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Book to help with my fish knowledge and techniques

post #1 of 6
Thread Starter 

First time posting here. Great site. I'm excite to be apart of it.

 

 I'm looking to do some more work with our aquatic friends. I have some basic skills from fishing but really not much more than scaling, eviscerating and filleting. Looking to do some more interesting cuts and cooking methods. I'll be working with Gulf fish, mainly pompano, flounder, drum, specs. I'll be doing some stages around soon at some great seafood places but would like to go in with a decent bit of knowledge and let them help me out with the rough spots.

 Any and all suggestions I would appreciate.

 

Thanks,

 

John 

post #2 of 6

Here is another thread on the topic

 

French Seafood Techniques
started on 07/09/14 last post 07/11/14 at 6:43am 8 replies 222 views

 

Another good book is this one

 

 

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #3 of 6

Well, there are a ton of reviews of great seafood books on CHefTalk here is a list I compiled for you.

 

 

 

 

 

 

 

 

 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 6

I would definitely recommend the James Peterson book. He is a fabulous teacher/ cookbook writer.

 

I looked at Fish Forever at the used bookstore across from my office a couple of weeks ago and took a pass. I wasn't crazy about the recipes--and there didn't seem to be that many of them--maybe one or two for each variety of fish discussed and I don't recall much about technique that could be applied to fish cookery in general. It is good if what you are interested in is learning about which types of fish are healthiest and most sustainable.

post #5 of 6
Thread Starter 

Thanks for all the suggestions, y'all. I started with James Peterson and the Encyclopedia of Fish.

 

Happy cookin

post #6 of 6

Nicko - you're really getting that "linky thing" down - I need to learn to do that.


Edited by Mike9 - 8/9/14 at 5:30am
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