Texas Seafood
University of Texas Press (Verlag)
978-1-4773-1803-4 (ISBN)
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.
PJ Stoops and Benchalak Srimart Stoops are experienced fishmongers and were the chefs at Foreign Correspondent, a farm-to-table northern Thai eatery that was named one of Bon Appétit’s Best New Restaurants in 2015. PJ Stoops was also the driving force behind Houston’s “Total Catch Market,” a regular event that sold bycatch seafood from the Gulf of Mexico.
Introduction
1. The Gulf and Fishing
Fish
2. Inshore Mixed Bag
3. Croakers (Sciaenidae) and Grunts (Haemulidae)
4. Jacks (Carangidae)
5. Great and Small Pelagic Fish: Tunas and Mackerels (Scombridae) and Herrings (Clupeidae)
6. Snappers (Lutjanidae)
7. Groupers and Seabass (Serranidae)
8. Offshore Reef, Rubble, and Rock Fish
9. Deepwater Groundfish
10. Assorted Blue-Water Pelagic Fish
11. On the Subject of Gulf Marine Eels
12. Rays, Skates, and Sharks
Invertebrates
13. Bivalves, Gastropods, Cephalopods, and Oddball Invertebrates
14. Shrimp, Crabs, and Other Crustaceans
15. A Few Words about Edible Plants Found Close to the Water’s Edge
16. Some Honorary Freshwater Inclusions
Nuts and Bolts
17. Finding, Buying, and Processing Seafood
18. The ABCs
19. Buying and Storing Seafood
20. Cutting Fish, Cleaning Crabs, and Shucking Oysters
Recipes
21. Whole Fish
22. Cut Fish
23. Crustaceans
24. Bivalves, Gastropods, and Cephalopods
25. Preserving the Catch
26. Bits and Pieces
Acknowledgments
Appendix I. Common Seafood Hazards
Appendix II. Species Not Described but of Interest
Further Reading
Recipe Index
General Index
| Erscheinungsdatum | 08.11.2019 |
|---|---|
| Zusatzinfo | 151 b&w illus. |
| Verlagsort | Austin, TX |
| Sprache | englisch |
| Maße | 178 x 229 mm |
| Gewicht | 767 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-4773-1803-8 / 1477318038 |
| ISBN-13 | 978-1-4773-1803-4 / 9781477318034 |
| Zustand | Neuware |
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