Seafood

Crisp salmon with cilantro pesto (a) tools & equipment 254–5 turbot 220, 309, 364–5 Seafood risotto 105 167 toothfish 325 Asian halibut en papillote (a) 197 Seafood & tomato cioppino 130 Baked saithe in wine & herbs (a) 202 Soupe de poissons 98–9 Griddled swordfish with fennel & for recipes see Patagonian toothfish Broiled halibut with anchovy butter (a) Steamed scallop curry 160 sun-dried tomatoes 236 trevally 331 248 Sweet & sour stir-fried fish with ginger trimming & scaling 254, 264, 273 Broiled halibut with beurre blanc (a) 245 Grilled swordfish 234 trout 120, 309, 354–5 Grilled halibut curry (a) 154 145 Grilled tuna steaks with salsa (a) 246 Halibut in rosemary & garlic crust (a) 204 Tamarind fish curry 151 Halibut with chunky romesco (a) 208 Broiled herring with mustard butter (a) Poached turbot with Champagne & Tempura 191 Jerk salmon (a) 246 248 oysters 220–1 Thai green fish curry with mixed Mahi mahi curry (a) 155 Pollock with spinach & pine nuts (a) 174 Marinated sweet & hot tuna steaks (a) Mackerel with garlic & tomatoes (a) 209 Roasted salmon with Swiss chard & vegetables 152 Mackerel roasted with harissa & lime (a) herb butter (a) 196 Thai green fish curry with snow peas 242 Seafood ceviche 60–1 Roasted squid & potato with spiced 208 Sole meunière (a) 184 152 Marinated salmon (a) 62 Sole veronique (a) 218 Waterzooi 98 cilantro pesto (a) 209 Pan-fried trout with almonds 172 Steamed halibut with dill butter sauce & see also specific fish (eg cod) Salade Niçoise (a) 73 Pike with herb crust (a) 207 cucumber (a) 226 whitebait, Fried 32 Seared tuna with a black sesame seed Poached salmon with cilantro & lime Steamed scallop curry 160 whiting 94, 318 Cod in tomato sauce (a) 175 crust (a) 170 butter (a) 224 tusk 317 Potage poissonière 94 Seared tuna with cucumber & fennel (a) Poached salmon with dill butter (a) 224 twaite shad 343 Quenelles 305 Roasted salmon with Swiss chard & Roast hake with remoulade 198 170 U, V Spiced haddock with coconut, chile, & Skewered swordfish with caperberries herb butter (a) 196 Salmon chowder with whiskey (a) 87 univalves (gastropods) 256 lime (a) 171 205 Salmon coulibiac (a) 118–19 see also specific gastropods (eg whelks) witch 362 smoked swordfish 387 Salmon fishcakes (a) 56 wolf fish 326–7 Swordfish baked with herbs 202 Salmon & shrimp fish pie (a) 117 Venus clams see hard-shell clams Tuna & eggplant yakitori skewers with Salmon in puff pastry (a) 119 vinegar curing, Rollmops 297 Y, Z Salmon salad with mint yogurt dressing soy dipping sauce (a) 28 W Yam pla fu 72–3 (a) 75 yellow fin sea bream 320–1 T Sautéed trout with hazelnuts 174 wahoo 338 yellowfin tuna 336–7 Steamed trout filled with herbs 229 walleye 350–1 Tamaki sushi 50 Steamed trout in lettuce 229 for recipes see tuna Tapenade 39 Tarte au poissons 120–1 Pike with herb crust (a) 207 yellowtail snapper 332 Taramasalata 40 Trout with orange-mustard glaze 236 Waterzooi 98 zander 350–1 tarts Truite au bleu 220 whelks 255, 281, 367 Whole poached & dressed salmon (a) Anchovy, olive, & basil 35 Oysters with lemon & Tabasco (a) 42 Smoked haddock, leek, & grainy mustard 224 Oysters with shallot & vinegar dressing see also smoked trout 122 tuna 28, 309, 336–7 (a) 42 Smoked mackerel & scallion 122 Black sesame tuna salad 170 Spaghetti with clams (a) 110 Tarte au poissons 120–1 Chirashi sushi 50–1 Squid in olive oil & paprika (a) 66 see also croustades Crisp salmon with cilantro pesto (a) white fish 256 Tempura 191, 309 Baked saithe in wine & herbs 202 Teriyaki fish with noodles 205 167 Bouillabaisse 137 thornback ray 360 Cured mackerel sashimi with salad (a) 52 Brodetto abruzzese 85 tiger prawns 103, 240, 256, 257, 285, 295, dried tuna loin 388 Büsumer fish soup 96 309, 377 Griddled swordfish with fennel & Caldereta asturiana 130 Breaded fried prawns 187 Coconut fish curry 157 Broiled scallops with prosciutto & lime sun-dried tomatoes (a) 236 Cotriade 