Field guide to seafood: How to identify, select, and prepare virtually every fish and shellfish at the market
Green, A. (2007). Field guide to seafood: How to identify, select, and prepare virtually every fish and shellfish at the market. Quirk Books: Philadelphia . ISBN 978-1-59474-135-7. 309 pp.
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| Beschikbaar in | Auteur |
VLIZ: Exploitation of natural resources RES.123 [105630]
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| Abstract |
At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more! With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer! This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item. Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it! |
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