West Coast Seafood

Much of the nation's seafood supply comes from the West Coast, according to Jay Harlow, author of West Coast Seafood: The Complete Cookbook. In his definitive new cookbook, Harlow, a veteran seafood chef, cookbook author, cooking teacher and all-around seafood expert based in Berkeley, California' introduces the sometimes bewildering array of fresh fish and shellfish now commonly available to home cooks. The result is a trustworthy, up-to-the-minute cook's guide. From familiar varieties such as salmon, halibut, swordfish, and Dungeness crab, to more exotic types like tilapia, wolffish, and grenadier, his complete cookbook provides an impressive collection of information, instruction, and recipes. Whether it is albacore from the Pacific Ocean, California halibut from the Sea of Cortez, king salmon from Alaska's Copper River, or Pacific oysters from the waters of Hood Canal, West Coast Seafood explains what it is, when it's in season, and how to cook it to bring out its best flavors. More than 250 delectable recipes, both basic and lavish, run the gamut from West Coast classics such as Angels on Horseback and Crab Louis to contemporary restaurant-style Lemon Scented Pasta with Manila Clams, and Chard Wrapped Salmon Packets. The multicultural array that many Pacific Coast diners enjoy is reflected in dishes such as Catfish in Vietnamese Caramel Sauce; Jerk Fish, a Jamaican-style barbecued halibut; and Chawan-Mushi, a Japanese savory custard with salmon and asparagus.