The Bluefish Cookbook, 6th: Delicious Ways to Deal with the Blues - Tapa blanda

Praise for previous editions: "Charming . . .obviously a labor of love."--"Bon Appetit""The most complete collection of bluefish recipes around, ranging from the simple to the elaborate to the somwhat wacky."--"The Boston Globe"

This book offers dozens of creative ways to prepare one of the Atlantic's most delicious--and most abundant--fish. It includes easy, kitchen-tested recipes for chowders, salads, fish cakes, sandwiches, fritters, soups, and even a pate. Old standards, such as Baked Stuffed Bluefish, and more exotic selections, such as Thai-style Blue Satay, will make even the most bluefish-rich household a place of culinary diversity. Also included are a primer on filleting and basic cooking methods, plus instructions on how to smoke bluefish and how to steam fillets in your dishwasher! This sixth edition includes several new recipes, archival photographs, and amusing anecdotes about bluefish and bluefishing. A sampling of recipes: >Pesto Pasta Blues>Bluellabase>Marinated Bluefish with Chinese Vegetables>New Orleans Blues in Shells>Bluefish with Shrimp Sauce Recipes in The Bluefish Cookbook from notable restaurants: >Bluefish in Guiness Batter, from O'Connor's Restaurant, County Cork, Ireland>North Wharf Fish House Stew, from Rob Mitchell's North Wharf Fish House, Nantucket>Spicy Bluefish with Summer Savory, from Michael Shannon's Club Car Restaurant, Nantucket>Bluefish Dijonaise, from Fiddler's Seafood Restaurant, Chester, Connecticut