From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region's razor clams are unparalleled.
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From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region's razor clams are unparalleled.
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Add this copy of The Pacific Northwest Seafood Cookbook: Salmon, Crab, to cart. $18.39, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2019 by Countryman Press.
