- 319 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
"A valuable compendium no matter where you live,
Texas Seafood
encourages you to explore uncommon varieties from your local fishmonger." —
The
Wall Street Journal
The abundance of seafood available from the northwest Gulf of Mexico includes hundreds of delicious species that are often overlooked by consumers. Celebrating this regional bounty, Texas Seafood showcases the expertise of longtime fishmongers and chefs PJ and "Apple Srimart" Stoops. Readers will find familiar fish like Red Snapper along with dozens of little-known finfish and invertebrates, including tunas, mackerels, rays, and skates, as well as bivalves, shrimps, crabs, and other varieties, many of which are considered "bycatch" (seafood that a fisher didn't intend to catch), but are no more difficult to prepare and just as delicious as those commonly found at your local supermarket.
The Stoopses provide a complete primer on sourcing these wild-caught delicacies, with fascinating details about habitats and life cycles as well as practical advice on how to discern quality. Texas Seafood concludes with simple, delectable recipes, many infused with the flavors of Apple's Thai heritage. Dishes such as Steamed Curried Crab, Crispy White Shrimp, Escolar on a Grill with Green Mango Salad, Cast-Iron-Roasted Shortfin Mako Shark with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf.
"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
"An important addition to every local foodie's culinary library." — Edible San Antonio
The abundance of seafood available from the northwest Gulf of Mexico includes hundreds of delicious species that are often overlooked by consumers. Celebrating this regional bounty, Texas Seafood showcases the expertise of longtime fishmongers and chefs PJ and "Apple Srimart" Stoops. Readers will find familiar fish like Red Snapper along with dozens of little-known finfish and invertebrates, including tunas, mackerels, rays, and skates, as well as bivalves, shrimps, crabs, and other varieties, many of which are considered "bycatch" (seafood that a fisher didn't intend to catch), but are no more difficult to prepare and just as delicious as those commonly found at your local supermarket.
The Stoopses provide a complete primer on sourcing these wild-caught delicacies, with fascinating details about habitats and life cycles as well as practical advice on how to discern quality. Texas Seafood concludes with simple, delectable recipes, many infused with the flavors of Apple's Thai heritage. Dishes such as Steamed Curried Crab, Crispy White Shrimp, Escolar on a Grill with Green Mango Salad, Cast-Iron-Roasted Shortfin Mako Shark with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf.
"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
"An important addition to every local foodie's culinary library." — Edible San Antonio
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Texas Seafood by PJ Stoops,Benchalak Srimart Stoops in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Frontispiece
- Title Page
- Copyright
- Dedication
- Contents
- Introduction
- Fish
- Invertebrates
- Nuts and Bolts
- Recipes
- Acknowledgments
- Appendix I. Common Seafood Hazards
- Appendix II. Species not Described but of Interest
- Further Reading
- Recipe Index
- General Index