The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters

The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters

Aliza Green, Steve Legato

Language: English

Pages: 154

ISBN: 2:00137679

Format: PDF / Kindle (mobi) / ePub

An ocean of fish and seafood preparation techniques at your fingertips!

In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before.

Inside, you'll find:

- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more

- Extensive interviews with seafood experts as they share their old-world, classic skills

- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike

- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs

Whether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!

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toward the flesh so as not to cut into the flesh. Make a second pass: starting from the head end again, cut all the way through the fillet to the belly. 5 Grasp the free edge of the fillet as you’re cutting to hold the fish steady. 6 Still holding the free edge of the fillet, sever the top fillet from the skin by cutting it away at the tail end. 7 Turn the fish so its backbone faces away from you and its head faces your nonwriting hand. Insert the knife above the tail and cut along the

HALIBUT, PLAICE, TURBOT, PETRALE SOLE These bottom-fish swim in the Arctic, Atlantic, Indian, and Pacific oceans. Almost all members of this family are food fish. SALMONIDAE (SALMON FAMILY): SALMON, TROUT, ARCTIC CHAR, LAKE WHITEFISH These fish live in the northern hemisphere but have been introduced in cold waters worldwide for sport fishing and aquaculture. Many are anadromous, living in both fresh and salt waters. SCOMBRIDAE (TUNA FAMILY): BONITO, TUNA, MACKEREL, WAHOO, KINGFISH Members

the package, a sign of age. Aroma: The fish should smell briny and oceanlike or, for freshwater fish, like a clean pond with no muddy aroma. Scales and Gills: The scales should adhere tightly. Lift up the gill cover and examine the gills. They should be cherry-red, not at all brownish, a sign of oxidation. Eyes and Tail: With the exception of a few deep-water fish such as grouper, the eyes should be clear and protruding. (Grouper eyes are naturally cloudy, even when fresh.) The tail should be

appearance when cooking individual portions. Choose the often less expensive head or tail end cuts when cutting the flesh into smaller pieces (for kabobs) or when cooking and picking off the flesh, as for salad. Keep in mind that there will be more waste for these cuts, though they should also be lower in price. Look for freshly cut fish steaks or fillets. Pass up the last pieces of a fish cut earlier in the day or even the day before. The smaller the cut of fish, the faster it will deteriorate.

purple laver (Porphyra), tangle or kombu, and black seaweed (Porphyra abbottae)—an important food for the First Nations people. Our guests also enjoy bull kelp, sea lettuce (Ulva spp., U. fenestrata, U. lactuca, and others), small ribbon kelp (Alaria nana), and sugar kelp (Laminaria saccharina). The herring spawn on kelp (komochi kombu or kazunoko kombu in Japanese) we serve is herring roe fertilized on Macrocystis, or kelp—a major resource for Northwest Native people that is primarily exported

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