Posted on

James Peterson, “Fish & Shellfish”, 1996.

Scroll down to see more content

Paul Greenberg,”Four Fish: The Future of the Last Wild Food”, 2010  was the topic of an earlier blog post.  The four fish were: Cod, Salmon, Tuna & Seabass (not shown above).

Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 was also the topic of an earlier blog post.

Here I present: James Peterson, “Fish & Shellfish”, 1996 was a seafood cookbook by an award-winning author. The “table of contents” of James Peterson, “Fish & Shellfish”, 1996 is given below.

James Peterson, “Fish & Shellfish”, 1996 is a fishery cookbook divided into two broad sections of “finfish’ & “shellfish”.  Fishes are eaten 16 pounds per capita in the USA. Of shellfish, 4 pounds of Shrimp is part of the total 16 pounds of fishes.  “Finfish” in contrast, has Tuna, Salmon & Tilapia eaten at 2 pounds each per capita year (table shown below).

The table above is a classification of finfish types:

Red & Oily……………..TUNA group.

Pink & Oily…………….SALMON group.

White & Oily…………SEABASS group.

White & Firm………..COD group.

White & Flaky……….TILAPIA group.

Raw finfish used in “sushi” & “sashimi” is based upon meals that are a combination of all five finfish types.  For example, Salmon, Halibut, Ahi-Tuna & Cod (shown below) could be used in a “sushi platter”.

 

James Peterson, “Fish & Shellfish”, 1996 seafood cookbook has a table of textures of finfish, based on fat content (shown below). This table unlike the previous grouping of finfish is not eaten “raw”.  James Peterson’s table of textures is needed to choose a “cooking method” (steam, grill, fry, bake, etcetera) appropriate for a given finfish.  Texture means here, “chew”.   Tuna is usually eaten “raw” (“canning” methods also give Tuna a chewable texture).  “Soft-texture” finfish (whiting, sole, flounder) require delicate handling so that finfish stays intact.

Here I presented: James Peterson, “Fish & Shellfish”, 1996 was a seafood cookbook by an award-winning author (book cover shown below).  James Peterson’s cookbook has recipes for both “finfish” and “shellfish”.   The cookbook’s recipes for preparing finfish to be

eaten “raw” (Sushi) and “cooked”.   The above table of “texture & fat-content” I have reduced below to a shorter listing.  This reduced table of popular & common finfish helps to think of cooking method to be used by the home-cook.

 

Leave a Reply