Fish

The Complete Guide to Buying and Cooking: A Seafood Cookbook

By: Mark Bittman

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Paperback | 26 January 1999

At a Glance

Paperback
384 Pages

Dimensions(cm)
22.86 x 20.96 x 2.54

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$46.99

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From New York Times bestselling author Mark Bittman, Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish.

Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry in Bittman's book describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips.

Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes!

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Acknowledgments	p. xi
Preface	p. xiii
Introduction	p. 1
Buying Fish	p. 5
Is Fish Good for You?	p. 13
Preparing and Cooking Fish	p. 18
Basics and Staples	p. 39
Anchovy	p. 51
Barracuda	p. 54
Blackfish	p. 55
Bluefish	p. 57
Bonito	p. 64
Butterfish	p. 65
Carp	p. 68
Catfish	p. 73
Char	p. 77
Clams	p. 78
Cobia	p. 89
Cod	p. 90
Conch	p. 101
Crab	p. 105
Crayfish	p. 114
Croaker	p. 117
Cunner	p. 119
Cusk	p. 119
Dogfish	p. 120
Eel	p. 124
Flatfish	p. 127
Grouper	p. 133
Haddock	p. 140
Hake	p. 142
Halibut	p. 143
Herring	p. 149
Jack	p. 149
John Dory	p. 150
Kingfish	p. 150
Lobster	p. 151
Mackerel	p. 159
Mahi-mahi	p. 166
Mako Shark	p. 170
Monkfish	p. 173
Mullet	p. 181
Mussels	p. 183
Ocean Perch	p. 190
Octopus	p. 194
Orange Roughy	p. 198
Oysters	p. 199
Pollock	p. 206
Pompano	p. 211
Porgy	p. 214
Pout	p. 217
Rockfish	p. 218
Sablefish	p. 223
Salmon	p. 226
Sardine	p. 239
Scallops	p. 243
Scrod	p. 252
Sea Bass	p. 253
Shad	p. 257
Shrimp	p. 260
Skate	p. 273
Smelt	p. 277
Snail	p. 280
Red Snapper	p. 283
Spot	p. 291
Squid	p. 292
Striped Bass	p. 305
Sturgeon	p. 309
Swordfish	p. 313
Tilapia	p. 320
Tilefish	p. 321
Trout	p. 325
Tuna	p. 328
Turbot	p. 338
Weakfish	p. 340
Whitebait	p. 343
Whiting	p. 345
Wolffish	p. 350
Index	p. 353
Table of Contents provided by Syndetics. All Rights Reserved.

Fish

The Complete Guide to Buying and Cooking: A Seafood Cookbook

At a Glance

Paperback

Shipping

How to return your order

Defective items

You Can Find This Book In

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