Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson

  • Fish stock

    from Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood Fish Forever by Paul Johnson

    • Categories: Stocks
    • Ingredients: leeks; onions; celery; carrots; fennel; fresh ginger; coriander seeds; black peppercorns; parsley; thyme; whole fish
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Notes about Recipes in this book

  • Hot-plate halibut with warm herb vinaigrette

    • hibeez on July 13, 2018

      This is divine. Easy to do, and yet delicately delicious. the only problem I have is the halibut serving fills the whole plate, making it challenging to find room for sides.

  • Halibut baked in pumpkin seed mole

    • KarenS on August 07, 2015

      Delicious! Flavorful but not heavy. Subbed cashews for pumpkin seeds, tomato + sorrel for tomatillo + lettuce. One spicy jalapeno was enough. Baked 20 min.

  • Rockfish veracruz style

    • Rinshin on March 05, 2014

      This was ok. I've made Veracruz style recipes several times hoping to find one I really like, but despite all the fresh tasting ingredients that goes into the recipes, the dishes turn out quite bland including this one.

  • Thai-style squid salad

    • KarenS on May 30, 2014

      Cooking method for squid is great, but dressing has way too much fish sauce making it too salty. A bit too sour, but that's more a matter of taste.

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  • ISBN 10 076458779X
  • ISBN 13 9780764587795
  • Linked ISBNs
  • Published Jul 03 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

2008 IACP Award Winner!

From a star fishmonger, a unique cookbook and guide to healthful, eco-friendly seafood.

Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. Now, Johnson at last shares his peerless seafood expertise. Written for people who love seafood but worry about the overfishing of certain species as well as mercury and other contaminants, Fish Forever pinpoints today's least-endangered, least-contaminated, best-tasting fish and shellfish species. Johnson provides in-depth guidance on 70 different fish along with 96 stylish international recipes that highlight the outstanding culinary qualities of each. In addition to teaching readers about sustainable fishing practices, Johnson will be donating a portion of his royalties to Save Our Wild Salmon, an organization that works to restore wild salmon runs. Complete with over 60 beautiful color photographs, how-to tips, and fascinating sidebars, Fish Forever is a must-have kitchen resource for seafood lovers everywhere.

Paul Johnson (Berkeley, CA) is the owner of the Monterey Fish Market, which he founded in 1979. A former chef, he is the coauthor of The California Seafood Cookbook and serves on the advisory board of the Monterey Bay Aquarium's Seafood Watch Program.

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