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.

Reviews

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 *