Paul Greenberg, “Four Fish: The Future Food“, 2010 was the topic of an earlier blog post. Here I present another seafood book:
Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 which was a fishes grilling cookbook.
Finfish (refer to the photograph below) are best described as five “flesh appearance” categories:
1. “dark color & oily”,
2. “medium color & oily”,
3. “white & oily”,
4. “white & firm”,
5. “white & flaky”.
Shellfish are four types: 1. “crustacean” (shrimp, lobster, crab, crawfish), 2. “inkfish” (squid, octopus), 3, “univalve” (abalone, limpet, whelk, winkle), and 4. “bivalve” (cockle, clam, scallop, oyster, mussel).
“USDA per-capita consumption” (refer to the chart below) of fishes is 16 pounds total. The most popular “shellfish” is shrimp (4 pounds). Only three “finfish” are consumed at 2 pounds annually (salmon, tuna, tilapia). According to USDA data, Americans eat 90 lbs chicken, 54 lbs beef, 50 lbs pork & 16 lbs turkey. Turkey is consumed nearly entirely during the “thanksgiving to christmas holidays” (75% of annual consumption). Fishes consumption of 16 lbs (equal to turkey) is eaten by Americans as an alternative to 90 lbs chicken, 54 lbs beef and 50 lbs pork.
Weber-Sunset, “Fish and Shellfish: Grilling by the Book“, 1996 was a good cookbook for “summer holiday” cooking when fishes is the holiday entrée other than the traditional turkey.
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