The abundance of seafood available from the northwest Gulf of
Mexico includes hundreds of delicious species that are often
overlooked by consumers. Celebrating this regional bounty, Texas
Seafood showcases the expertise of longtime fishmongers and chefs
PJ and "Apple Srimart" Stoops. Readers will find familiar fish like
Red Snapper along with dozens of little-known finfish and
invertebrates, including tunas, mackerels, rays, and skates, as
well as bivalves, shrimps, crabs, and other varieties, many of
which are considered "bycatch" (seafood that a fisher didn't intend
to catch), but that are no more difficult to prepare and just as
delicious as those commonly found at your local supermarket. The
Stoopses provide a complete primer on sourcing these wild-caught
delicacies, with fascinating details about habitats and life cycles
as well as practical advice on how to discern quality. Texas
Seafood concludes with simple, delectable recipes, many infused
with the flavors of Apple's Thai heritage. Dishes such as Steamed
Curried Crab, Crispy White Shrimp, Escolar on a Grill with Green
Mango Salad, Cast-Iron-Roasted Shortfin Mako Shark with Rio Grande
Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to
savor the best of the Gulf.
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