Description
Book SynopsisA sumptuous cookbook and illustrated guide to identifying, catching, buying, cooking, and savoring more than two hundred species of fish and seafood from the Texas Gulf.
Trade ReviewA valuable compendium no matter where you live,
Texas Seafood encourages you to explore uncommon varieties from your local fishmonger. * Wall Street Journal *
By documenting in such detail what's below the surface in our Texas waters, [
Texas Seafood] reveals a treasure. Not just for a local market but beyond: the national and even global market. * Edible Houston *
A compendium of just about all the seafood you can eat—and catch—in Texas…an important addition to every local foodie's culinary library. * Edible San Antonio *
'Comprehensive' is an understatement for this book…After the insightful fish facts and tips on catching, buying, and prepping seafood, the recipes are a revelation…
Texas Seafood proves to be equal parts culinary encyclopedia, environmentalist manifesto, and love letter to the Gulf. * Texas Monthly *
From familiar species, such as shrimp, tuna, crab, and red snapper, to the lesser-known (yet delicious) species often overlooked by consumers,
Texas Seafood is a celebration of our regional bounty. * The Literary South *
A comprehensive volume that guides the reader through hundreds of lesser-known edible species found in the Gulf waters along the Texas Coast...This encyclopedic hardcover is a must have for anyone [interested] in the food and fish of Texas. * Houston Food Finder *
From steamed curried crab to chicken-fried ribbonfish, [
Texas Seafood's] meals will have readers eating like they're right on the Texas Gulf Coast. * Alcalde *
[
Texas Seafood is] a must-have for anyone even remotely interested in the bounty the state's waters have to offer…This one's a catch, y'all. Don't miss out. * San Antonio Express-News *
Table of Contents
- Introduction
- Fish
- 2. Inshore Mixed Bag
- 3. Croakers (Sciaenidae) and Grunts (Haemulidae)
- 4. Jacks (Carangidae)
- 5. Great and Small Pelagic Fish: Tunas and Mackerels (Scombridae) and Herrings (Clupeidae)
- 6. Snappers (Lutjanidae)
- 7. Groupers and Seabass (Serranidae)
- 8. Offshore Reef, Rubble, and Rock Fish
- 9. Deepwater Groundfish
- 10. Assorted Blue-Water Pelagic Fish
- 11. On the Subject of Gulf Marine Eels
- 12. Rays, Skates, and Sharks
- Invertebrates
- 13. Bivalves, Gastropods, Cephalopods, and Oddball Invertebrates
- 14. Shrimp, Crabs, and Other Crustaceans
- 15. A Few Words about Edible Plants Found Close to the Water’s Edge
- 16. Some Honorary Freshwater Inclusions
- Nuts and Bolts
- 17. Finding, Buying, and Processing Seafood
- 18. The ABCs
- 19. Buying and Storing Seafood
- 20. Cutting Fish, Cleaning Crabs, and Shucking Oysters
- Recipes
- 21. Whole Fish
- 22. Cut Fish
- 23. Crustaceans
- 24. Bivalves, Gastropods, and Cephalopods
- 25. Preserving the Catch
- 26. Bits and Pieces
- Acknowledgments
- Appendix I. Common Seafood Hazards
- Appendix II. Species Not Described but of Interest
- Further Reading
- Recipe Index
- General Index
