“Becky Selengut’s Good Fish lives up to its name. Not only does it help the reader buy fish and shellfish that’s actually good, it guides the home cook toward equally good seafood results on the plate.”
—Paul Greenberg, Bestselling author of Four Fish and American Catch
“Good Fish is go-to in my kitchen! Becky Selengut’s recipes for the consciously minded piscivore strike a balance between chef-y and practical. Becky is an amiable stove-side companion who reveals the secrets of good fish cookery and will have you smoking sardines in no time.
—Langdon Cook, author of Upstream: Searching for Wild Salmon, from River to Table
“Becky Selengut’s new edition of Good Fish expands on her passions for both sustainability and deliciousness . . . a must for any cook living or vacationing near North America’s western coasts. Selengut’s humor and passion are evident in each mouthwatering page–I’m hungry just thinking about this wonderful book.”
—Trevis L. Gleason, chef and Gourmand World Cookbook Award-winning author of Chef Interrupted and Dingle Dinners
“Selengut has reaffirmed her commitment to both the ecosystems and the dining tables of the Pacific Northwest. Good Fish celebrates ethical seafood through delectable recipes that enshrine Selengut not only as a formidable culinary force, but as an indispensable guardian of our oceans. We need more chefs like this.”
—Casson Trenor, author of Sustainable Sushi and Time magazine’s “Hero of the Environment”
“I love Becky’s wit almost as much as her great recipes! I can’t think of a better kitchen guide to seafood, especially our Pacific Northwest favorites.”
—Randy Hartnell, Founder and President, Vital Choice Wild Seafood & Organics
“Good Fish is a good read! Becky Selengut is authentic, funny, and a great recipe writer! This clever book will help anyone learn about sustainable and seasonal fish. Her storytelling about these diverse dishes conjures up aromas and places I want to be in and makes me want to try these beautiful dishes at home.”
—Elizabeth Falkner, chef, author, artist
“If you’re going to eat seafood–and I am–then you need to know that you are doing more good than harm in your choices. Consumer demand can be a force for the good. Deliciously so. Let this book be your kitchen compass.”
—Carl Safina, author of Beyond Words, What Animals Think and Feel
“[A cookbook] meant to be pored over… Selengut gives an easy-read course on how to choose and store seafood.”
Praise for the original edition:
We know our ocean fish are beleaguered—the dilemma is we still want them for dinner. Solution: Good Fish… Instead of being dire, celebrates what you can eat: 15 varieties of Pacific seafood that are safe for the environment and for you. The easy-but-unusual recipes include the best version of Hangtown Fry we’ve seen, and even the nuts-and-bolts sustainability spiel slips down like a nice fresh oyster.
We tested some of the recipes in this book and we were both blown away. Not only was each meal delicious, but also both of us learned something from each dish… This book will ALWAYS be in our kitchen. We think it should be in yours too.
—Gluten-Free Girl and the Chef
Whether you’re a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from “Jaws” at the mere thought of buying — let alone cooking — a live Dungeness crab, “Good Fish”…deserves a spot in your kitchen.
—The Seattle Times
With “Good Fish,” Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few. Gorgeous color photos are part of the mix, along with entertaining vignettes from the author…
In Good Fish Becky Selengut presents the perils of the world’s oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. She teaches us how to cook seafood most home cooks shy away from, like scallops, sardines and squid, but also helps us perfect our technique for cooking our favorites such as salmon, halibut and clams.
Here it is – every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine. Good Fish. NW chef and author Becky Selengut, who is knowledgeable, gifted and (my favorite) sassy, infuses this stunning book with all three qualities. Drop-dead gorgeous photographs, out of the ordinary recipes – this is a book that makes me take a deep breath, smile and say – oh my goodness. The little photos of how to tell when fish is not done, just perfect and overdone made me squeal a little. So hard to explain with words, using photos is genius. That’s because Becky has also been a teacher for many years and knows how to break techniques down so everybody understands.
[Becky Selengut] is a smart and funny writer, a talented and experienced chef, and we desperately needed a book with this subtitle: “sustainable seafood recipes from the Pacific Coast.” …If you like to eat fish and you live in the Northwest, this book needs to be on your shelf.