Good Fish

Description

Learn to shop for—and cook—Pacific coast seafood that’s good for your health and the planet, with 100 recipes, plus cooking techniques and practical tips for buying

Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring. From shellfish to finfish to “littlefish” (think sardines), find recipes for 20 varieties of “good fish” (plus even more recipes for salmon!). There are also cooking techniques (such as how to sear a scallop perfectly), tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe. 

Included are recipes for: Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar.

Good Fish is a bible for Pacific coast sustainable seafood.”[A cookbook] meant to be pored over… Selengut gives an easy-read course on how to choose and store seafood.”
—Washington Post 

“Good Fish lives up to its name. Not only does it help the reader buy fish and shellfish that’s actually good, it guides the home cook toward equally good seafood results on the plate.”
—Paul Greenberg, Bestselling author of American Catch
 
“Good Fish is go-to in my kitchen! Selengut’s recipes for the consciously minded piscivore strike a balance between chef-y and practical…reveals the secrets of good fish cookery.” 
—Langdon Cook, author of Upstream: Searching for Wild Salmon, from River to Table
 
“Good Fish celebrates ethical seafood through delectable recipes that enshrine Selengut not only as a formidable culinary force, but as an indispensable guardian of our oceans. We need more chefs like this.”
—Casson Trenor, author of Sustainable Sushi and Time magazine’s “Hero of the Environment”
 
“I love Becky’s wit almost as much as her great recipes! I can’t think of a better kitchen guide to seafood, especially our Pacific Northwest favorites.”
—Randy Hartnell, Founder and President, Vital Choice Wild Seafood & Organics
 
Praise for the original edition: 

We know our ocean fish are beleaguered—the dilemma is we still want them for dinner. Solution: Good Fish… The easy-but-unusual recipes include the best version of Hangtown Fry we’ve seen, and even the nuts-and-bolts sustainability spiel slips down like a nice fresh oyster.
—Sunset Magazine

“Not only was each meal delicious, but also both of us learned something from each dish… This book will ALWAYS be in our kitchen. We think it should be in yours too.
—Gluten-Free Girl and the Chef

Whether you’re a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from “Jaws” at the mere thought of buying — let alone cooking — a live Dungeness crab, “Good Fish”…deserves a spot in your kitchen.
—The Seattle Times

With “Good Fish,” Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few. Gorgeous color photos are part of the mix, along with entertaining vignettes from the author…
—The Oregonian

In Good Fish Becky Selengut presents the perils of the world’s oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. She teaches us how to cook seafood most home cooks shy away from, like scallops, sardines and squid, but also helps us perfect our technique for cooking our favorites such as salmon, halibut and clams.
—Seattle Weekly

[Becky Selengut] is a smart and funny writer, a talented and experienced chef, and we desperately needed a book with this subtitle: “sustainable seafood recipes from the Pacific Coast.” …If you like to eat fish and you live in the Northwest, this book needs to be on your shelf.
—Edible SeattleWhen she’s not squid jigging, fishing, or cavorting through the woods picking wild things for her next meal, BECKY SELENGUT is a private chef, author, humorist, and cooking teacher. A regular instructor for PCC Natural Markets and The Pantry, Selengut is also a private chef and author of two other books How to Taste and Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms, and co-author of Not One Shrine: Two Food Writers Devour Tokyo. In her spare time she co-hosts a comedy podcast called Look Inside This Book Club where she reviews only the free Look Inside samples of outrageous romance novels. Selengut lives on Capitol Hill in Seattle with her wife and their two dogs.CN

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