Title: Good fish
Description: "Wild salmon. Scallops. Black cod. Albacore tuna. These are some of the good fish. Yet making smart seafood choices has never been more confusing or more vitally important for our planet and our health. Chef and seafood advocate Becky Selengut "knows from good fish," and in a voice that's informed but also friendly and infused with her edgy wit, she untangles the morass of information around seafood, enabling the reader to make the best sustainable seafood choices. Find out how good fish are caught, what to avoid, what to look for when you buy seafood, how to store it at home, when it's in season, and questions you should ask your fishmonger before you pull out your wallet. The accompanying 75 recipes range from simple (think quick, weeknight suppers prepared by a busy mom or dad) to more complex (think experienced home cooks who want to wow friends at a dinner party). Fifteen pacific coast "good fish" are featured in the book, including finfish, shellfish, and littlefish. Selengut's spouse, a wine sommelier, contributes wine pairings - and occasionally beer and tequila pairings! - for each recipe. At a time when our oceans are being depleted of seafood at an alarming rate, Good Fish is an essential resource for anyone who wants to continue to enjoy seafood now and in the future"--

"This is a Pacific Coast sustainable seafood cookbook with 75 recipes that range in complexity from simple (think weeknight suppers) to more ambitious (think experienced home cooks who want to impress their friends at a dinner party). The author also includes detailed information about each particular fish including buying tips, storage tips, information about when it's in season, and questions you might want to ask your fishmonger before purchasing it. The book is divided into three sections: finfish, shellfish, and little fish. There are fifteen chapters, including: clams, mussels, oysters, crab, shrimp, scallops, wild salmon, pacific halibut, black cod, rainbow trout, albacore tuna, arctic char, sardines, squid, and caviar. The author's partner is a wine sommelier and has contributed wine pairings for each recipe"--
Subjects: Cooking (Seafood), American Cooking, Pacific Northwest style, Sustainable aquaculture, COOKING / Specific Ingredients / Seafood, Cooking, american, pacific northwest style, International cooking, Cooking (seafood), Aquaculture