Eat More Fish

by Karen Tripson

Cookbook Review: Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson

The first edition, published almost ten years ago, is updated and repackaged with quality photography in a small 6-1/2 by 6-1/2 inch size that’s handy for packing in a suitcase or for a hostess gift. (Ten Speed Press $14.95) The collection of 50 recipes and helpful information reflects current trends in sustainability, endangered species and food safety. Local restaurants, chefs and the author contributed to the recipes which are geared for home chefs. I appreciate Rex-Johnson's wine tips for pairing with each variety. What do you usually serve with squid?

Beyond Fillets

One of the joys of shopping the Pike Place Public Market is being able to purchase shellfish and whole fish that aren’t typically found in grocery stores. The cookbook supports many salmon recipes, but also some of the more unusual choices that the Seattle icon provides, such as geoduck, squid, sturgeon or sablefish. Investigating mussels, I was pleased to find five recipes to choose from to take advantage of this reasonably priced treat, that is very popular at my house.

Cooking a whole fish is superior to preparing fillets for capturing the most flavor of the fish from the bones and the natural sealing of the skin. The technique might seem difficult to anyone who hasn't tried it -- as well as the challenge of getting the fish on each plate -- compared to boneless, skinless fillets. The visual wow of presenting the whole fish before serving and a little practice slicing will quickly compensate you for your effort. The full flavors will bring you back to the technique again and again.

If you want to learn how to cook a whole fish, try Saigon Restaurant’s Baked Whole Salmon with Vietnamese Dipping Sauce. The cooking technique can be applied to any whole fish. Prepare this simple recipe once, and you’ll be free forever of relying on the ubiquitous blue styrofoam platters of fillets.

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