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Texas Seafood : A Cookbook and Comprehensive Guide / PJ Stoops, Benchalak Srimart Stoops.

By: Contributor(s): Material type: TextTextPublisher: Austin : University of Texas Press, [2019]Copyright date: 2019Description: 1 online resource (310 p.) : 151 b&w illusContent type:
Media type:
Carrier type:
ISBN:
  • 9781477319215
Subject(s): DDC classification:
  • 641.6/9209764 23
LOC classification:
  • TX747 .S683 2019
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- CONTENTS -- INTRODUCTION -- CHAPTER 1 THE GULF AND FISHING -- FISH -- CHAPTER 2 INSHORE MIXED BAG -- CHAPTER 3 CROAKERS (SCIAENIDAE) AND GRUNTS (HAEMULIDAE) -- CHAPTER 4 JACKS (CARANGIDAE) -- CHAPTER 5 GREAT AND SMALL PELAGIC FISH Tunas and Mackerels (Scombridae) and Herrings (Clupeidae) -- CHAPTER 6 SNAPPERS (LUTJANIDAE) -- CHAPTER 7 GROUPERS AND SEABASS (SERRANIDAE) -- CHAPTER 8 OFFSHORE REEF, RUBBLE, AND ROCK FISH -- CHAPTER 9 DEEPWATER GROUNDFISH -- CHAPTER 10 ASSORTED BLUEWATER PELAGIC FISH -- CHAPTER 11 ON THE SUBJECT OF GULF MARINE EELS -- CHAPTER 12 RAYS, SKATES, AND SHARKS (ELASMOBRANCHS) -- INVERTEBRATES -- CHAPTER 13 BIVALVES, GASTROPODS, CEPHALOPODS, AND ODDBALL INVERTEBRATES -- CHAPTER 14 SHRIMP, CRABS, AND OTHER CRUSTACEANS -- CHAPTER 15 A FEW WORDS ABOUT EDIBLE PLANTS FOUND CLOSE TO THE WATER’S EDGE -- CHAPTER 16 SOME HONORARY FRESHWATER INCLUSIONS -- NUTS AND BOLTS -- CHAPTER 17 FINDING, BUYING, AND PROCESSING SEAFOOD -- CHAPTER 18 THE ABCS -- CHAPTER 19 BUYING AND STORING SEAFOOD -- CHAPTER 20 CUTTING FISH, SHUCKING OYSTERS, AND CLEANING CRABS -- RECIPES -- CHAPTER 21 WHOLE FISH -- CHAPTER 22 CUT FISH -- CHAPTER 23 CRUSTACEANS -- CHAPTER 24 BIVALVES, GASTROPODS, AND CEPHALOPODS -- CHAPTER 25 PRESERVING THE CATCH -- CHAPTER 26 BITS AND PIECES -- ACKNOWLEDGMENTS -- APPENDIX I COMMON SEAFOOD HAZARDS -- APPENDIX II SPECIES NOT DESCRIBED BUT OF INTEREST -- FURTHER READING -- RECIPE INDEX -- GENERAL INDEX
Summary: The abundance of seafood available from the northwest Gulf of Mexico includes hundreds of delicious species that are often overlooked by consumers. Celebrating this regional bounty, Texas Seafood showcases the expertise of longtime fishmongers and chefs PJ and "Apple Srimart" Stoops. Readers will find familiar fish like Red Snapper along with dozens of little-known finfish and invertebrates, including tunas, mackerels, rays, and skates, as well as bivalves, shrimps, crabs, and other varieties, many of which are considered “bycatch” (seafood that a fisher didn’t intend to catch), but that are no more difficult to prepare and just as delicious as those commonly found at your local supermarket. The Stoopses provide a complete primer on sourcing these wild-caught delicacies, with fascinating details about habitats and life cycles as well as practical advice on how to discern quality. Texas Seafood concludes with simple, delectable recipes, many infused with the flavors of Apple’s Thai heritage. Dishes such as Steamed Curried Crab, Crispy White Shrimp, Escolar on a Grill with Green Mango Salad, Cast-Iron-Roasted Shortfin Mako Shark with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9781477319215

