"You don't need to be an experienced chef to make delicious fish and shellfish. Cooking great
seafood is all about simplicity and confidence and this book gives readers the techniques to
make sure their seafood always shines. Organized by cooking method there are chapters on
grilling baking broiling frying and more. Chef Ari Kolender worked at the country's best
seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now in his
first book Kolender teaches readers versatile fool-proof techniques for serving up fish and
shellfish every possible way. With an emphasis on sustainability All the Finest Things in the
Sea (and How to Cook Them) offers 100 recipes for everything from Clam Chowder and Fried Cod
Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. Kolender takes the intimidation
out of cooking fish and shellfish. He shows why crudos ceviches and aguachiles are some of
the easiest seafood dishes to prepare at home and he explains how to bake fish and veggies in
paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling
method to make Grilled Mackerel and Miso Barbeque Shrimp or they can recreate the magic of a
seafood shack with chicken-fried and beer battered seafood. A larder chapter features a whole
world of accompaniments for seafood including Red Yuzu Mayo and Pickled Green Tomato Tartar
Sauce plus a Seafood Primer walks readers through how to select store and clean the seafood
they bring home. Whether seafood newbie or fanatic All the Finest Things in the Sea (and How
to Cook Them) will change the way readers think about seafood and guide them through techniques
to unlock the dynamic flavors of fish and shellfish"--
