Texas Seafood
Texas Seafood

Author: PJ Stoops

Publisher: University of Texas Press

Published: 2019-11-01

Total Pages: 483

ISBN-13: 1477319220

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“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

Texas Seafood
Texas Seafood

Author: PJ Stoops

Publisher: University of Texas Press

Published: 2019-11-01

Total Pages: 319

ISBN-13: 1477318038

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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 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 are 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 Gulf Coast Swordfish Steaks with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf.

The Seafood Industry
The Seafood Industry

Author: George J. Flick

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 460

ISBN-13: 146152041X

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Although there are excellent books on specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here. The Seafood Industry is designed to cover the spectrum of seafood topics, taking the products from the water to the dinner plate and every stop in between. Information and insights into commercially important species of finfish and shell and their handling and processing are furnished. Chapters are included on fish such wide-ranging topics as retail merchandising of seafood, plant cleaning and sanitation, transportation, and product packaging. Emerging issues and interests, such as aquaculture, waste treatment, and government regulations, also are covered. The information is written so that the processor, wholesale buyer, retailer, or consumer can understand it and put it to practical application. Yet the student and the scientist can find much valuable information within the various chapters. The material included here has proven its practicality, as it is adapted from a self-study course that has been used by hundreds of people in roughly forty states and fifteen foreign countries. The editors and authors have made every effort to furnish the most up-to-date information and technologies available. However, as with any dynamic industry, change is constant. Fishery stocks ebb and flow; consumption patterns shift; new technologies are devised and implemented; and government rules and regulations are rewritten and enacted.

Saltbox Seafood Joint Cookbook
Saltbox Seafood Joint Cookbook

Author: Ricky Moore

Publisher: UNC Press Books

Published: 2019-08-19

Total Pages: 240

ISBN-13: 1469653540

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Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly. In sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys®, an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes.

Cotton's Seafood
Cotton's Seafood

Author: Jim Labove

Publisher: Createspace Independent Publishing Platform

Published: 2016-09-13

Total Pages: 284

ISBN-13: 9781537063584

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Cotton's Seafood is a Cajun autobiographical cookbook. From crawfish boils to cooking shows, from folk art to family traditions, interest in Cajun culture has never been greater. But how Cajun do you really want to be? Spanning five years of research, interviews, writing, and planning, Cotton's Seafood is a cookbook like no other. Throughout the book, Jim LaBove recounts the story of his childhood in the mid-20th century, documenting an oft-overlooked segment of Cajun culture: Bayou Cajuns, the descendants of Acadian immigrants who settled in the marshy coasts of Southeast Texas and Southwest Louisiana. Along the way, Jim shares a wide variety of authentic Cajun recipes from his mother Cora, using the ingredients and methods available to the people in the area at the time. The dishes are deeply tied to Jim's memory of bayou Cajun life in the salt marshes of Southeast Texas. As you learn to cook gumbo, court-bouillon, peach cobbler, and much more like a true Cajun, you will also learn about the rough but rewarding lifestyle that inspired the people who codified these dishes. The book is named after Cotton's Seafood, a locally-renowned fishing and shrimping company that Jim's father Cotton founded in the early 20th century. Gorgeously illustrated with Jim's field sketches, contemporary photographs, and maps of bayou Cajun territory. Exhaustively researched. Lovingly detailed. This is our family legacy, printed and bound. We could not be more proud of it, and we cannot wait to share it with you.