Sea Robins, Triggerfish & Other Overlooked Seafood (eBook)
232 Seiten
Skyhorse Publishing (Verlag)
978-1-5107-2643-7 (ISBN)
Today, our oceans contain an abundance of delicious, underutilized, and lesser-known varieties of fish. Frequently, these unfamiliar species are pulled up when commercial fishermen are looking for something else. These non-targeted speciesknown as bycatchare often dumped back into the ocean, dead or barely alive.What if we didnt discard those perfectly edible fish? What if we introduced them to consumers looking for a change on the menu who care about where their seafood comes from? Thats what Sea Robins & Trigger Fish is all abouttaking the pressure off heavily targeted species like swordfish and tuna and introducing home cooks and professional chefs to many new species being unloaded on todays docks.Lets celebrate these other fish in the sea by enjoying a bounty of mouthwatering recipes prepared by Chef Matthew Pietsch, owner of the celebrated Michigan restaurant Salt of the Earth. Pietschs vast culinary knowledge and skill demonstrated through his fun, straightforward approach, will guide seafood lovers every step of the way as he and James Beard award-winner James O. Fraioli encourage seafood consumers to support and promote those underutilized and under-appreciated fisheries while still enjoying quality seafood at an affordable price.
Matthew Pietsch is the executive chef and owner of the celebrated restaurant Salt of the Earth, where he has been directing the farm-to-table concept since day one. He serves up fresh, sustainable seafood and is devoted to sustainability. He resides in Fennville, Michigan.James O. Fraioli has twenty-four cookbooks and a James Beard Award to his credit. His titles have been featured on the Food Network, The Ellen DeGeneres Show, and in the New York Times. The author is notorious for teaming up with celebrity chefs, mixologists, and world-renowned restauranteurs to showcase the best the culinary world has to offer. He resides in Redmond, Washington.Fabien Cousteau is the director of the Fabien Cousteau Ocean Learning Center, a nonprofit dedicated to restoring the world’s bodies of water. He’s also an ocean conservationist and documentary filmmaker. He resides in New York, New York.
Erscheint lt. Verlag | 19.9.2017 |
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Vorwort | Fabien Cousteau |
Sprache | englisch |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
Schlagworte | bycatch • bycatch fish • Catch of the day • chef matthew pietsch • cooked seafood • cooking with bass • cooking with bycatch • cooking with bycatch fish • cooking with different species of fish • cooking with fish • cooking with fish markets • cooking with flounder • cooking with shellfish • cooking with swordfish • cooking your fish • delicious seafood • delicious seafood recipes • eco-friendly food • eco-friendly seafood • fish • fish cookbooks • Fishing • fish markets • fish recipes • fresh fish • gourment fish • gourmet restaurants • Healthy Cooking • healthy food • heavily targeted fish species • homemade sushi • James Beard Award • making sushi • meals with bycatch • new fish species • ocean sustainability • over fishing • Overfishing • preparing bycatch • recipes with fish • recipes with seafood • responsible eating • responsible fishing • restaurants by the ocean • salmon • Salt of the Earth • salt of the earth seafood • Seafood • seafood cookbooks • seafood cooking • seafood recipes • seafood restaurants • serving bycatch • shellfish • shellfish recipes • shrimp cocktail • Sushi • sustainable cooking • underappreciated seafood |
ISBN-10 | 1-5107-2643-8 / 1510726438 |
ISBN-13 | 978-1-5107-2643-7 / 9781510726437 |
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