This gift-sized cookbook, nicely illustrated with photos of Pike Place Public Market, promotes and supports buying, preparing and consuming the fresh seafood found at the Seattle landmark.
Pacific Northwest seafood stocks are among the best managed, most sustainable and safest to eat in the world. This revised edition of Pike Place Public Market Seafood Cookbook (originally published in 1997) excludes recipes for species that are endangered or whose harvesting methods threaten other sensitive species like marine birds or sea turtles.
"The finfish and shellfish varieties highlighted in the recipes in this book are (so far) sa to buy and eat," Braiden Rex-Johnson assures.
Her book includes an overview of the Pike Place Public Market's history and tips on selecting and preparing seafood. The 50 or so recipes are grouped by the primary species used in the dish: Halibut, Salmon and Smoked Salmon, Alaskan Spot Prawns and Bay Shrimp, Clams, Crab, Mussels, Oysters and The Odd Kettle of Seafood (albacore tuna, sablefish, smelt, sturgeon, trout, steelhead, scallops, squid).
"Buy fish that are less well known or popular," Rex-Johnson advises. "Everybody knows how delicious fesh king salmon can be, but how many people have tried lesser-known species, such as coho or keta? Or how about farm-raised trout, tilapia, or catfish?"
Look to the back of the book for recipes for some seafood sauces and an appendix of seafood preparation techniques.