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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with fish & seafood
Seasonal Caribbean Lionfish brings together the allure of the
Caribbean Sea and the Caribbean island life that is being
threatened by the lionfish. It engages readers to understand how
this evasive species is damaging our coral reefs and is endangering
the delicate balance of marine life. So many locals live happily
close to the earth and now depend on a sustained vigilance to enjoy
the rhythm of nature. The venomous lionfish must be hunted by
divers who individually spear each fish for market. Intriguingly
this fish may seem a bit more dangerous to eat - but fear not. The
lionfish has the starring role of good vs evil. Good to eat and
enjoy its succulent flavor, yet bad for the fragile coral reef
environment if left unchecked. My mission is to get people excited
about eating lionfish and at the same time rewarding them for
benefiting the environment sustainably. It is a revealing, how to
cook lionfish cookbook about sustainability and Caribbean
adventure. The colorful mosaic of its people and magnificent array
of seasonal ingredients make this corner of the world a dynamic
cultural food exchange. Cooking in season and local takes advantage
of the best tasting ingredients at peak ripeness. Join the culinary
seasonal journey exploring locally farmed and exotic tropical
tastes including: mango, papaya, pineapple, passion fruit, coconut,
plantains, dasheen, Malibar spinach, avocado, limes and bread
fruit. This lionfish cookbook is a practical guide to unpretentious
fish cooking with big and bold Caribbean flavors. Discover how to
blend the spices of the Caribbean into your cooking, while using
easy to understand techniques. Recipe examples include lionfish
coconut ceviche, pan roasted lionfish with passionfruit, banana
leaf grilled lionfish, and spicy lionfish tacos with mango chow
chow. These delicious recipes allow plenty of room for the talented
fun-loving home cook or professional to cook flexibly and think
creatively.
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.
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