Frontmatter -- CONTENTS -- INTRODUCTION -- CHAPTER 1 THE GULF AND FISHING -- FISH -- CHAPTER 2 INSHORE MIXED BAG -- CHAPTER 3 CROAKERS (SCIAENIDAE) AND GRUNTS (HAEMULIDAE) -- CHAPTER 4 JACKS (CARANGIDAE) -- CHAPTER 5 GREAT AND SMALL PELAGIC FISH Tunas and Mackerels (Scombridae) and Herrings (Clupeidae) -- CHAPTER 6 SNAPPERS (LUTJANIDAE) -- CHAPTER 7 GROUPERS AND SEABASS (SERRANIDAE) -- CHAPTER 8 OFFSHORE REEF, RUBBLE, AND ROCK FISH -- CHAPTER 9 DEEPWATER GROUNDFISH -- CHAPTER 10 ASSORTED BLUEWATER PELAGIC FISH -- CHAPTER 11 ON THE SUBJECT OF GULF MARINE EELS -- CHAPTER 12 RAYS, SKATES, AND SHARKS (ELASMOBRANCHS) -- INVERTEBRATES -- CHAPTER 13 BIVALVES, GASTROPODS, CEPHALOPODS, AND ODDBALL INVERTEBRATES -- CHAPTER 14 SHRIMP, CRABS, AND OTHER CRUSTACEANS -- CHAPTER 15 A FEW WORDS ABOUT EDIBLE PLANTS FOUND CLOSE TO THE WATER’S EDGE -- CHAPTER 16 SOME HONORARY FRESHWATER INCLUSIONS -- NUTS AND BOLTS -- CHAPTER 17 FINDING, BUYING, AND PROCESSING SEAFOOD -- CHAPTER 18 THE ABCS -- CHAPTER 19 BUYING AND STORING SEAFOOD -- CHAPTER 20 CUTTING FISH, SHUCKING OYSTERS, AND CLEANING CRABS -- RECIPES -- CHAPTER 21 WHOLE FISH -- CHAPTER 22 CUT FISH -- CHAPTER 23 CRUSTACEANS -- CHAPTER 24 BIVALVES, GASTROPODS, AND CEPHALOPODS -- CHAPTER 25 PRESERVING THE CATCH -- CHAPTER 26 BITS AND PIECES -- ACKNOWLEDGMENTS -- APPENDIX I COMMON SEAFOOD HAZARDS -- APPENDIX II SPECIES NOT DESCRIBED BUT OF INTEREST -- FURTHER READING -- RECIPE INDEX -- GENERAL INDEX

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

The abundance of seafood available from the northwest Gulf of Mexico includes hundreds of delicious species that are often overlooked by consumers. Celebrating this regional bounty, Texas Seafood showcases the expertise of longtime fishmongers and chefs PJ and "Apple Srimart" Stoops. Readers will find familiar fish like Red Snapper along with dozens of little-known finfish and invertebrates, including tunas, mackerels, rays, and skates, as well as bivalves, shrimps, crabs, and other varieties, many of which are considered “bycatch” (seafood that a fisher didn’t intend to catch), but that are no more difficult to prepare and just as delicious as those commonly found at your local supermarket. The Stoopses provide a complete primer on sourcing these wild-caught delicacies, with fascinating details about habitats and life cycles as well as practical advice on how to discern quality. Texas Seafood concludes with simple, delectable recipes, many infused with the flavors of Apple’s Thai heritage. Dishes such as Steamed Curried Crab, Crispy White Shrimp, Escolar on a Grill with Green Mango Salad, Cast-Iron-Roasted Shortfin Mako Shark with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 26. Aug 2024)