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Good Fish: Sustainable Seafood Recipes from the Pacific Coast

Good Fish: Sustainable Seafood Recipes from the Pacific Coast [Kindle Edition]

Becky Selengut

Print List Price: £18.44
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Product Description

Product Description

It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.

Product details

  • Format: Kindle Edition
  • File Size: 7435 KB
  • Print Length: 288 pages
  • Publisher: Sasquatch Books (5 April 2011)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00512MAXM
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
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Most Helpful Customer Reviews on (beta) 4.8 out of 5 stars  26 reviews
21 of 21 people found the following review helpful
5.0 out of 5 stars Approachable, enjoyable and delicious! 25 April 2011
By Michele Weingeist - Published on
Format:Paperback|Verified Purchase
I've had the great fortune of taking a class from the chef and author, Becky Selengut, so I was excited and a bit nervous about getting this book. Excited because I've found her straight-forward, witty teaching manner to be very helpful (and fun). Nervous, because I was worried that her personality wouldn't come through in the book. But she nailed it. The book is educational - I love fish but hardly ever cook it because I don't know what kind to buy and, I'm not the best cook. Selengut easily explains what fish to buy, what to look for on the label and what questions to ask at the store. The recipes are fantastic. Following her instructions, we prepared the most amazing scallops - cooked to perfection. This from "Good Fish" on cooking scallops: "Heat your pan over high heat. (Now many of you will read that, defy me, and turn your heat down to medium high. Trust me, and get your hand off that dial.)"...she was so right!

As a reluctant cook, it is a real treat for me to read a book that is straight-forward, educational, creative and entertaining. Good Fish is a great addition to any cook's collection.
23 of 25 people found the following review helpful
5.0 out of 5 stars Fascinating and delicious 15 April 2011
By DCmm - Published on
Format:Paperback|Verified Purchase
I just received this book yesterday, and decided to make a recipe from it for my anniversary dinner tonight. I was nervous, because I wanted the anniversary dinner to be a success, and you never know how a new recipe will turn out...but it turns out that "Wok-seared squid with lemongrass, chile, and basil" is absolutely delicious, with tender squid and a great blend of Thai flavors. It was definitely a hit for dinner tonight, and I know that I will be making it again, along with many other recipes from this book.

Overall, the book is beautiful, with lovely and enticing photos of the recipes. And Selengut's engaging narrative throughout the book about the best way to prepare fish and seafood, as well as how to select and purchase seafood in a sustainable way, makes the book a five-star purchase for me, as well as a book that I could see giving as a gift to others who enjoy cooking and eating seafood.

You won't regret purchasing this item! Happy cooking and eating...
13 of 13 people found the following review helpful
5.0 out of 5 stars Smart and delicious! 22 April 2011
By V. Savares - Published on
Format:Paperback|Verified Purchase
I think this is just what this seafood loving world needs. Becky does a great job of describing what type of fish you should look for, if you are interested in sustainable seafood. The recipes within are delicious. I made the grilled sockeye salmon with fennel two ways, and it was fantastic! The book is highly informative without being snooty, and Clare Barboza's photography is absolutely beautiful.
14 of 16 people found the following review helpful
5.0 out of 5 stars Chef inspired by another chef... 8 Jun 2011
By Greg Johnson - Published on
I am a Seattle Chef and Father and try to inspire other parents to cook real food for their families with my website [...].
Little did I know my girls would take over the kitchen and use another Seattle chef's cookbook to make me dinner!
I have learned a lot from Becky's book (and apparently so have my girls) and I hope you will too.
Highly recommend a purchase of this great book!!
Chef and father, Greg Johnson
6 of 6 people found the following review helpful
5.0 out of 5 stars Great, attainable fish recipes 16 Sep 2011
By Michele Kellett - Published on
Our family made a commitment long ago to cooking seafood 3-4 times a week -- it's an excellent source of high-quality, low-fat protein, and (hello!) we live in Seattle, where wonderful seafood is available all year round. Two problems keeping that commitment: the seafoods whose stocks I knew were well-managed (salmon, halibut, black cod, crab, oysters, clams) can be expensive; also, most cookbooks and most seafood recipes seem skewed to East Coast and Atlantic species. Becky's recipes, besides being inventive and delicious and do-able, solve both problems. She explains how some very inexpensive seafood (rainbow trout, squid, sardines) is sustainably raised/managed and why it's good for you. And she focuses on Pacific species. Our battery of seafood recipes has expanded exponentially with the arrival of this wonderful book. (Two caveats: Becky is allergic to garlic, so you might want to add it to, say, the Jerk-Spiced Coho with Kale. And she has a very, very light hand with the hot peppers -- I'm no pepper fiend, but I've doubled the amounts called for.)
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