publishing Company

Publisher: DIANE Publishing

ISBN: 9780788124235

Category: Shellfish fisheries

Page: 185

View: 6531

Contents: general administrative procedures (state laws and regulations, general administrative procedures to be used by States); laboratory procedures (bacteriological, toxicological, chemical and physical, and quality assurance procedures); growing area survey and classification; controlled relaying; patrol of shellfish harvesting areas; control of harvesting (licensing and permitting harvesters, penalties and sanctions); and aquaculture. Appendices: suggested contingency plan for control of marine biotoxins; and much more. Extensive bibliography.
Posted in Shellfish fisheries

Fish and Shellfish Immunology

An Introduction

Author: Priyabrat Swain,Pramoda Kumar Sahoo,S Ayyappan,S. Ayyappan

Publisher: N.A


Category: Fishes

Page: 296

View: 3928

Posted in Fishes

Low-fat Korean Cooking

Fish, Shellfish & Vegetables

Author: Chin-hwa No,Shirley A. Dorow

Publisher: Weatherhill, Incorporated

ISBN: 9780930878474

Category: Cooking

Page: 76

View: 1037

64 Korean vegetarian & low-calorie dishes have been chosen for good nutrition. You will love the spicy & flavorful taste of vegetable salads as well as fish hot pot, steamed foods, pan-fried foods & deep-fried foods peculiar to the Korean cuisine.
Posted in Cooking


Unlocking the Secrets of the Fifth Taste

Author: Ole Mouritsen,Klavs Styrbæk

Publisher: Columbia University Press

ISBN: 0231537581

Category: Cooking

Page: 280

View: 9081

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Posted in Cooking


A Culinary Guide to the Fish and Shellfish of the World

Author: Kate Whiteman

Publisher: Lorenz Books

ISBN: 9780754811114

Category: Cooking

Page: 128

View: 7574

Essential information on every type of fish and shellfish from salmon to sea urchins. Packed with color photographs and mouth watering recipes that you will love.
Posted in Cooking

Nutrient Requirements of Fish and Shrimp

Author: National Research Council,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Committee on the Nutrient Requirements of Fish and Shrimp

Publisher: National Academies Press

ISBN: 0309216192

Category: Technology & Engineering

Page: 392

View: 6966

Aquaculture now supplies half of the seafood and fisheries products consumed worldwide and is gaining international significance as a source of food and income. Future demands for seafood and fisheries products can only be met by expanded aquaculture production. Such production will likely become more intensive and will depend increasingly on nutritious and efficient aquaculture feeds containing ingredients from sustainable sources. To meet this challenge, Nutrient Requirements of Fish and Shrimp provides a comprehensive summary of current knowledge about nutrient requirements of fish and shrimp and supporting nutritional science. This edition incorporates new material and significant updates to information in the 1993 edition. It also examines the practical aspects of feeding of fish and shrimp. Nutrient Requirements of Fish and Shrimp will be a key resource for everyone involved in aquaculture and for others responsible for the feeding and care of fish and shrimp. It will also aid scientists in developing new and improved approaches to satisfy the demands of the growing aquaculture industry.
Posted in Technology & Engineering