Sea Fare Cookbook

Description

G. J. Carmichael et al., editors

184 pages, 12 color plates, Published by American Fisheries Society, Publication date: 1992

Summary

Now, more than ever before, attention is being focused on fish as food. Fish and shellfish are highly digestible, 90 to 100 percent. Compared with mammals, fishery products have a much greater ration of muscle protein to connective tissue protein. As muscle protein is believed to be much easier to digest, fish is often included in the diets of people with digestive disorders. Also, fish is often recommended for heart patients because of the unique chemical nature of the fat and because of the relatively low cholesterol content. Finally, fish are a rich source of the vitamins and minerals that should be included in a healthy dietary plan.

The Sea Fare cookbook not only includes the favorite recipes of members of the American Fisheries Society, but presents information on fish, the society, and the industry in an interesting and informative way. It is richly illustrated and filled with folklore, stories, and facts about fish and fisheries resources.

This book is intended for:

* fish enthusiasts, and * cooks looking for new and exciting sea food recipes, and * those wanting to know a bit more about the fish they cook

Table of Contents

Introduction

Appetizers, Hor d’oeuvres and Salads

Pickles, Patties and Fritters

Chowders, Gumbo and Stew

General Recipes

Inland Fish Entrees

Seafood Entrees Other than Fish

Saltwater Fish Entrees

Odds and Ends