Sea Robins, Triggerfish & Other Overlooked Seafood: The Complete Guide to Preparing and Serving Bycatch
DescriptionToday, our oceans contain an abundance of delicious, underutilized, and lesser-known varieties of fish. Frequently, these unfamiliar species are pulled up when commercial fishermen are looking for something else. These nontargeted species--known as bycatch--are often dumped back into the ocean, dead or barely alive. What if we didn't discard those perfectly edible fish? What if we introduced them to consumers looking for a change on the menu who care about where their seafood comes from? That's what Sea Robbins, Triggerfish, & other Overlooked Seafood is all about--taking the pressure off heavily targeted species like swordfish and tuna and introducing home cooks and professional chefs to many new species being unloaded on today's docks. Let's celebrate these other fish in the sea by enjoying a bounty of mouthwatering recipes prepared by Chef Matthew Pietsch, owner of the celebrated Michigan restaurant Salt of the Earth. Pietsch's vast culinary knowledge and skill demonstrated through his fun, straightforward approach, will guide seafood lovers every step of the way as he and James Beard award winner James O. Fraioli encourage seafood consumers to support and promote those underutilized and underappreciated fisheries while still enjoying quality seafood at an affordable price.
September 19, 2017
8.9 X 1.2 X 11.1 inches | 2.9 pounds
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About the Author
Chef Matthew Pietsch is the executive chef and co-owner of celebrated Salt of the Earth in Fennville, Michigan, and Principle Food & Drink in downtown Kalamazoo. Matthew has built his businesses by focusing on sustainable ingredients and relation-ships while facilitating genuine hospitality to each and every guest. He lives in Fennville, Michigan, with his Border Collie "Mise en Place" (Meezy). James O. Fraioli has twenty-six cookbooks and a James Beard Award to his credit. His titles have been featured on the Food Network, on The Ellen DeGeneres Show, in O, The Oprah Magazine, and in the New York Times. The author is notorious for teaming up with both celebrity and up-and-coming chefs along with world-renowned restauranteurs to showcase the best the culinary world has to offer. He resides in Bellevue, Washington. Visit him online at www.culinarybookcreations.com.
"Sea Robins, Triggerfish & Other Overlooked Seafood is a must-have addition to the library of seafood lovers, especially those of us who care about the origins and sustainability of the fish and shellfish we choose to eat." --Dr. Richard Murphy, director of science and education, Ocean Futures Society "Seafood lovers will be happy to hear there are a multitude of abundant bycatch stocks that offer a world of exciting new flavor experiences." --Paul Zemitzsch, founder, Explore Green "The obvious choice for your health and for the health of the oceans is to serve ecologically friendly seafood from reputable sources. Sea Robins, Triggerfish & Other Overlooked Seafood is an excellent resource for the environmentally conscious chef." --Jason Tanner, owner, Kasilof Seafoods/Tanner's Fresh Fish "I catch a lot of other species when targeting certain fish. Because most of my bycatch are edible--and delicious--I'm selling them to fishmongers. This creates a growing interest in new species. Sea Robins, Triggerfish & Other Overlooked Seafood clearly demonstrates there can be a responsible approach to the future of seafood." --Jason Chin, commercial fisherman, F/V Silver Fin