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Seafood Cookbooks and Recipes
Fish and seafood dishes are very popular in many countries around the world.
Here are some seafood recipes:
- Arbroath smokie - This is one of British cuisine's (or more
precisely Scottish cuisine's) most famous dishes. It originates from Arbroath in Scotland,
and is a lightly smoked haddock.
- Bouillabaisse - This fish stew is a popular dish in French cuisine,
and originates from the city of Marseille.
The stew is made from a variety of different fish and shellfish, to which are added
celery, leeks, onions and tomatoes. The vegetables and fish are prepared separately,
the cooked stewed vegetables being poured over
French bread seasoned with bread crumbs, olive oil and chili peppers ("rouille").
- Calamari - Squid, usually cut into rings, and then deep-fried in batter.
- Caldeira - This a stew from
Portuguese cuisine.
It is made from fis (and sometimes shellfish),
with onion, potato and tomatoes. Spices are also added,
the exact choice depending on the region and chef, and may include
allspice, cloves, curry powder, ginger, nutmeg, and saffron.
- Ceviche - This seafood salad is one of Peruvian cuisine's
most famous dishes. It is made from raw fish with sliced onions, with lemon juice, lime or bitter
orange (naranja agria).
- Clam chowder - This is a soup made from milk or cream, with
clams, onions, potato,
and sometimes bacon. Perhaps most famous version of the recipe is that from
New England cuisine, which is known outside its
home region as "New England clam chowder" or "Boston clam chowder".
In New York city,
a different version of the recipe is produced, which also has tomatoes added, and is known as
"Manhattan clam chowder".
- Crab cakes - Patties
made from
crab meat and breadcrumbs, which are cooked by baking or frying.
They are usually flavored with seasoning, sometimes herbs as well, and
often a little
Worcestershire sauce or
mustard. There are many different variations
on the basic recipe, and crab cakes are particularly popular in
Southern cuisine ("Maryland crab cakes")
and New England cuisine.
- Fish and chips - This is one of British cuisine's
most famous dishes. It is made from by dipping cod or plaice in batter and then deep frying.
The fish is served with thickly cut
French fries ("chips"), with mushy peas
(a paste made from mashing cooked green peas), and is traditionally flavored with salt and vinegar.
- Hákal - This is a very famous dish from Icelandic cuisine,
but it is not to everyone's taste. It is made from fermenting the meat of basking shark for several
weeks, and has a strong ammonia smell.
- Lutfisk - This is a dish from Swedish cuisine. It contains
stockfish (air-dried white fish), and is prepared using a very complicated process
involving soda lye (a caustic soda solution).
- Paella - This rice dish from Valencia is one of
Spanish cuisine's most famous recipe.
Apart from rice, it contains rice, saffron and olive oil, and the dish is usually garnished with
meat, seafood, and vegetables.
- Salt fish and ackee - This dish is a famous dish from
Jamaican cuisine. It is considered one of
island's national dishes, and is particularly popular as a breakfast.
The salted cod is washed and rehydrated. Ackee, which is a type of fruit,
is prepared separately by boiled - note: ackee must ripe, and carefully and properly prepared,
as if this is not done correctly, it can be poisonous.
Finally the cod and ackee and sautéed together with peppers, tomatoes, and spices.
- Sannakji - This is a famous dish from
Korean cuisine. It is made from a live
small
octopus, cut in pieces, lightly seasoned and served.
It should be so fresh, that the
octopus pieces are still moving when served!
- Sushi - This is one of Japanese cuisine's most
famous dish. It is made from vinegared rice which can be topped with fish, seafood, meat or vegetables.
Raw fish (sashimi) is sometimes used as the topping.
Here are some seafood cookbooks:
These web sites may also be of interest:
Related pages on this web site:
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Bravo
Released: 2009-09-29
DVD
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Stoney Wolf Productions
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DVD |
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Wild Harvest Videos
VHS Tape
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(2 VHS Video Set) COOKING SEAFOOD: America's leading Certified Master Chef Milos Cihelka demonstrates: Determine seafood freshness; soft shell crabs grilled or sauteed; boiled Maine lobster; determine sex of lobsters; broiled Maine lobster; stuffed Flounder with crabmeat; scallops sauteed with fresh herbs; how to make polenta. FRESHWATER FISH: Chev Cihelka demonstrates: Walleye sauteed in hazelnut crust; grilled steelhead Trout; Bass sauteed Tosca; Whitefish with horseradish meringue; grilled catfish with red bean salsa; pan fried crappies; poached salmon; whitefish paprika; bass blackened cajun style; rainbow trout stuffed with mushrooms; best way to keep fish. Award winning recipes on each video. |
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Wild Harvest Videos
Released: 1996-10-30
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Directed by Peter Brown
Film Ideas, Inc.
Released: 2008-05-05
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Now released on DVD and VHS this popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook's delight. Seafood Pasta & Baked Ice Cream Cake: Shrimp, scallops and pasta are especially flavorful cooked in an aluminum foil pouch, followed by easy and delicious baked ice cream cake.This product is manufactured on demand using DVD-R recordable media. Amazon.com's standard return policy will apply. |
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Film Ideas, Inc.
