By Paul Johnson, Isaac Cronin, Jay Harlow
"Any rather prepare dinner will locate The California Seafood Cookbook tremendous useful...offering valuable details on West Coast fish and shellfish."—Alice Waters, writer of In the golf green Kitchen
First released in 1983, The California Seafood Cookbook has bought 128,000 copies—and counting! this pretty encyclopedic advisor to seafood cooking is entire with a hundred and fifty recipes emphasizing simplicity, clean materials, and ethnic and local tastes, in addition to an leading edge method of the endless chances of this renowned food. The seventy-five species snap shots and the illustrated concepts will turn out worthy to chefs and seafood fans. absolutely part the featured species are present in Gulf, Pacific, and Atlantic waters, and every recipe indicates applicable substitute fish and shellfish from different areas. 139 colour illustrations
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Additional info for The California Seafood Cookbook: A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast, and Beyond
Diversity: Mid-Atlantic to New England. Season: All 12 months. extra plentiful in the summertime. fats content material: Low. Yield: 15–40 in step with pound, shucked. to be had kinds: Shucked, sometimes dwell. Bay Scallop (Pecten irradians) Description: Symmetrical bivalve. Cieam with gentle brown, crimson or gentle yellow mottling. measurement: 2 inches throughout. variety: Shallow bay waters and salt ponds of the Atlantic and Gulf coasts. Season: in the neighborhood regulated. in most cases to be had fall and iciness. fats content material: Low. Yield: nearly 90–100 in keeping with pound, shucked. to be had kinds: Shucked, reside (infrequently). The scallop is the single free-swimming mollusc. It can't carry its shell jointly tightly and dies speedy out of water. it really is shucked as a question in fact. In the US we devour in simple terms the abductor muscle, the massive muscle which connects the shells; in Europe the muscle and roe or the whole scallop is eaten. The bay scallop is a pride and infrequent at the Pacific coast. so much of what are bought right here as bay scallops are small deep-sea scallops from Florida referred to as calico scallops (Argopecten gibbus). the bigger sea scallop is the main commonly to be had scallop and the foundation of the industrial fishery. whilst clean, sea scallops are very good in taste and texture and are appropriate to a much wider number of cooking tools and parts than the extra soft bay scallop. Sea scallops make scrumptious Ceviche (page 70). they're often utilized in fish stuffings and mousse combinations. Bay scallops are most sensible easily sautéed or poached with a cream-based sauce. Grilled Scallops with Bacon possible choices: huge oysters Serves four four slices of bacon 1 pound sea scallops (if better than 1 ounce each one, lower in part around the grain) Juice of one lemon Blanch the bacon in boiling water for three mins to take away the various fats and to partly prepare dinner it. utilizing small wood or steel skewers, pierce one finish of the bacon then skewer a scallop. Weave within the bacon and upload one other scallop. Fill the skewers, alternating bacon and scallops. Grill 3–4 mins over sizzling charcoal, or a bit longer below a broiler, turning the scallops as soon as. Serve at the skewers with a squeeze of lemon juice. Sichuan Scallops The highly spiced sizzling taste of this sauce complements instead of overwhelms the candy style of the scallops. possible choices: Shrimp or prawns Serves four or extra as an aspect dish Serves 2 as a major path 1 egg white ½ pound sea scallops minimize in part around the grain 2 tablespoons fowl inventory 1 tablespoon Sichuan bean paste (page forty three) 1 tablespoon dry sherry or rice wine 1 teaspoon soy sauce 2 tablespoons oil 1–2 tablespoons chopped garlic 2 teaspoons chopped ginger 1 stalk celery reduce into ¼-inch slices Beat the egg white till frothy. Toss the scallops within the egg white and refrigerate them. In a small bowl, mix the inventory, bean paste, sherry and soy sauce. Drain the surplus egg white from the scallops with paper towels. warmth the oil in a wide skillet or wok. Sauté the garlic and ginger for 10 seconds over excessive warmth. upload the celery and scallops and stir-fry for 30 seconds.