Description:

Review

"Becky Selengut is one of the people who will save Western Civilization"
—_Cornichon_

"Every piscivore should own a copy."
—_Fat of the Land_

"unfailingly disarming. If I lived on the West Coast, I would cook my way through this book front to back, and then flip it over and start all over again."
—_NPR_

"Whether you're a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from 'Jaws' at the mere thought of buying — let alone cooking — a live Dungeness crab, 'Good Fish' deserves a spot in your kitchen."
—_The Seattle Times_

"I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of
'Good Fish' by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know."
—Rebekah Denn, Al Dente

"Here it is - every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine."
—_Cookus Interruptus_

"Becky knows her way around a seafood counter like nobody's business, and she's shared that knowledge, along with her unmistakable wit, throughout the book."
—_Seattle Weekly_

"Becky Selengut presents the perils of the world's oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. Selengut's writing is fun and conversational, but always instructional."
—_Seattle Weekly_

"Though we'd buy this book simply for the basic advice (and we actually like Selengut's fun, dry humor), the interesting recipes feel like a bonus."
—Jenn Garbee, LA Weekly

"With 'Good Fish,' Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few."
—_The Oregonian_

Product Description

Wild salmon. Scallops. Black cod. Albacore tuna. These are some of the good fish. Yet making smart seafood choices has never been more confusing or more vitally important for our planet and our health. Chef and seafood advocate Becky Selengut "knows from good fish," and in a voice that's informed but also friendly and infused with her edgy wit, she untangles the morass of information around seafood, enabling the reader to make the best sustainable seafood choices. Find out how good fish are caught, what to avoid, what to look for when you buy seafood, how to store it at home, when it's in season, and questions you should ask your fishmonger before you pull out your wallet. The accompanying 75 recipes range from simple (think quick, weeknight suppers prepared by a busy mom or dad) to more complex (think experienced home cooks who want to wow friends at a dinner party). Fifteen pacific coast "good fish" are featured in the book, including finfish, shellfish, and littlefish. Selengut's spouse, a wine sommelier, contributes wine pairings — and occasionally beer and tequila pairings! — for each recipe. At a time when our oceans are being depleted of seafood at an alarming rate, Good Fish is an essential resource for anyone who wants to continue to enjoy seafood now and in the future.