93 Grilled swordfish (a) 234 Deep-fried haddock in beer batter (a) (a) 45 Grilled tuna steaks with salsa 246–7 Büsumer fish soup 96 Jerk salmon (a) 246 190–1 Fish soup with fennel 92 Marinated sweet & hot tuna steaks 242 Egg fu yung 187 Grilled prawn satay 240–1 Penne with tuna & roasted onion 111 Escabeche 54–5 Keralan prawn soup 93 Roasted squid & potato with spiced Fideua 106–7 Laksa lemak 156–7 Fish & leek pie 116 Mixed fried fish 186 cilantro pesto (a) 209 Fish & pumpkin chips 186 Paella 102–3 Salade Niçoise 73 Fish sticks with chunky tartar sauce Prawn balti 163 Salmon salad with mint yogurt dressing Prawn dhansak 161 171 Prawn, grapefruit, & avocado salad 77 (a) 75 Fish soup with fennel 92 Salt & pepper prawns 69 Saltimbocca of salmon (a) 167 Fish with tomatoes, potatoes, & onions Sesame grilled prawns 240 Scallop & tobiko sashimi (a) 52 Sesame prawn toasts 35 Seared tuna with a black sesame seed 147 Tom yum goong 94–5 Fisherman’s pie 117 see also shrimp crust 170 Green curry of shrimp with eggplant tilapia 10, 309, 346–7 Seared tuna with cucumber & fennel 170 Coconut fish curry 157 Skewered swordfish with caperberries & basil (a) 161 Deep-fried haddock in beer batter (a) Haddock, green bean, and artichoke (a) 205 190–1 Swordfish baked with herbs (a) 202 paella 104 Escabeche 54–5 Tamaki sushi 50 Herbed fish goujons 68 Fish & pumpkin chips 186 Tuna carpaccio 60 Individual fish crumbles 117 Italian seafood stew 138 Tuna & eggplant yakitori skewers with Italian seafood stew 138 Lingurian fish stew 130 Kenyan fish curry 151 toast see bread & toast soy dipping sauce 28–9 Mixed fish stew with croutons 133 tobiko (flying fish roe) 52, 391 Tuna nori maki 48 Pollock with spinach and pine nuts 174 Scallop & tobiko sashimi 52 tuna (canned) 124 Quick fish pie with peas 116 Tamaki sushi 50 Empanadas 124 Roast cod with garlic (a) 210 Tobiko & cucumber nori maki 48 Empanaditas 124 Seafood curry 155 Tom yum goong 94–5 Penne with tuna & roasted onion (a) 111 Tom yum talay 94 Risotto al tonno 103 Risotto nero 103 Tuna & bean salad 78 Tuna & pasta bake 127 Index 399

Acknowledgments About the Editor-in-chief Today, C.J. is Director of the Billingsgate Seafood Training School, a non-profit organization situated above London’s Billingsgate C.J. Jackson spent many holidays as a child in Scotland, Market, the UK’s largest inland fish market. Here she runs courses, catching and preparing fish. In the 1980s and 1990s, she worked teaching people how to select, prepare, and cook sustainable in Australia, the Far East, the Middle East, North Africa, seafood. Working in this historical market, with its many Switzerland, Spain, Italy, and France where she was exposed to wonderful personalities, the degree of expertise, and, of course, the seafood cookery in many of the world’s great culinary traditions. range of fish, C.J.’s fish fascination is indulged every day. In 1989, she enrolled as a student at the prestigious Leith’s School of Food and Wine in London and went on to teach there, C.J. is the author of The Billingsgate Market Cookbook, the a post that gave her further opportunities to research into and co-author of Leith’s Fish Bible and The Illustrated Cook’s Book of write about seafood. Ingredients, and a contributor to the BBC’s Good Food Magazine. C.J. Jackson would like to thank the merchants at Billingsgate Market, Useful websites but also my friends and colleagues, particularly Steve Clements from J. Bennett Monterey Bay Aquarium Seafood Watch Exotics and Ron Peacham for their help in sourcing and identifying various exotic species; Mike Eglin from James Nash and Sons for his help in sourcing www.montereybayaquarium.org/cr/seafoodwatch.aspx fish for photography; Chris Leftwich, Barry O’Toole, and Robert Embery of Run by the Monterey Bay Aquarium, Seafood Watch is a website that advises Fishmongers’ Company and the fisheries inspectorate at Billingsgate