A sumptuous cookbook and illustrated guide to identifying, catching, buying, cooking, and savoring more than two hundred species of fish and seafood from the Texas Gulf.
A sumptuous cookbook and illustrated guide to identifying, catching, buying, cooking, and savoring more than two hundred species of fish and seafood from the Texas Gulf.
1. Introduction * 1. The Gulf and Fishing 2. Fish * 2. Inshore Mixed Bag * 3. Croakers (Sciaenidae) and Grunts (Haemulidae) * 4. Jacks (Carangidae) * 5. Great and Small Pelagic Fish: Tunas and Mackerels (Scombridae) and Herrings (Clupeidae) * 6. Snappers (Lutjanidae) * 7. Groupers and Seabass (Serranidae) * 8. Offshore Reef, Rubble, and Rock Fish * 9. Deepwater Groundfish * 10. Assorted Blue-Water Pelagic Fish * 11. On the Subject of Gulf Marine Eels * 12. Rays, Skates, and Sharks 3. Invertebrates * 13. Bivalves, Gastropods, Cephalopods, and Oddball Invertebrates * 14. Shrimp, Crabs, and Other Crustaceans * 15. A Few Words about Edible Plants Found Close to the Water’s Edge * 16. Some Honorary Freshwater Inclusions 4. Nuts and Bolts * 17. Finding, Buying, and Processing Seafood * 18. The ABCs * 19. Buying and Storing Seafood * 20. Cutting Fish, Cleaning Crabs, and Shucking Oysters 5. Recipes * 21. Whole Fish * 22. Cut Fish * 23. Crustaceans * 24. Bivalves, Gastropods, and Cephalopods * 25. Preserving the Catch * 26. Bits and Pieces 6. Acknowledgments 7. Appendix I. Common Seafood Hazards 8. Appendix II. Species Not Described but of Interest 9. Further Reading 10. Recipe Index 11. General Index
1. Introduction * 1. The Gulf and Fishing 2. Fish * 2. Inshore Mixed Bag * 3. Croakers (Sciaenidae) and Grunts (Haemulidae) * 4. Jacks (Carangidae) * 5. Great and Small Pelagic Fish: Tunas and Mackerels (Scombridae) and Herrings (Clupeidae) * 6. Snappers (Lutjanidae) * 7. Groupers and Seabass (Serranidae) * 8. Offshore Reef, Rubble, and Rock Fish * 9. Deepwater Groundfish * 10. Assorted Blue-Water Pelagic Fish * 11. On the Subject of Gulf Marine Eels * 12. Rays, Skates, and Sharks 3. Invertebrates * 13. Bivalves, Gastropods, Cephalopods, and Oddball Invertebrates * 14. Shrimp, Crabs, and Other Crustaceans * 15. A Few Words about Edible Plants Found Close to the Water’s Edge * 16. Some Honorary Freshwater Inclusions 4. Nuts and Bolts * 17. Finding, Buying, and Processing Seafood * 18. The ABCs * 19. Buying and Storing Seafood * 20. Cutting Fish, Cleaning Crabs, and Shucking Oysters 5. Recipes * 21. Whole Fish * 22. Cut Fish * 23. Crustaceans * 24. Bivalves, Gastropods, and Cephalopods * 25. Preserving the Catch * 26. Bits and Pieces 6. Acknowledgments 7. Appendix I. Common Seafood Hazards 8. Appendix II. Species Not Described but of Interest 9. Further Reading 10. Recipe Index 11. General Index
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