It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.
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Editorial Reviews
Review
"Becky Selengut is one of the people who will save Western Civilization"
—Cornichon
"Becky Selengut’s new book Good Fish explaining sustainable practices when purchasing fish and extraordinary tips on cooking fish is one of the best new cookbooks for 2011."
—Seattle PI
"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
"Feel free to travel the Seven Seas. But when it's time to get cooking here at home, stay local, eat seasonal and celebrate the bounty of the sea and the Sound with 'Good Fish: Sustainable Seafood Recipes from the Pacific Coast'... Glory in our local shellfish, finfish and "littlefish" (hello, sardines!) says Seattle's goddess of seafood sustainability, Becky Selengut, who reels 'em in with honesty, humor and recipes, along with buying tips, wine pairings and (if you go online) links to complementary how-to videos."
—The Seattle Times
"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
—Cornichon
"Becky Selengut’s new book Good Fish explaining sustainable practices when purchasing fish and extraordinary tips on cooking fish is one of the best new cookbooks for 2011."
—Seattle PI
"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
"Feel free to travel the Seven Seas. But when it's time to get cooking here at home, stay local, eat seasonal and celebrate the bounty of the sea and the Sound with 'Good Fish: Sustainable Seafood Recipes from the Pacific Coast'... Glory in our local shellfish, finfish and "littlefish" (hello, sardines!) says Seattle's goddess of seafood sustainability, Becky Selengut, who reels 'em in with honesty, humor and recipes, along with buying tips, wine pairings and (if you go online) links to complementary how-to videos."
—The Seattle Times
"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
About the Author
Becky Selengut, a Seattle-based private chef, is an advocate for seafood sustainability and seasonal, regional cuisine. The coauthor of Washington Local and Seasonal Cookbook, she also writes for Seattle Homes and Lifestyles and Edible Seattle.
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Most Helpful Customer Reviews
12 of 12 people found the following review helpful:
5.0 out of 5 stars
Fascinating and delicious,
By DCmm (Washington, DC United States) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Paperback)
I just received this book yesterday, and decided to make a recipe from it for my anniversary dinner tonight. I was nervous, because I wanted the anniversary dinner to be a success, and you never know how a new recipe will turn out...but it turns out that "Wok-seared squid with lemongrass, chile, and basil" is absolutely delicious, with tender squid and a great blend of Thai flavors. It was definitely a hit for dinner tonight, and I know that I will be making it again, along with many other recipes from this book.
Overall, the book is beautiful, with lovely and enticing photos of the recipes. And Selengut's engaging narrative throughout the book about the best way to prepare fish and seafood, as well as how to select and purchase seafood in a sustainable way, makes the book a five-star purchase for me, as well as a book that I could see giving as a gift to others who enjoy cooking and eating seafood. You won't regret purchasing this item! Happy cooking and eating...
10 of 10 people found the following review helpful:
5.0 out of 5 stars
Approachable, enjoyable and delicious!,
By Michele Weingeist (Seattle, WA USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Paperback)
I've had the great fortune of taking a class from the chef and author, Becky Selengut, so I was excited and a bit nervous about getting this book. Excited because I've found her straight-forward, witty teaching manner to be very helpful (and fun). Nervous, because I was worried that her personality wouldn't come through in the book. But she nailed it. The book is educational - I love fish but hardly ever cook it because I don't know what kind to buy and, I'm not the best cook. Selengut easily explains what fish to buy, what to look for on the label and what questions to ask at the store. The recipes are fantastic. Following her instructions, we prepared the most amazing scallops - cooked to perfection. This from "Good Fish" on cooking scallops: "Heat your pan over high heat. (Now many of you will read that, defy me, and turn your heat down to medium high. Trust me, and get your hand off that dial.)"...she was so right!
As a reluctant cook, it is a real treat for me to read a book that is straight-forward, educational, creative and entertaining. Good Fish is a great addition to any cook's collection.
8 of 8 people found the following review helpful:
5.0 out of 5 stars
Chef inspired by another chef...,
This review is from: Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Paperback)
I am a Seattle Chef and Father and try to inspire other parents to cook real food for their families with my website [...]. Little did I know my girls would take over the kitchen and use another Seattle chef's cookbook to make me dinner! I have learned a lot from Becky's book (and apparently so have my girls) and I hope you will too. Highly recommend a purchase of this great book!! Chef and father, Greg Johnson
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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