The Pacific Northwest seafood cookbook : salmon, crab, oysters, and more

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 regions 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 offerfrom stars like halibut and oysters to unsung heroes like lingcod and smeltand 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 regions 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 If you are going to follow links, please bookmark your page before linking. INTRODUCTION HOW TO USE THIS BOOK Quick Pickled Shallots HOW TO BUY AND STORE SEAFOOD A BRIEF HISTORY OF PACIFIC NORTHWEST SEAFOOD FISH SALMON: ICON OF THE REGION Culture and Cuisine of the Salmon People Salmon Types How to Fillet Salmon How to Remove Pin Bones and Skin Slow-Roasted Salmon Salmon Salad Cedar Plank–Grilled Salmon Salmon Pot Pie Grilled Salmon with Fennel and Charred Tomato Relish Salmon Chowder Pan-Seared Salmon with Basil and Mint Salmon Sinigang Miso-Cured Salmon Three Peppercorn Potted Salmon HALIBUT: A SILLY LOOKING FISH Roasted Garlic and Parmesan Baked Halibut Halibut and Asparagus en Papillote Halibut Veracruz Azeri-Style Halibut Shashlik with Narsharab Halibut Sausage in Chard Leaves Crispy-Skin Halibut with Creamed Minty Peas and Morel Mushrooms Halibut Chicharrones ALBACORE: NOT JUST IN CANS Albacore Pasta Salad Albacore Tacos Chreime Albacore Lunch Bowl Albacore Crudo Tuna Niçoise Salad COD (AND NOT-COD) IPA-Battered Cod Marinated Cod Tacos Black Cod Kasuzuke Marinated Black Cod Lingcod Chawanmushi Lingcod Mutabbaq Samak One-Pan Rockfish Dinner TROUT: THE EVERYMAN FISH Trout Amandine Trout in Saor Chinese-Inspired Whole Trout Trout with Spring Pea Salsa Verde SHELLFISH CRAB: THE LOBSTER OF THE WEST How to Kill and Clean a Live Crab How to Pick a Crab Steamed Dungeness Crab with Lemon Drawn Butter Dungeness Crab Deviled Eggs Crab Esquites Dungeness Crab Pasta PNW Crab Cakes with Chive Aioli Dungeness Crab and Baby Beet Salad Dungeness Mac and Cheese Crab Mofongo Aligue Rice with Tomato Salad SHRIMP: OUR DANGEROUS ADDICTION Salt-Baked Spot Prawns Honey-Walnut Spot Prawns Shrimp Bisque Spot Prawns Two Ways Shrimp Rolls Bay Shrimp Louie CLAMS: FROM FAMILIAR TO WEIRD Pacific Northwest Steamed Clams Rainier Beer, Romanesco, and Ras el Hanout Manila Clams Manila Clams with Peas and Green Garlic Black Bean Clams Razor Clam Risotto Panko-Crusted Razor Clam Feet Geoduck Sashimi OYSTERS: START SMALL How to Shuck an Oyster Hangtown Fry Grilled Oysters Dressed Oysters with Roasted Pepper Granita Oyster Fritters with Fennel Salad Chanterelle Mushroom and Oyster Stew MUSSELS: CHEAP AND DELICIOUS How to Debeard a Mussel Moules Marinières Tea-Smoked Mussels with Mayonnaise Red Curry Mussels Mussels with Apple and Bacon . . . AND MORE MULTI-FISH RECIPES AND OTHER SEA CREATURES Cioppino Pacific Northwest Moqueca Pink Scallop Ceviche and Leche de Paloma Cocktail Indonesian Grilled Scallop Pouches Sea Urchin Pasta Sauce Salt and Pepper Squid Squid with Summer Vegetables Grilled Octopus with Spruce Oil and Quick-Cured Huckleberries Mimosa Sardine Salad Cornmeal-Crusted Smelt with Caper Aioli ACKNOWLEDGMENTS INDEX "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. 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."--Page 2 of cover