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Product Description
Review
"Don't know your flounder from your halibut? Here's the book you need."--"Relish "magazine
"Any cook with a pledge to get smarter about consuming sea creatures ought to have Aliza Green's new palm-size paperback in hand."--"The Washington Post"
"Any cook with a pledge to get smarter about consuming sea creatures ought to have Aliza Green's new palm-size paperback in hand."--"The Washington Post"
Product Description
Doctors now recommend eating fish or shellfish two to three days a week, to reap the plentiful health benefits. For many, however, this is a daunting suggestion - the variety and number of different kinds of fish and shellfish is overwhelming. "Field Guide to Seafood" has come to the rescue. Continuing Quirk's successful line of food-related Field Guides, this book explains in detail everything you need to know about different kinds of seafood, from how it's sold to how to select it, how to cook it, and what flavours it goes with best. Full-colour photos aid in identification at the fishmonger. Don't go shopping without it!
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First Sentence
As our oceans become depleted of once abundant fish, choosing a fish is an important decision. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index
As our oceans become depleted of once abundant fish, choosing a fish is an important decision. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews
Most Helpful Customer Reviews
Format:Paperback
It's been really great to have a handy little book so that I can try new types of seafood. Really love the similar flavours and food matching.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
6 reviews
14 of 14 people found the following review helpful
Good tool for buying seafood
19 April 2007
Format:Paperback
I have purchased several books on seafood hoping to find one that is devoted to the basics of buying seafood (intended for the seafood challenged). This is the book I was searching for ! It describes the various varieties of fish and shellfish, gives alternate names for them, tells something about them, gives ideas for preparation and recipes and tells what to look for in buying them. It is well organized by alphabetical listing of names and very easy to use. I have spent considerably more on other seafood books but this is my favorite.
5 of 5 people found the following review helpful
A great pocket-sized guide to a broad range of seafood!
13 Oct 2009
Format:Paperback|Amazon Verified Purchase
Have you ever been confused with the name attached to a particular fish? Have you found yourself wondering whether the fish on display is fresh or not? Are you interested in trying a new seafood, but you'd rather know SOMETHING about it before you commit your wallet and your kitchen?
If you answered "yes" to any of these questions, you might want to invest in this little book, Field Guide To Seafood, by Aliza Green.
The book is organized logically, with some general information about fish and fish preparation, then going through 100+ species or varieties of seafood, from canned tuna to wahoo to octopus to eel. There's a lot here! And the center of the book has a large number of high-quality photographs of whole fish, fish fillets, and other seafood "sections" that you might find in a store.
One thing I really appreciated about this book is its notation for numerous species about conservation issues. Green recommends either the Oceans Alive seafood guide, or the Monterey Bay Aquarium's Seafood Watch guide. "As our oceans become depleted of once abundant fish, choosing a fish is an important decision" (p. 1). She even provides an email address for asking her a question personally!
Here's an example of the detail provided in one of the entries:
Chilean Sea Bass
-Other names
-General description
-Location and season
-Characteristics of the meat
-How to choose
-Storage
-Preparation
-One suggested recipe
-Flavor affinities
And Green doesn't sugarcoat the conservation issues: "Far less plentiful now because of overfishing, this slow-growing fish has been decreasing in size. Many are caught by illegal pirate fishermen, who take fish that are less than eight years old, before they begin to reproduce" (p. 33-34).
It's all here, whether I want to read about it or not! "The loggerhead sea turtle (Caretta caretta) is used to make a famous Maltese stew called stuffat tal-fekruna" (p. 282). Ouch! But then, "According to conservationists, much of the shark fins are being cut from living sharks in a process called finning, leading to a rapid decline in global shark populations. Shark fins have also been reported to have high levels of toxic mercury" (p. 291).
So it's all here... the good, the bad, and... the delicious. This field guide is designed to help you make wise choices. Use a Seafood Watch guide as a bookmark, and you've got a great combination!
If you answered "yes" to any of these questions, you might want to invest in this little book, Field Guide To Seafood, by Aliza Green.
The book is organized logically, with some general information about fish and fish preparation, then going through 100+ species or varieties of seafood, from canned tuna to wahoo to octopus to eel. There's a lot here! And the center of the book has a large number of high-quality photographs of whole fish, fish fillets, and other seafood "sections" that you might find in a store.
One thing I really appreciated about this book is its notation for numerous species about conservation issues. Green recommends either the Oceans Alive seafood guide, or the Monterey Bay Aquarium's Seafood Watch guide. "As our oceans become depleted of once abundant fish, choosing a fish is an important decision" (p. 1). She even provides an email address for asking her a question personally!
Here's an example of the detail provided in one of the entries:
Chilean Sea Bass
-Other names
-General description
-Location and season
-Characteristics of the meat
-How to choose
-Storage
-Preparation
-One suggested recipe
-Flavor affinities
And Green doesn't sugarcoat the conservation issues: "Far less plentiful now because of overfishing, this slow-growing fish has been decreasing in size. Many are caught by illegal pirate fishermen, who take fish that are less than eight years old, before they begin to reproduce" (p. 33-34).
It's all here, whether I want to read about it or not! "The loggerhead sea turtle (Caretta caretta) is used to make a famous Maltese stew called stuffat tal-fekruna" (p. 282). Ouch! But then, "According to conservationists, much of the shark fins are being cut from living sharks in a process called finning, leading to a rapid decline in global shark populations. Shark fins have also been reported to have high levels of toxic mercury" (p. 291).
So it's all here... the good, the bad, and... the delicious. This field guide is designed to help you make wise choices. Use a Seafood Watch guide as a bookmark, and you've got a great combination!
3 of 3 people found the following review helpful
great reference
30 Jun 2008
Format:Paperback|Amazon Verified Purchase
I bought this book as part of a birthday present for my wife. It is a wonderful reference on the subject.
The book is largely a reference guide to fresh and prepared fish and shellfish (generally). It is in a standard field-guide format with a section of pictures, and a larger section describing the seafood, how to select it, preparation suggestions, etc.
This is not a "cookbook" as such. However, it is very helpful or people who may want to have such a handy reference.
The book is largely a reference guide to fresh and prepared fish and shellfish (generally). It is in a standard field-guide format with a section of pictures, and a larger section describing the seafood, how to select it, preparation suggestions, etc.
This is not a "cookbook" as such. However, it is very helpful or people who may want to have such a handy reference.
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