In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips from the World-Famous Crew of Pike Place Fish by The Crew of Pike Place Fish and Leslie Miller and Bryan Jarr

  • Dungeness crab and bacon quiche (page 67)

    from In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips from the World-Famous Crew of Pike Place Fish In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish and Leslie Miller and Bryan Jarr

    • Categories: Pies, tarts & pastries; Breakfast / brunch
    • Ingredients: pie crust; avocado oil; red bell peppers; mushrooms; spinach; Dungeness crabmeat; cooked bacon; Swiss cheese; Parmesan cheese; eggs; half and half cream; ground nutmeg; cayenne pepper
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Notes about this book

  • krusso119 on March 17, 2014

    Made the lemon pepper clams - I thought the recipe called for way too much pepper. I cut it from 3 tbsps. to two and it was still too much. If I make this agin, I would try one tbsp. of pepper. The recipe does not call for toasting the bread crumb mixture but I did and I think it made them much better. I also think the 1/4 cup of Pernod is a little too much. I probably won't use anymore than a splash next time.

Notes about Recipes in this book

  • Anders' killer tuna

    • ckpeters on June 28, 2025

      This is our Go-to recipe for grilled or pan-fried tuna steak. Easy, quick, delicious....everyone likes it.

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  • ISBN 10 0670785520
  • ISBN 13 9780670785520
  • Published Mar 07 2013
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Penguin Putnam
  • Imprint Penguin Putnam

Publishers Text

Seattle’s Pike Place Fish Market—the country’s top fish market—reels in the world’s best seafood recipes in this cookbook with friendly tips and a sustainability approach that every home cook can master

Forget the Space Needle. The true thrill of Seattle lies in Pike Place Market, where the world-famous, must-see, salmon-tossing Fish Guys have been enthralling and educating hordes of fans since 1965. The Fish Guys even inspired the bestselling business book FISH!, which has sold more than 1.4 million copies. In the Kitchen with the Pike Place Fish Guys serves up more than 100 savory seafood recipes and tips answering the most popular question the Fish Guys get: “How do you cook that?” It features a unique primer on sustainability, with inspiring words from the fishmongers who made Pike Place Fish entirely sustainable in 2011.

Located in the nation’s oldest continually operating farmers’ market, which draws ten million visitors each year, Pike Place Fish revives the lost art of selecting and preparing seafood. Home cooks will learn how to cook fish and seafood from the pros, including storage and easy cooking techniques, in addition to mouthwatering recipes like Thai Curry Mussels, Anders’s Dungeness Crab and Bacon Quiche, Cajun BBQ Shrimp Skewers, and Coconut Maple Salmon. Ideas for entertaining friends (who will clamor for the Fish Guys’ clambakes and paella parties) are showcased as well. Readers will easily discover why Pike Place Fish has become America’s most recognizable name in the industry, selling 1.5 million pounds of spectacularly perfect seafood each year.

Capturing the fun, free-spirited yet seriously knowledgeable essence of these ambassadors of the sea, In the Kitchen with the Pike Place Fish Guys is the seafood cookbook that will bring a fresh feast of environmentally friendly, chef-quality meals to every home cook.

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