Released: 2008-06-30
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Now released on DVD, this popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook's delight. Shrimp, scallops and pasta are especially flavorful cooked in an aluminum foil pouch, followed by easy and delicious baked ice cream cake. This product is manufactured on demand using DVD-R recordable media. Amazon.com's standard return policy will apply. |
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IVS Teleproductions
VHS Tape
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This is a how to propare eleven gourmet fish dishes by a master chef from Life Video Chef series. |
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By Myrtle Reed
General Books LLC
Paperback (166 pages)
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The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cookery (Meat); Cooking / General; Cooking / Specific Ingredients / Meat; House |
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By Mark Kurlansky
Random House Trade Paperbacks
Released: 2007-01-09
Paperback (336 pages)
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“Part treatise, part miscellany, unfailingly entertaining.”
–The New York Times
“A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”
–Rocky Mountain News
Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster.
For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system for the city’s congested waterways.
Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
“Suffused with [Kurlansky’s] pleasure in exploring the city across ground that hasn’t already been covered with other writers’ footprints.”
–Los Angeles Times Book Review
“Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.”
–The Wall Street Journal
“Kurlansky packs his breezy book with terrific anecdotes.”
–Entertainment Weekly
“Magnificent . . . a towering accomplishment.”
–Associated Press
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By Judi Strada
For Dummies
Paperback (288 pages)
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Product Description:
Demystify the sushi bar experience Stuffed with tips and tricks -- you’ll roll, press, and mold sushi like a pro! From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You’ll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making -- and make it fun! Discover how to: - Find the right equipment and ingredients
- Understand the special language of sushi
- Make fragrant sushi rice
- Prepare vegetarian and fish-free recipes
- Dish up sushi-friendly drinks and side dishes
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By Rick Moonen
Houghton Mifflin Harcourt
Hardcover (448 pages)
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Product Description:
Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.
No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookeryfrom poaching to grilling to sautéingas well as on all the most popular seafood dishesfrom appetizers, to soups and salads, to burgers and pasta.
The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier. |
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By Trevor Corson
HarperCollins
Released: 2007-05-29
Hardcover (384 pages)
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Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it—is revealed in this entertaining documentary account by the author of the highly acclaimed The Secret Life of Lobsters. When a twenty-year-old woman arrives at America's first sushi-chef training academy in Los Angeles, she is unprepared for the challenges ahead: knives like swords, instructors like samurai, prejudice against female chefs, demanding Hollywood customers—and that's just the first two weeks. In this richly reported story, journalist Trevor Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking. With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling. The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history. |
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By Hideo Dekura & Ryuichi Yoshii
Periplus Editions
Hardcover (240 pages)
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The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease.
Featuring a wide variety of recipes for:
Planning and preparing a sushi meal
Sushi rolls
Nigiri-sushi
Molded sushi
Hand-Rolled sushi
Vegetarian sushi
Chirashi-sushi
Wrapped sushi
Sushi rice in fried tofu bags
Sushi in a bowl
New sushi
Drinks, sauces and side dishes |
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By Linda Greenlaw
Hyperion
Released: 2005-07-06
Hardcover (224 pages)
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The very best New England recipes from America's most beloved fisherman -- and her mother! A New England cookbook from Linda Greenlaw and her mother. Linda Greenlaw has already let readers in on the thrilling, often hilarious onboard lives of fishermen. Now she and her mother reveal what happens onshore -- in fishermen's kitchens. Packed with colorful anecdotes about seaside life and brimming with more than seventy-five delicious recipes ranging from Penobscot Bay Clam Dip and Point Lookout Lobster Salad to Fishermen's Beef with Guinness, Down East Crab Cakes, and Maine Blueberry Pie, this collection showcases the talents and idiosyncratic charms of the Greenlaw family, as well as the delicious cuisine of coastal New England. Written in Linda's inimitable and witty style, Stuffed to the Gills is a cookbook that you'll want to savor, and you won't be able to resist serving up its delicious New England classics to your hungry crew! |
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By Tom Douglas
William Morrow Cookbooks
Released: 2006-05-09
Hardcover (160 pages)
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Where do you get the best crab cakes? Ask one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen. Tom thoroughly examines every thorny, crab cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at all? What kind of crabmeat: Dungeness, king, or Peeky Toe? Are the best crab cakes pan-fried, deep-fried, or not even cooked? Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab Cakes, Pesto Risotto Crab Cakes, and Crab Louie Cheesecakes. There are crab cake sandwiches, breakfast crab cakes, and crab cake sauces and salsas. |
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By Mark Bittman
Wiley
Paperback (544 pages)
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Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes. |
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By Mark Kurlansky
Recorded Books
Audio Cassette
