Cooking Seafood

Cooking Seafood


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Do you enjoy tossing crab pots, hooking hard-fighting king salmon, or digging your own dinner?  Or maybe you have filled your basket with sashimi-grade tuna, live oysters and a lobster or two from the local fish market?  Whether gathering seafood yourself, or purchasing fresh delights, getting it to the table is a culinary adventure waiting to happen; and it’s easier to do than you might think.
Be it planked, grilled, broiled or baked, the seafood recipes found in this book are creative, easy-to-follow and pleasing to the pallet.  Focusing on shellfish, ocean and river fish, there is something for everyone, veteran to novice.
The dual contributions of Tiffany and Scott Haugen, experts in their fields, will inspire and motivate both anglers and home-cooks to get the most out of their seafood.

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