Terri Dien - The Big 10 Fish & Seafood Cookbook: 10 Seafood, 80 Recipes, 240 Variations

Copyright 2019 by Rockridge Press, Emeryville, California

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Interior and Designer: Matt Girard
Art Producer: Janice Ackerman
Editor: Carolyn Abate
Production Editor: Chris Gage
Photography: 2019 Darren Muir. Food Styling by Yolanda Muir.

Vintage Nautical Illustrations: Mr. Vintage/creativemarket.com.
: Courtesy of Carolyn Shek.
ISBN: Print 978-1-64152-995-2 | eBook 978-1-64152-996-9
R0

For my family: Alice, Jacob, Tim, Erica, J. R., Emilia, Everly, Alex, Brian, and my husband, Paul. For their love and support and for never complaining about my food.

CONTENTS

Fish and seafood have been a part of my life for as long as I can remember. Both my parents love seafood, and we ate it as often as possible. Fish is good for your brain! they would insist. Fearing that I wouldnt have a healthy brain, I ate as much of it as I could. A tuna fish sandwich on a toasted plain bagel became my favorite snack.

I grew up in lower Manhattan, in the neighborhood of the South Street Seaport near the Fulton Fish Markets original location. Weeknight dinners often included a steamed fish that my mom bought live in Chinatown. In the summer, we enjoyed pans of seafood paella the size of bus hubcaps. When I got sick, Id get a deep bowl of red clam chowder instead of the traditional chicken noodle soup. We celebrated the New Year with my dads homemade bouillabaisse. When we moved to San Francisco, I discovered new favorites, specifically California sushi rolls, cioppino, steamed Dungeness crab, and white clam chowder served in a sourdough bread bowl.

In college, I liked to impress friends with my cooking. Linguine with clams was a go-to recipeat first using canned clams, because a can opener and hot plate were all I had access to in a college dorm room. Once I started living on my own, I graduated to fresh clams. When the George Foreman grill came out, it became my favorite way to grill salmon because it would cook the fish evenlymy first ever life hack.

In culinary school, I learned fish butchery, as well as advanced fish cookery. We learned how to fillet salmon one day; how to skin it the next. I got good and fast at peeling 20 pounds of shrimp. One of my first restaurant jobs was in a seafood restaurant, where I shucked thousands of oysters, made countless sushi rolls, and steamed dozens and dozens of clams and mussels.

For the last 15 years, Ive been a chef instructor, teaching people from all walks of life how to cook. Among the classes I enjoy the most are the ones in which we cook fish, make paella, or grill shrimp. Being a chef instructor is so rewarding when we get to discuss the health benefits of eating more fish, what sustainability means, and how to eat more sustainably at home. I know its confusing to most folks: Is cooking fresh fish always best over frozen fish? When it comes to omega-3 fatty acids and omega-6 fatty acids, it can be confusing to know which one is healthier. Its hard to know if farm-raised fish are good or bad for the environment, especially if you arent aware of the specific issuesand it was my honor and privilege to bring that information to my students in a manner that was engaging and fun.

My hope is that this book will become an extended lesson for you. In 80 recipes, we will cover the 10 main fish that are not only sustainable and eco-friendly but also healthy and nutritious. I have also included information on different cuisines and cooking techniques, so youll learn new things in addition to becoming more comfortable cooking with fish. Hopefully, youll be able to take these as foundational guidelines and create some signature versions of your own.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

Jean-Anthelme Brillat-Savarin (17551826)

I hope this book becomes a source of inspiration as you discover the many ways to enjoy fish and seafood. My aim is to make you a more confident cook and provide you with a supply of go-to recipes so youll never get tired or bored of eating the same thing.