Good Fish (and a giveaway!)Posted on September 3rd, 2011 · Post a comment » · 26 Comments »
Other Sushi Randomness
Any of you who have been reading Sushi Day for a while know that I’m a huge supporter of seafood suppliers, restaurants, and people who sell, use, and educate people about sustainable seafood. (And if you’re new to Sushi Day? Well, now you know!)
My friend Becky Selengut (whom I met through her twitter account – which you absolutely should follow, because the woman is hilarious and entirely awesome in so many ways) is one of those people – a professional chef who educates people about sustainable seafood through her twitter account, her blog, and through classes she teaches in the Seattle, WA area.
Earlier this year, she came out with a cookbook all about sustainable seafood, called Good Fish. It both educates about each kind of sustainable seafood, and provides several recipes varying from beginner to advanced cooking level for each. The types of seafood range from albacore tuna to wild salmon to spot prawns, and each is presented in a way anyone can enjoy.
To promote her new cookbook, Becky went on a book tour down the Pacific coast this spring, where she discussed the book and demoed one of the recipes from her book. So I’m sure it’s no surprise I made room in my crazy schedule to go see her when she had her cookbook demo at Santa Monica Seafood. (Confession: this happened months ago, and I’m only just now getting around to posting about it. Like I said… crazy schedule! ~_^)
For her demo at Santa Monica Seafood, Becky made the Grilled Spot Prawns with “Crack” Salad from page 73 of her cookbook.
It’s called “Crack” Salad for a reason, people… this stuff is addictive! Reminiscent of Vietnamese goi (a papaya salad almost always served at weddings and in many restaurants as well), I couldn’t get enough of it. As for those grilled spot prawns… shell-on is where it’s at, people. The Santa Monica Seafood staff prepared the samples without the head and shell (for obvious reasons – leaving the shell on would make the samples way too difficult to, well, sample), but I was lucky enough to be able to try one of the spot prawns Becky had grilled with the shell on as part of her demo. My goodness, what a difference.
(Plus, the chef at Santa Monica Seafood fried up the leftover spot prawn heads for us! Crunchy, yummy, delicious, mmmmm… ^_^)
Of course, if you want the recipe (and believe me, you want that recipe), you’re going to have to buy her book. Or, if you’re lucky, you can even win a copy.
What’s that I say? You heard me right, you can win a copy! As a matter of fact, you can win a signed copy, signed by Becky herself and shipped straight to you! Just leave a comment on this post before 11:59pm on Friday, September 9th, and I will randomly pick a winner! (One comment per person, contest open to anyone with a valid shipping address.)
Good luck!
Hmmm sustainable seafood. yummy and good for the earth
Awesome stuff. Thank you so much for suggesting the book. Adding it to the wishlist now!
Sounds like a great book.
I totally agree about shell-on.
Wow, that looks and sounds awesome indeed! Would love to win the book
The food looks deeelish! Would love to try the recipes!
Simply not impressed until I see a recipe. I’ve seen books with difficult preparations using food and/or seasonings that are difficult to obtain.
looks awesome. We love to cook seafood here, but we’re kind of stuck in a rut. Would love to see some tasty alternatives to the usual baked white fish.
Sounds interesting. Count me in!
brittany_tucker@aol.com
I love fish but could use some help knowing just which ones are sustainable. I will have to check out her website. Looks like it would be very helpful for cooking and also eating out. Thanks!
I’ve always wanted to know more about choosing fish. But the assumption is that the data that is passed down has to be accurate and you have to trust each link in the chain of evidence (like a criminal investigation). I’ve read one article about how sushi places can just give your random white fish instead of what you ordered which is why I try to avoid certain kinds.
I wish my grocery store (or any actually) would make a stand and decide to sell all (or at least mostly) sustainably caught seafood. It would even be great publicity for the company and the general public would learn a lot.
Looks like a great cookbook!
I love sushi and could always use another awesome book to help me along in making it!
the book and recipes look great. I’m glad more people are concern about sustainable seafood. i was a sushi chef for 12 years, but the way mainstream sushi is heading, I did not want to be a part of it. I love your web site and blog ( but it seems like a while since you last posted). Keep up the good work.
Yayyyy seafood! Count me in!
I love that it isn’t just fish, but shellfish too. I hope all the recipes are as appetizing as those prawns!
Love this book! Count me in for this giveaway! Thanks for the opportunity!
The book sounds fabulous! I’d love a chance to win a copy.
Sounds delicious. You can count me in.
the shrimp recipe looks really good. I’m sure all of the others are too!
Seafood isn’t something I have a great experience cooking or eating but as a sushi lover I should become more educated about what’s available. By the way, I have made the eel substitute recipe you share a while back several times using basa and don’t miss the eel at all.
Nice to see you back posting.
I grew up on the Gulf Coast of Florida. I <3 seafood! I think I'll have to go get some after I leave this comment!
I love your blog! and have missed you with your busy schedule.
Sounds like you had a great time! Would love a copy of the book.
So glad you went to Becky’s demo (and wrote about it). I agree, Bekcy’s absolutely hilarious!
I was planning on attending, but sadly wasn’t feeling well that evening, and didn’t want to get anyone sick. Looks like it was a great time!
wow, this heads looks delicious! the book also