The Pacific Northwest’s abundance of fish and shellfish long sustained indigenous peoples hunting and gathering along the region’s coasts, inlets, and fjords. Combined with decades of immigration, people from diverse cultures have contributed to creating a cuisine that is as varied as its inhabitants, yet remains specific to this place and its fresh bounty.
From the first cut of salmon, prized for its rich flavor and versatility, this book covers grilling, curing, and baking. Learn to crack into Dungeness crab, more tender than any other, and sweeter than lobster. See how flavor-packed spot prawns put other shrimp to shame, and why the region’s razor clams are unparalleled.
In The Pacific Northwest Seafood Cookbook, food writer Naomi Tomky explains what to look for to buy fresh, sustainable seafood, shares secrets for tricky tasks like removing pin bones and mussel beards, and provides 75 delicious recipes including:
Cedar Plank Grilled Salmon
IPA-Battered Cod
Dungeness Crab Deviled Eggs
Pink Scallop Ceviche
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