Substitution advice allows you to make a recipe with the fish you’re able to find. Just because a recipe calls for cod doesn’t mean another flaky white fish won’t do, like haddock or hake. Any time there’s a worthy alternative, we’ll include it in a substitution box so you can make these vibrant recipes no matter your access.
Learn the everyday need-to-know fish recipes. The chapters open with one on the core fish recipes that display easy, essential, transferable techniques—think Pan-Seared Salmon Steaks, Perfect Poached Fish, Sautéed Tilapia, and Clams Steamed in White Wine. You can serve these preparations with one of the many sauce or relish recipes we provide, and pair them with your favorite sides. Once you learn these basics, the rest of fish cookery is about applying these techniques to multicomponent dishes.
Be inspired by flavorful, foolproof, globally-inspired recipes. You’re going to cook more fish if the recipes are appealing and approachable. Make dinner easy with our quick-to-prepare fish dishes—along with the guarantee that they’ll be satisfying and great-tasting. Miso-Glazed Salmon, Pan-Seared Tilapia with Blistered Green Beans and Pepper Relish, Brazilian Shrimp and Fish Stew (Moqueca), and Mediterranean Couscous Salad with Smoked Trout are weeknight-friendly and sure to please.
Cook the fish you love, but also learn new types to try. Recipes are listed in the front of the book by fish type so you can easily identify a fresh preparation of one of your go-to purchases. But we’ll also empower you to move beyond the go-to. Stick only to salmon because you know how to cook it? We’ll help you find varieties you also might like (arctic char, for example, is similar in flavor to salmon).
We demystify how to purchase fish. Is fresh fish better than frozen? What should you look for at the fish counter? What if you’re interested in seafood sustainability? We teach you how to shop for seafood with confidence.
“’Fish shouldn’t be scary,’ the team at America’s Test Kitchen writes in the introduction to this wildly useful guide to cooking fish and shellfish. They make good on the promise to demystify cooking seafood, serving up 198 easily sourced and prepared recipes, offering advice on techniques such as breaking down a lobster or prepping salmon, and dispensing tips on buying seafood (’fish should smell sweet like the sea’)…The book’s depth, breadth, and practicality makes it a must-have for seafood lovers.”—Publisher’s Weekly
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