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The Cod - wars have been fought over it, revolutions have been triggered by it, national diets have been based on it, economies and livelihoods have depended on it. To the millions it has sustained, it has been a treasure more precious that gold. This book spans 1,000 years and four continents. From the Vikings to Clarence Birdseye, Mark Kurlansky introduces the explorers, merchants, writers, chefs and fisherman, whose lives have been interwoven with this prolific fish. He chronicles the cod wars of the 16th and 20th centuries. He blends in recipes and lore from the Middle Ages to the present. In a story that brings world history and human passions into captivating focus, he shows how the most profitable fish in history is today faced with extinction. |
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By Leslie Bloom
John Wiley & Sons Inc
Paperback (354 pages)
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By Braiden Rex-Johnson
Ten Speed Press
Released: 2005-06-01
Hardcover (144 pages)
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For close to 100 years, Seattle’s Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover’s paradise. In this colorful gift edition cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is the perfect gift for any seafood-loving soul and a great souvenir to bring the best of the market home. |
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By Jerald Horst
Pelican Publishing
Released: 2009-04-28
Hardcover (232 pages)
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There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now considered America's favorite seafood. Advancements in transportation and communication have brought the coastal delicacy inland in the last few decades, resulting in a surge of popularity nationwide. Even as the taste for shrimp has drifted farther away from its seaside origins, it remains a traditional staple in the Gulf Coast region. Coauthor and fisheries expert Jerald Horst provides a wealth of information about the shellfish, including biology, history, industry, and meal preparation. Shrimping has been a commercial industry in Louisiana since the 1870s. Based on his scientific knowledge, practical experience, and more than four decades near the Louisiana coast, Horst's advice is valued among those in the industry. He expounds on the art and science of purchasing shrimp based on size, count, and weight. Recommending specific locations for stocking up during the season, the author warns against common misconceptions in choosing shrimp. Along with his wife, Glenda, Horst is also adept at the art of cooking shrimp. The couple has included seventy-seven home-style recipes personally tested in their own kitchen. Molds, casseroles, gumbos, and salads reveal the variety of tastes that can be concocted from the small crustacean. Each recipe has been taken from residents of the Gulf, with four stars indicating the best of the best. |
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By Mark Bittman
Wiley
Paperback (544 pages)
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Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes. |
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By Rick Stein
Ten Speed Press
Released: 2008-04-01
Paperback (264 pages)
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Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. RICK STEIN'S COMPLETE SEAFOOD offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques. |
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By Roy Yamaguchi
Ten Speed Press
Released: 2005-06-01
Hardcover (248 pages)
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Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy’s Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood. |
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By Barbara Seelig Brown
American Diabetes Association
Paperback (184 pages)
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Meals that are naturally delicious, low-fat, and diabetes-friendly!
Naturally low in fat and packed with protein and healthy omega-3 fats, seafood is a perfect choice for fresh meals that fit well into a diabetes meal plan. Unfortunately, most seafood cookbooks on the market take what’s naturally a healthy ingredient and add heavy cream sauces, fatty oils, or fried batters. The results are unhealthy meals packed with fat and cholesterol that could potentially wreck a diabetes self-care plan. With The Diabetes Seafood Cookbook, author Barbara Seelig-Brown has put together over 100 meals that deliver seafood’s nutrition-dense benefits without skimping on taste. Brown has refined the art of coaxing delicious meals from healthy ingredients, while keeping the process simple and approachable. |
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By Virginia T. Elverson
Shearer Publishing
Hardcover (215 pages)
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By Gary Rainer Puetz
Arnica Publishing
Hardcover (198 pages)
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Invariably, when Gary Puetz does in-store demonstrations or appears on cooking programs he finds himself ansereing the same questions from people: What type of fish should I buy? How much should I buy? How do I prepare it? And What should I serve with it?" Chef Puetz ansers those questions and more in this comprehenive combination recipe and how-to cookbook. Over 90 recipes and menus are included along with 150 color photos. The book will include a section, "Frequently Asked Questions." An overview of seafood consumption in the US, case studies: How does seafood promote good health? as well as fat an calorie content charts and seasonable availability and and extensive "Seafood Tips" section. |
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By Carolyn Miller
Free Press
Hardcover (120 pages)
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Savory crab cakes, panfried to a crisp golden brown. Succulent sea bass roasted on a bed of fennel. Tender lobster meat cloaked in drawn butter. When it comes to fish and shellfish, there is no end to the variety of dishes both flavorful and quick-cooking that can grace your table.In the pages of William-Sonoma Collection Seafood, you'll find more than 40 recipes for innovative appetizers and entrées as well as updated renditions of all the time-honored classics, from aromatic mussels marinière to hearty seafood paella. Whether you want to whip up a simple supper of Cajun-spiced catfish served with greens or present an elegant dish of lobster risotto drizzled with white truffle oil to hungry guests, here are ideas to suit every occasion. The recipes are accompanied with colorful photos and helpful sidebars on ingredients and cooking techniques, making each dish easy to envision and simple to prepare. A glossary and basics section round out everything you need to know to handle seafood with success, from skinning fillets and removing pin bones to testing for doneness. An essential addition to the kitchen bookshelf, Seafood will inspire the busy cook to prepare and enjoy a healthful and delicious fish or shellfish dish on any night of the week. |
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