How to Cook the Finest Things in the Sea - Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish

"You don't need to be an experienced chef to make delicious fish and shellfish. Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country's best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. With an emphasis on sustainability, All the Finest Things in the Sea (and How to Cook Them) offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. Kolender takes the intimidation out of cooking fish and shellfish. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbeque Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. A larder chapter features a whole world of accompaniments for seafood, including Red Yuzu Mayo and Pickled Green Tomato Tartar Sauce, plus a Seafood Primer walks readers through how to select, store, and clean the seafood they bring home. Whether seafood newbie or fanatic, All the Finest Things in the Sea (and How to Cook Them) will change the way readers think about seafood and guide them through techniques to unlock the dynamic flavors of fish and shellfish"--

List of contents

Introduction: Do Less
The Big Picture: Sustainability Made Simple
Kitchen Tools and Pantry Items        
Seafood Primer          
Reading the Tides: Thoughts on Storage, Thawing, and Raw Seafood        
 
One: Chilled, Raw, and Marinated
Sicilian Crudo
Mackerel Tartare with Horseradish and Dill 
Scallop Tostadas        
Seaweed-Cured Halibut         
Seaweed-Cured Halibut Crudo with Crème Fraîche, Lime, and Basil         
Summer Rockfish Ceviche    
Santa Barbara Spot Prawn Aguachile
Lobster Crudo
Feast of the Four Fishes Cocktail      
How to Shuck an Oyster        
How to Shuck a Clam
Shrimp Cocktail         
Lobster Cocktail        
Razor Clam Sangrita 
Five-Layer Crab Dip
Smoked Trout Dip     
Chilled Mussels on the Half-Shell
Pickled Shrimp Salad
How to Assemble a Raw Bar for a Crowd    
 
Two: Tinned Fish and Other Preserved Seafood
Anchovy Caesar        
Poached Leeks with Gribiche and Smoked Trout Roe          
Tomatoes with White Soy Crema and Bottarga
Open-Faced Avocado Sandwich with Tomato-Marinated Sardines  
Stuffed Peppers with Tomato, Olive, and Anchovy  
Tomato and Anchovy Bread Pudding
Caramelized Bok Choy with Fish Sauce       
Twice-Baked Sweet Potato with Dashi Butter and Bonito                
Seaweed Salad           
 
Three: Broiled and Baked
Char-Broiling on the Half-Shell        
Char-Broiled Oysters with Garlic Butter and Parmesan       
Char-Broiled Oysters with Bottarga Butter   
Clams Casino 
Broiled Ocean Trout with Casino Butter       
Broiled Scallops with Espelette Butter          
Salt-Baked Peel ’n’ Eat Shrimp         
Fish in Paper  
Fish in Paper, Spring Edition 
Fish in Paper, Summer Edition          
Fishmonger’s Pie       
 
Four: Grilled
A Quick Grilling Primer                                                 
Grilled Squid Salad with Crispy Potatoes and Meyer Lemon          
Grilled Lobster with Ginger-Lemon Butter                   
Grilled Mackerel                                                            
Swordfish Hemingway                                                   
Grilled Whole Fish with Sweet Peppers                        
Miso BBQ Shrimp                                                         
Grilled Fish Tacos                                                          
Grilled Yellowtail Collar with Buffalo Wing Sauce      
 
Five: Breaded and “Bread”-ed
Molly’s Crispy Gruyère Tuna Melts  
Shrimp Toast Burgers
Blackened Mahimahi Sandwiches    
Lobster Rolls 
Spicy Tuna Burgers   
Deviled Crab Cakes   
Cornmeal-Crusted Trigger Fish with Lettuces, Herbs, Apples, and Shallots
How to Chicken-Fry Seafood            
Fried Oyster Sandwiches       
How to Beer-Batter Seafood 
Soft-Shell Crab Sandwiches  
 
Six: Stovetop
How to Boil Lobster  
How to Steam Crab . . . with Bonus Crab Back        
Clam Chowder           
She-Crab Soup           
Lowcountry Fish Stew           
Oil-Poached Tuna      
Albacore Tataki with Citrus Ponzu    
Shrimp Scampi          
Rice and Peas with Seared Scallops  
Pan-Seared Razor Clams       
Seaweed-Steamed Halibut     
Crispy-Skinned Salmon with Yuzu Koshō Salad      
Pan-Roasted Trout with Brown Butter Potatoes
Cranberry Beans with Mussels and Chorizo 
Steamed Clams          
Cider-Braised Mussels           
Two-Bean Squid Salad          
Crab Rice       
Lentils and Shrimp    
Linguine and Clams   
Spaghetti with Sautéed Soft-Shell Crab        
Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles          
Seafood Bog for a Crowd      
Frogmore Stew (No Spoon Necessary)
Leftover Frogmore Hash       
 
Seven: Butters, Stocks, Spices, Dips, and Sauces
JoAnne’s Island Creek Mignonette
Tangelo and Pepper Mignonette        
Rhubarb and Bay Leaf Mignonette   
Cocktail Sauce           
Citrus Ponzu  
Old Bay Mayo
Red Yuzu Mayo         
Chipotle Mayo           
Bitter Lime Mayo      
Pickled Green Tomato Tartar Sauce  
Caper-Dill Rémoulade           
Ginger-Lemon Butter
Chimichurri Butter    
Bottarga Butter          
Casino Butter 
Espelette Butter         
New Bay Seasoning   
Blackening Spice       
Shrimp Stock 
Lobster Stock
Crab Stock     
Fish Bone Stock         
Court Bouillon
           
Resources       
Index  
Acknowledgments     
 
 

About the author

Ari Kolender is a 20-year veteran of some of the finest seafood establishments in the country, a James Beard Foundation Award Semifinalist, and a 2021 Rising Star Chef. In 2019, he opened his first restaurant, Found Oyster, in Los Angeles, and now also runs Queen's Raw Bar & Grill as well as The Bell in New Orleans. Find him online @arikolender.

Noah Galuten is a chef, restaurant consultant, and author of The Don’t Panic Pantry Cookbook, as well as the host of a YouTube series by the same name. He is the co-author of On Vegetables and the James Beard Award winner Bludso’s BBQ Cookbook. He can be followed @galuten.

Summary

James Beard award nominee and owner of LA's popular Found Oyster and Queen St. restaurants brilliantly demystifies the art of cooking fish and shellfish with 100 straightforward and delicious dishes for every seafood from cod to salmon, crab, oysters, scallops, and even tinned and frozen fish.

Product details

• Authors: Noah Galuten, Ari Kolender, Ari Galuten Kolender
• Publisher: Workman Publishing
• Languages: English
• Product format: Hardback
• Released: 08.04.2025
• EAN: 9781648293030
• ISBN: 978-1-64829-303-0
• No. of pages: 320
• Assisted by: Noah Galuten
• Subjects: Guides > Food & drink > Theme cookery books; COOKING / Methods / General, COOKING / Individual Chefs & Restaurants, Cookery dishes & courses, Cookery dishes and courses, Cookery / food by ingredient: fish and seafood, Cooking with fish & seafood, COOKING / Specific Ingredients / Fish & Seafood