The Louisiana Seafood Bible: Fish Volume 1

( 1 )

Overview

Praise for The Louisiana Seafood Bible: Oysters

"The best cooks in my experience are those who know most about their ingredients. Jerald and Glenda Horst, after their three decades of academic and practical study of Louisiana seafood, are better informed on that subject than anyone else I know. Their seafood bibles are at my right hand as I write my own recipes, reviews, articles, and books."
-Tom Fitzmorris, food critic and radio personality, The Food Show with Tom Fitzmorris

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Overview

Praise for The Louisiana Seafood Bible: Oysters

"The best cooks in my experience are those who know most about their ingredients. Jerald and Glenda Horst, after their three decades of academic and practical study of Louisiana seafood, are better informed on that subject than anyone else I know. Their seafood bibles are at my right hand as I write my own recipes, reviews, articles, and books."
-Tom Fitzmorris, food critic and radio personality, The Food Show with Tom Fitzmorris

Praise for The Louisiana Seafood Bible: Crabs

"Jerald and Glenda Horst's seafood bibles are indispensible, bringing seafood fans closer to the history, lore, and love of Louisiana's gorgeous bounty. Then, to gild the lily, the Horsts lead us along deliciously with easy and delectable recipes. The Louisiana Seafood Bible is a must for every cook and cookbook collector."
-Lorin Gaudin, food writer

"Jerald and Glenda's book captures the essence of the personality of the crab from the boat to the table. Job well done!"
-Harlon Pearce, chairman, Louisiana Seafood Promotion & Marketing Board

From the many finfish varieties to recognizing quality to cooking the tasty swimmers, this collection offers fish lovers a taste of Louisiana's freshest catches. The authors serve up more than seventy-five delectable recipes-paired with mouth-watering photos-that are sure to please any palate. The fifth book of the Louisiana Seafood Bible Series, this collection also includes essays on the Louisiana seafood industry.

Jerald Horst is a retired fisheries expert who taught fisheries science at Louisiana State University for thirty years.

Glenda Horst is the daughter of a commercial fisherman. She learned the basics of Cajun cooking from her mother.

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Product Details

  • ISBN-13: 9781455615278
  • Publisher: Pelican Publishing Company, Incorporated
  • Publication date: 9/20/2012
  • Pages: 256
  • Sales rank: 332,017
  • Product dimensions: 8.00 (w) x 9.25 (h) x 1.00 (d)

Meet the Author

JERALD HORST is a retired fisheries expert who taught fisheries science at Louisiana State University for more than 30 years.

GLENDA HORST was born and raised on Bayou Sorrell, Louisiana. The daughter of a commercial fisherman, she learned the basics of Cajun cooking from her mother.

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Table of Contents

Preface 9

Acknowledgments 11

Part I Fish

A Wealth of Fishes 15

Sea Dogs 24

A Life in the Fish Business 57

America's Oldest Market 68

Finfish Product Forms 76

Getting Skinned on Fish Names 78

What Is Surimi? 80

Louisiana's Caviar 82

Country of Origin Labeling 85

Recognizing Quality Fish: The Nose Knows 87

Spaghetti Worms in Fish 91

Fish Poisoning 94

Finfish and Food Additives 96

Storing Fresh Fish 99

Fresh or Frozen? 103

Finfish and Cholesterol 105

Are Fatty Fish Fattening? 107

Seafood Allergies 108

How to Fillet a Fish 110

Part II Recipes

Recipes 115

Index 253

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted November 13, 2012

    I have three of mr Horst's books, shrimp, crabs, oysters, and i

    I have three of mr Horst's books, shrimp, crabs, oysters, and i love'em. Next will be fish. i love to cook so, i will try all of these recipes. 5 star

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