Good Fish_ Sustainable Seafood Recipes From the Pacific Coast - Becky Selengut [93]
truffle salt
tuna. See albacore tuna; bluefin tuna
tweezers, fish
U
unagi (freshwater eel)
V
Vanilla-Apple Vinaigrette, and Char with Roasted Cauliflower
vegetable oil, for high-heat cooking
Venerupis philippinarum. See Manila clams
Vermouth, Mussels with Pancetta and
vermouth, use as cooking wine
videos, how-to. See how-to videos
vinaigrette
Char with Roasted Cauliflower and Apple-Vanilla Vinaigrette
Dungeness Crab Panzanella with Charred-Tomato Vinaigrette
Jerry’s Black Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
squeeze bottles for
Virginicas. See Eastern oysters
W
weathervane scallops
website, for how-to videos. See how-to videos
websites for sustainable seafood resources
Weeknight Linguine with Spot Prawns and Basil
weight conversion of seafood to individual portion sizes
weight conversion of whole crab to crabmeat
White Bean and Sardine Salad with Fried Eggs
white king chinook salmon
white sturgeon caviar
caring for
Caviar on Buttered Brioche with Crème Fraîche and Chives
Celery Root Tart with Caramelized Leeks and Caviar
harvesting or raising methods
harvesting season
species of fish
sustainability of fishing practices
sustainable substitutes
wild fish, questions to ask when buying
wild fish, sustainability of fishing practices
wild salmon
buying tips
caring for
caviar, harvesting method of
Caviar, Potato and Beet Latkes with Horseradish Sour Cream and
caviar, questions to ask when buying
caviar, species and common names of
caviar, sustainability of
cooking tips
deboning, fish tweezers for
deboning, how-to video for
eating raw
filleting knives
Grilled Sockeye Salmon with Fennel Two Ways
Hajime’s Steamed Banana Leaf Salmon
harvesting or raising methods
harvesting season
Jerk-Spiced Salmon with Coconut Pot Liquor and Sweet Potato Fries
persistent organic pollutants (POPs)
Potato and Beet Latkes with Horseradish Sour Cream and Caviar
questions to ask when buying
removing skin from fillets, how-to video for
Roasted Salmon with Morels and Pinot Noir Sauce
species and common names of
sustainability of fishing practices
sustainable substitutes
Wild Salmon Chowder with Fire-Roasted Tomatoes
wild steelhead
wine, cooking
wine pairings
wok-cooked dishes
how to wok-smoke fish at home
how-to video, for wok-smoking fish
Quick Squid with Red Chile Sauce and Herbs
Wok-Seared Squid with Lemongrass, Chile, and Herbs
about the author
When she’s not cavorting around the woods picking wild things or combing the beaches for her next meal, BECKY SELENGUT works as a private chef and cooking teacher. Selengut graduated from the Seattle Culinary Academy at the top of her class and then cut her teeth working the line at several Seattle-area restaurants. An alumna of the internationally renowned Herbfarm Restaurant, Selengut set out on her own in 2004 to start Cornucopia, her private chef and cooking instruction company, followed quickly by the founding of the seasonal, local foods database SeasonalCornucopia.com.
Once a year, Selengut teaches at the famous Rancho La Puerta cooking school in Baja, Mexico. She also holds year-round classes in Seattle, both privately and for PCC Natural Markets and Dish It Up! Selengut sits on the advisory committee for the Shorewood High School culinary arts program, is a member of Chefs Collaborative, and donates books, classes, and dinners each year to numerous charitable organizations. In between gigs, Selengut carries on a lively, awardwinning presence online as Chef Reinvented (www.chefreinvented.com); she is also a freelance writer for Edible Seattle (where she was once asked to go catch crabs and write about it) and Seattle Homes and Lifestyles magazines. She is a coauthor of the Washington Local and Seasonal Cookbook. Selengut lives in Seattle with her sommelier wife, April Pogue, and their two sweet, senile dogs.
1
Go to www.goodfishbook.com for a demonstration of how to debeard and clean mussels.
2
Go to www.goodfishbook.com for a demonstration of how to debeard and clean mussels.
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