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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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RYKODISC
Released: 2009-09-29
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Click Here | - BRAVO CHEF: FISH & SEAFOOD (DVD MOVIE)
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Stoney Wolf Productions
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DVD |
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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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By Mark Kurlansky
Walker & Company
Hardcover (304 pages)
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A history of the fish that has led to wars, stirred revolutions, sustained economies and diets, and helped in the settlement of North America features photographs, drawings, and recipes, as well as the natural history of this much sought after fish." |
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By Mark Kurlansky
Random House Audio
Released: 2006-02-28
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Before New York City was the Big Apple, it could have been called the Big Oyster. Now 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, whose influence on the great metropolis remains unparalleled.
For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution 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 island hunting ground of the Lenape Indians to the death of the 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.
Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend.
With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious. |
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By Rick Moonen
Houghton Mifflin Harcourt
Hardcover (448 pages)
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Click Here | - ISBN13: 9780618531196
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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 cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from 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 Judi Strada
For Dummies
Paperback (288 pages)
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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 Myrtle Reed
BiblioBazaar
Paperback (318 pages)
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Other fish who have just been weaned and are beginning to notice solid food will repeatedly take a hook too large to swallow and be dragged into the boat literally by the skin of the teeth. |
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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 Trevor Corson
Harper Perennial
Released: 2008-09-02
Paperback (416 pages)
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Click Here | - ISBN13: 9780060883515
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Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history. |
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By Ted Nugent
Regnery Publishing, Inc.
Paperback (224 pages)
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In this cookbook, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information and, of course, recipes. |
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By James Peterson
William Morrow Cookbooks
Released: 1996-04-15
Hardcover (418 pages)
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Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time. |
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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 Aliza Green
Quirk Books
Paperback (384 pages)
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There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all just Field Guide to Seafood. Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one. Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers. Don't buy seafood without it! |
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By Cooking Light
Oxmoor House
Paperback (144 pages)
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When it comes to preparing quick, great-tasting entrees that are low in fat and calories, fish and shellfish are hard to beat. This new addition to the Cooking Light series includes over 170 delicious recipes for selecting, preparing, storing, serving, and enjoying seafood. In addition to special sections on outdoor cooking and superfast entrees, Cooking Light Fish & Shellfish includes five complete menus and 'No-Fail' instructions in an easy-to-follow format. What's more, customers can cook decadent seafood entrees, and still get in and out of the kitchen in a hurry. |
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By Leslie Bloom
John Wiley & Sons Inc
Paperback (354 pages)
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By Mark Bittman
Wiley
Paperback (544 pages)
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Click Here | - ISBN13: 9780028631523
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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 Jerald Horst
Pelican Publishing
Released: 2010-02-11
Hardcover (224 pages)
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Click Here | - ISBN13: 9781589807693
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This compendium of crawfish information offers biological facts and scores of home-style recipes. The Louisiana seafood industry--past and present--is discussed and a fascinating essay about a day in the life of a crawfisher is included. Jerald Horst has worked in the seafood industry and he and his wife have collected and tested crawfish recipes for decades. From the birth of the crawfish industry in the 1800s to present-day obstacles to commercial fishing, this encyclopedic cookbook provides an abundance of history as well as recipes, health information, and Louisiana culture. Highlights include the mudbug's popularity explosion in the 1950s, an illustrated guide to peeling the crustacean, and "Four Star" recipes for Crawfish Omelets and Delta Crispy Crawcakes. |
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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 Virginia T. Elverson
Shearer Publishing
Hardcover (215 pages)
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By Better Homes and Gardens
Meredith Corporation
Hardcover (160 pages)
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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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Parragon Inc
Hardcover (240 pages)
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