For thousands of years, the abundance of fish and shellfish in the
Pacific Northwest created a seafood paradise for the Indigenous peoples
hunting and gathering along the region's pristine waterways, and, later,
for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along
with many others), who have made this region home. Drawing on these
diverse influences, the region fostered a cuisine that is as varied as
its people, yet which remains specifically Northwestern.
Here, food writer Naomi Tomky leads readers through an exploration of
this cuisine. She starts with the basics of buying great-tasting and
sustainable seafood, surveys the variety of seafood on offer--from stars
like halibut and oysters to unsung heroes like lingcod and smelt--and
shares 75 delicious recipes reflecting the people who live in the region
today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab
Deviled Eggs, and Pink Scallop Ceviche.
From the first cut of salmon, prized for its rich flavor and
versatility, to the last crack of the sweet Dungeness crab, Tomky covers
grilling, curing, and baking, and shares secrets for tricky tasks like
removing pin bones and mussel beards. She explains how flavor-packed
spot prawns put other shrimp to shame and why the region's razor clams
are unparalleled. For curious seafood rookies in search of the perfect
fool-proof salmon and barnacled fish-cooking veterans looking for a new
way to enjoy their favorite catch, The Pacific Northwest Seafood
Cookbook is a must-have guide to cooking, and eating, the region.
Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales,
Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.
