Good Fish_ Sustainable Seafood Recipes From the Pacific Coast - Becky Selengut [87]
Escabèche, Halibut, with Anchovy and Almond Salsa Verde
European flats
F
Fanny Bay oysters. See Pacific oysters
farmed versus wild seafood
“Faux-Nagi,” Tataki’s
fennel
Grilled Sockeye Salmon with Fennel Two Ways
Mussels with Sweet-and-Sour Cabbage and Saffron Aioli
Skillet Sardines with Fennel, Currant, and Pine Nut Salad
Fettuccine with Clams and Marjoram, Homemade
Figs, Caramelized, and Seared Albacore with Ratatouille
filleting fish, how-to video for
filleting knives
films, on sustainable seafood
finfish
fish, farmed versus wild
fish, fresh versus frozen
eating raw seafood
freezing fish, proper method for
selecting quality seafood, how-to video for
sustainability of
thawing frozen fish safely
fish, sustainability of. See sustainable seafood basics
fish, tools for deboning See also how-to videos
fish eggs. See caviar, sustainable
“FISH” rules
fish sauce
fish scalers
fish spatulas
fish tweezers
“flaking” versus “just flaking,” in fish cookery
flour, emmer
flour, gluten-free
flowers, edible
dandelions, about
Gin-and-Tonic-Cured Albacore with Dandelion Crackers and Lime Cream
salmonberry blossoms, about
Smoked Halibut with Stinging Nettle Sauce and Nettle Gnocchi
Four-Star Duck Eggs
frozen fish. See fish, fresh versus frozen
G
galangal
geoduck
caring for
cleaning, how-to video for
Geoduck Crudo with Shiso Oil
harvesting or raising methods
species
gill-netting
Gin-and-Tonic-Cured Albacore with Dandelion Crackers and Lime Cream
ginger
galangal
Grilled Squid with Tamarind and Orange
Halibut Coconut Curry with Charred Chiles and Lime
Jerry’s Black Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
Sake-Steamed Black Cod with Ginger and Sesame
Tamarind and Ginger Clams
Tom Yum Goong (Spicy Shrimp and Lemongrass Soup)
Wok-Seared Squid with Lemongrass, Chile, and Herbs
gluten-free flour
Gnocchi, Nettle, with Smoked Halibut and Stinging Nettle Sauce
golden trout. See rainbow trout
“good FISH” rules
greens
Char with Grilled Romaine, Grapes, and Balsamic Vinegar
Grilled Sockeye Salmon with Fennel Two Ways
Hangtown Fry
Jerk-Spiced Salmon with Coconut Pot Liquor and Sweet Potato Fries
Olive-Oil-Poached Albacore Steaks with Caper–Blood Orange Sauce
Paddlefish Caviar Hash
Roasted Black Cod with Bok Choy and Soy Caramel Sauce
Roasted Halibut with Radicchio-Pancetta Sauce, Peas, and Artichokes
Sake-Steamed Black Cod with Ginger and Sesame
Scallops, Grits, and Greens
Smoked Sardines with Piquillo Pepper Sauce
grilled dishes
Char with Grilled Romaine, Grapes, and Balsamic Vinegar
Grilled Sockeye Salmon with Fennel Two Ways
Grilled Spot Prawns with “Crack Salad”
Grilled Squid with Tamarind and Orange
Grits, Scallops, and Greens
Guinness Cream, Mussels with
Gulf oysters. See Eastern oysters
H
Hajime’s Steamed Banana Leaf Salmon
halibut. See Pacific halibut
Hangtown Fry
harvest tags, on commercial shellfish
harvesting methods. See sustainable seafood basics
Hash, Paddlefish Caviar
herbs
Herb Oil
Homemade Fettuccine with Clams and Marjoram
Mussels with Apple Cider and Thyme Glaze
Newspaper Crab with Herb Avocado Sauce
Quick Squid with Red Chile Sauce and Herbs
Scallops with Carrot Cream and Marjoram
Scallops with Tarragon Beurre Blanc
Seared Albacore with Ratatouille and Caramelized Figs
Weeknight Linguine with Spot Prawns and Basil
Wok-Seared Squid with Lemongrass, Chile, and Herbs
See also basil; lemongrass; mint; shiso; tarragon
hijiki, about
Hijiki and Cucumber Salad
Hippoglossus stenolepis. See Pacific halibut
Homemade Fettuccine with Clams and Marjoram
hook and line fishing (trolling)
Horseradish Sour Cream and Caviar, with Potato and Beet Latkes
“hot-smoking” method
how to use this book
how-to videos
butterflying sardines
cleaning and cooking crabs
cleaning and cutting up squid
cleaning and debearding mussels
cleaning geoducks
deboning rainbow trout
deboning sardines
deboning wild salmon
deveining shrimp
filleting fish
making quenelles with caviar
overview
removing adductor muscle from scallops
removing skin