On food and cooking the science and lore of the kitchen ( PDFDrive ) 353
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Shellfish
SushiandSashimi
TartCevicheandKinilaw
SaltyPokeandLomi
CookingFishandShellfish
HowHeatTransformsRawFish
PreparationsforCooking
TechniquesforCookingFishandShellfish
FishMixtures
ShellfishandTheirSpecialQualities
Crustaceans:Shrimps,Lobsters,Crabs,and
Relatives
Molluscs: Clams, Mussels, Oysters,
Scallops,Squid,andRelatives
OtherInvertebrates:SeaUrchins
PreservedFishandShellfish
DriedFish
SaltedFish
FermentedFish
SmokedFish
Four-Way
Preservation:
Japanese
Katsuobushi
MarinatedFish
CannedFish
FishEggs
SaltTransformsEggFlavorandTexture
Caviar
Fish and shellfish are foods from the earth’s
other world, its vast water underworld. Dry
landmakesuplessthanathirdoftheplanet’s
surface,andit’satissue-thinhomecompared
totheoceans,whosefloorplungesasmuchas
7 miles below the waves. The oceans are
voluminous and ancient, the “primordial
soup”inwhichalllifebegan,andinwhichthe
humanimaginationhasfoundrichinspiration
for myths of destruction and creation, of
metamorphosisandrebirth.Thecreaturesthat
liveinthiscold,dark,dense,airlessplaceare
unmatched among our food animals in their
varietyandtheirstrangeness.
Ourspecieshaslongnourisheditselfon
fishandshellfish,anditbuiltnationsonthem
