Hook, Line and Supper: New Techniques and Master Recipes for Everything Caught in Lakes, Rivers, Streams and Sea

Quite possibly the only fish and seafood cookbook you’ll ever need, from the author of the award-winning website Hunter Angler Gardener Cook.
So many people get all tense when faced with a piece of fish or a bag of shrimp. It’s understandable: you went through all that effort to catch it, or, if you bought it from the store, we all know that fish isn’t cheap. You don’t want to mess things up. Hook, Line and Supper aims to cure that stage fright once and for all by breaking down the essence of fish and seafood cookery, allowing you to master the methods that bring out the best in whatever you catch or bring home from the market.

Rather than focusing on specific species, Hook, Line and Supper zeroes in on broad, widely applicable varieties of fish – both freshwater and salt – that can substitute for each other, and clearly and carefully provides master recipes and techniques that will help you become a more competent and complete fish and seafood cook.

Hank Shaw, an award-winning food writer, angler, commercial fisherman and cook at the forefront of the wild-to-table revolution, provides all you need to know about buying, cleaning, and cooking fish and seafood from all over North America. You’ll find detailed information on how best to treat these various species from the moment they emerge from the water, as well as how to select them in the market, how to prep, cut and store your fish and seafood. Shaw’s global yet approachable recipes include basics such as classic fish and chips and smoked salmon; international classics like Chinese steamed fish with chiles, English fish pie, Mexican grilled clams, and Indian crab curry; as well as deeply personal dishes such as a Maine style clam chowder that has been in his family for more than a century. It also features an array of fish and seafood charcuterie, from fresh sausages and crispy skin chips, to terrines and even how to make your own fish sauce.

The most comprehensive guide to preparing and cooking fish and seafood, Hook, Line and Supper will become an indispensable resource for anglers as well as home cooks looking for new ways to cook whatever fish or seafood that strikes their fancy at the market.

From the Publisher

Gifts from the Sea

Learn how to get the most out of whatever you catch or bring home from the market with recipes tested to work on a variety of fish and seafood, so you can get whatever looks the best and cook it with confidence.

Seared Red Snapper

You’ll learn how to perfectly sear fish the way they do it in restaurants, either with crispy skin or not, and how to mix and match with whatever is seasonal to highlight your catch.

Tuna Poke Bowl

Everyone loves a good poke bowl — it’s Hawaii’s casual answer to sashimi. Pristine tuna tossed with sweet onions, Macadamia nuts and lots of lime. Add Japanese rice seasoning for added flavor.

Simple Fish Sandwich

Sometimes you just gotta have a simple fried fish sandwich. Think about the best BLT you’ve ever had, then add a crispy slab of your favorite fish.

New Orleans BBQ Shrimp

Gulf Shrimp in a buttery, tangy sauce laced with Worcestershire, this is one of the iconic seafood dishes in one of America’s seafood capitals.

Freshwater Bounty

Explore the world of freshwater fish, so often overlooked in cookbooks. From trout and salmon to bass, catfish, crappie, bream, walleye and perch, you’ll learn new and exciting ways to cook your catch.

Fish Nuggets

Hook, Line, and Supper has an entire section on frying fish in ways used all over the world. There’s an art to perfectly frying fish, and you’ll be able to perfect it with these recipes.

Perch Chowder

An ode to the Great Lakes, this is a perch chowder with Polish kielbasa, potatoes, a touch of cream and a touch of herbs. Any fish will do, not just perch.

Catfish Courtbouillon

A Louisiana classic, updated. Catfish, fried then sauced with the Cajun trinity of pepper, onion and celery, tomato and lots of Cajun seasoning.

Pike Cakes

Pike, carp and other bony fish can be persnickety to work with, unless you flake the meat off the bones. That’s where these fish cakes with wild rice come in. Any fish will work for these cakes.

Publisher ‏ : ‎ H&H Books
Publication date ‏ : ‎ May 13, 2021
Edition ‏ : ‎ First Hardcover
Language ‏ : ‎ English
Print length ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 0996944826
ISBN-13 ‏ : ‎ 978-0996944823
Item Weight ‏ : ‎ 2.5 pounds
Dimensions ‏ : ‎ 8.25 x 1 x 9.25 inches
Best Sellers Rank: #247,042 in Books (See Top 100 in Books) #35 in Game Cooking #94 in Fish & Seafood Cooking #226 in Fishing
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