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Home > Cookbooks > Fish and Seafood
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by Jacobs, Greta and Alexander, Jane
Published: 11/2/2005
144 pages
, Paperback
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IN STOCK
Usually ships in
1 to 2 business days
Ships from
Jessica's Biscuit
merchant info
Item# 439732
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In order to receive your shipment by Thanksgiving you must place your order no later than the following dates: 11/04/09 for USPS Standard, 11/13/09 for USPS Priority, 11/13/09 for UPS Ground, and 11/18/09 for UPS 2-3 Day Express.
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Product Description:
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This book offers dozens of creative ways to prepare one of the Atlantic's most delicious--and most abundant--fish. It includes easy, kitchen-tested recipes for chowders, salads, fish cakes, sandwiches, fritters, soups, and even a pate. Old standards, such as Baked Stuffed Bluefish, and more exotic selections, such as Thai-style Blue Satay, will make even the most bluefish-rich household a place of culinary diversity. Also included are a primer on filleting and basic cooking methods, plus instructions on how to smoke bluefish and how to steam fillets in your dishwasher! This sixth edition includes several new recipes, archival photographs, and amusing anecdotes about bluefish and bluefishing.
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Item# 439732
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What our Kitchen Experts Say
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Buy fish the day you plan to cook it and keep it in the coldest part of the fridge (all the way in the back). Or keep it on ice in a colander set in a bowl, which should keep it good for a day or two. Freezing fish makes it a little mushy; fine for broiling or stews, not great for sautes.
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