Market; consumers and businesses on the most sustainable seafood choices available. Paul Joy and Yasmin Ornsby from Hastings Fishermen’s Protection Society The site includes downloadable guides to the most sustainable fish and for their help with the photography and an early morning trip to sea; Dr.Tom seafood choices by US region, as well as a national guide. Pickerell for all his expertise not only about responsible sourcing, but also the shellfish industry; Mary-Clare Jerram, Sara Robin, and Andrew Roff at Dorling Fish Watch Kindersley for their focus and drive to complete this book and for Andrew’s www.nmfs.noaa.gov/fishwatch/ organizational skills; my team at the Billingsgate Seafood Training School for The National Marine Fisheries Service maintains this site, which lists their patience; and especially, apologies to Colin and Joseph for all the “lost” sustainable fish and seafood choices as well as news and updates about US weekends over the last 6 months—and while we were trying to move house! fisheries. It provides extensive information about selected species of fish and shellfish, including sustainability status, nutritional value, and life Dorling Kindersley would like to thank everyone at Billingsgate Seafood history and habitats. Training School, including Ron Peacham and Adam Whittle; Yasmin Ornsby, Paul Joy, Ken Moss, Michael Adams, and Richard Adams at the Hastings The Marine Stewardship Council (MSC) Fishermen’s Protection Society; Dr. Tom Pickerell from The Shellfish Association www.msc.org of Great Britain, for his advice on sustainability; Jocelyn Barker and Lowri An international organization that certifies sustainable fisheries. Check their Holness from The Alaska Seafood Marketing Institute; Stuart West, Ian O’Leary, website to find out which fisheries are certified in your area. and Myles New for photography; Luis Peral for art directing the photoshoot; Rob Merrett for prop styling; Katie Giovanni and Bridget Sargeson for food Seafood Choice Alliance styling; Abigail Fawcett, Anna Burges-Lumsden, Jan Stevens, Katy Greenwood, www.seafoodchoices.com Sal Henley, and Rachel Wood for recipe testing; Jenny Baskaya and Karen Van An international organization that works with the seafood industry toward Ross for picture research; Roxanne Benson-Mackey and Charis Bhagianathan a sustainable future. for their editorial assistance; Devika Dwarkadas, Divya PR, Heema Sabharwal, Katherine Raj, Kathryn Wilding, Danaya Bunnag, and Emma and Tom Forge for SeaChoice design assistance; Steve Crozier and Gary Kemp for retouching; Angela www.seachoice.org Baynham for proof-reading; and Sue Bosanko for the index. A Canadian organization that partners with the Monterey Bay Aquarium Seafood Watch program to advise on sustainable fish and seafood choices for Canadian consumers and businesses. Picture credits The publisher would like to thank the following for their kind permission to reproduce their photographs: (Key: a-above; b-below/bottom; c-center; l-left; r-right; t-top) 10 Dorling Kindersley: Courtesy of the Scottish Salmon and Seafood Centre, Oban (tr). 234 Alamy Images: Bon Appetit. 238-239 Phil Lockley/By-Water Productions. 324-325 Getty Images: Rick Price (bc). 330 Getty Images: MIXA (cl). 330-331 iStockphoto.com: grandriver (b). 336 fotolia: Le Do (bl). 339 Alamy Images: Art of Food (cra); Image Source (cb). Getty Images: Koki Iino (cla). 340-341 Alamy Images: Bon Appetit (b). 341 Photolibrary: Tsuneo Nakamura (t). 344 Alamy Images: Foodcollection.com (cl). 347 Dreamstime.com: Foodmaniac (tr). 350-351 fotolia: Roman Ponomarev (c). 351 Dreamstime.com: Deepcameo (crb). 358-359 Alamy Images: Bon Appetit (b). 366 fotolia: Reika (t). 377 fotolia: Karl Bolf (cla). 389 iStockphoto.com: WEKWEK (tr). 390 Getty Images: Jonathan Kantor Studio (clb) All other images © Dorling Kindersley. For further information see: www.dkimages.com 400 Acknowledgments