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Texas Seafood


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Table of Contents

  • Introduction
    • 1. The Gulf and Fishing
  • Fish
    • 2. Inshore Mixed Bag
    • 3. Croakers (Sciaenidae) and Grunts (Haemulidae)
    • 4. Jacks (Carangidae)
    • 5. Great and Small Pelagic Fish: Tunas and Mackerels (Scombridae) and Herrings (Clupeidae)
    • 6. Snappers (Lutjanidae)
    • 7. Groupers and Seabass (Serranidae)
    • 8. Offshore Reef, Rubble, and Rock Fish
    • 9. Deepwater Groundfish
    • 10. Assorted Blue-Water Pelagic Fish
    • 11. On the Subject of Gulf Marine Eels
    • 12. Rays, Skates, and Sharks
  • Invertebrates
    • 13. Bivalves, Gastropods, Cephalopods, and Oddball Invertebrates
    • 14. Shrimp, Crabs, and Other Crustaceans
    • 15. A Few Words about Edible Plants Found Close to the Water's Edge
    • 16. Some Honorary Freshwater Inclusions
  • Nuts and Bolts
    • 17. Finding, Buying, and Processing Seafood
    • 18. The ABCs
    • 19. Buying and Storing Seafood
    • 20. Cutting Fish, Cleaning Crabs, and Shucking Oysters
  • Recipes
    • 21. Whole Fish
    • 22. Cut Fish
    • 23. Crustaceans
    • 24. Bivalves, Gastropods, and Cephalopods
    • 25. Preserving the Catch
    • 26. Bits and Pieces
  • Acknowledgments
  • Appendix I. Common Seafood Hazards
  • Appendix II. Species Not Described but of Interest
  • Further Reading
  • Recipe Index
  • General Index

About the Author

PJ Stoops and Benchalak Srimart Stoops are experienced fishmongers and were the chefs at Foreign Correspondent, a farm-to-table northern Thai eatery that was named one of Bon Appetit's Best New Restaurants in 2015. PJ Stoops was also the driving force behind Houston's "Total Catch Market," a regular event that sold bycatch seafood from the Gulf of Mexico.


A valuable compendium no matter where you live, Texas Seafood encourages you to explore uncommon varieties from your local fishmonger. * Wall Street Journal *
By documenting in such detail what's below the surface in our Texas waters, [Texas Seafood] reveals a treasure. Not just for a local market but beyond: the national and even global market. * Edible Houston *
A compendium of just about all the seafood you can eat-and catch-in Texas...an important addition to every local foodie's culinary library. * Edible San Antonio *
'Comprehensive' is an understatement for this book...After the insightful fish facts and tips on catching, buying, and prepping seafood, the recipes are a revelation...Texas Seafood proves to be equal parts culinary encyclopedia, environmentalist manifesto, and love letter to the Gulf. * Texas Monthly *
From familiar species, such as shrimp, tuna, crab, and red snapper, to the lesser-known (yet delicious) species often overlooked by consumers, Texas Seafood is a celebration of our regional bounty. * The Literary South *
A comprehensive volume that guides the reader through hundreds of lesser-known edible species found in the Gulf waters along the Texas Coast...This encyclopedic hardcover is a must have for anyone [interested] in the food and fish of Texas. * Houston Food Finder *
From steamed curried crab to chicken-fried ribbonfish, [Texas Seafood's] meals will have readers eating like they're right on the Texas Gulf Coast. * Alcalde *
[Texas Seafood is] a must-have for anyone even remotely interested in the bounty the state's waters have to offer...This one's a catch, y'all. Don't miss out. * San Antonio Express-News *

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