Fish, the BasicsDiscusses the peculiarities of particular plants such as the response of some to certain stimuli, plants that heal, plants that eat insects, symbiotic partnerships, and other unusual behavior. |
Contents
Preface | 9 |
Fat Content of Raw Fish 20 Cholesterol Content of Shellfish | 22 |
Soups and Stews | 186 |
Copyright | |
5 other sections not shown
Other editions - View all
Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood Shirley King No preview available - 1999 |
Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood Shirley King No preview available - 1996 |
Common terms and phrases
127 Grilled Fish Atlantic Bake-Poached black pepper bluefish Brochettes Broiled Broiled Fillets broiler butter or margarine Butterflied or Split Casserole CHOICE OF RECIPES Cholesterol Cholesterol N/A clams claws COOKING METHODS CUT COOKING METHODS SUITABLE coriander CUT COOKING METHODS deep-fried degrees F dish Escabèche Escalopes Fat Content Fillets or Steaks finely chopped fish or shellfish fish store flatfish flavor flesh flounder Form Usually Prepared fresh frozen frying garlic Grilled Fish Fillets heat inches knife lemon juice lingcod lobster low Form Usually mackerel mahi-mahi margarine meat Medallions METHODS CUT COOKING microwave mild olive oil minutes Cooking monkfish mussels ounces CHOICE oven Pacific pan-dressed parsley pepper to taste pin bones poaching pounds red snapper Roundfish Salad salmon sauce sautéed sea scallops seafood Seafood Stew shark shell shellfish shrimp skin slices smoked soft-shell crabs sold species Split Fish squid Steamed sweet tablespoons tail teaspoon tilefish tomato trout tuna vegetables weakfish