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James Beard award nominee and owner of LA's popular Found Oyster and Queen St. restaurants brilliantly demystifies the art of cooking fish and shellfish with 100 straightforward and delicious dishes for every seafood from cod to salmon, crab, oysters, scallops, and even tinned and frozen fish.
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.
How to Cook the Finest Things in the Sea Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish
by Kolender, Ari; Galuten, NoahFormat: Hardcover
Pub. Date: 2025-04-01
Publisher(s): Artisan
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Summary
Author Biography
Ari Kolender is a 20-year veteran of some of the finest seafood establishments in the country, a James Beard Foundation Award Semifinalist, and a 2021 Rising Star Chef. In 2019, he opened his first restaurant Found Oyster, in Los Angeles, and he now acts as the culinary director of Last Word Hospitality group where he leads culinary development for restaurants including Queen St. and Barra Santos in Los Angeles, as well as the Red Dog Saloon in Pioneertown, among others. Find him online @arikolender.
Noah Galuten is a chef, restaurant consultant, and author of The Don’t Panic Pantry Cookbook, as well as the host of a YouTube series by the same name. He is the co-author of On Vegetables and the James Beard Award winner Bludso’s BBQ Cookbook. He can be followed @galuten.
Noah Galuten is a chef, restaurant consultant, and author of The Don’t Panic Pantry Cookbook, as well as the host of a YouTube series by the same name. He is the co-author of On Vegetables and the James Beard Award winner Bludso’s BBQ Cookbook. He can be followed @galuten.
Table of Contents
Introduction: Do Less
The Big Picture: Sustainability Made Simple
Kitchen Tools and Pantry Items
Seafood Primer
Reading the Tides: Thoughts on Storage, Thawing, and Raw Seafood
One: Chilled, Raw, and Marinated
Sicilian Crudo
Mackerel Tartare with Horseradish and Dill
Scallop Tostadas
Seaweed-Cured Halibut
Seaweed-Cured Halibut Crudo with Crème Fraîche, Lime, and Basil
Summer Rockfish Ceviche
Santa Barbara Spot Prawn Aguachile
Lobster Crudo
Feast of the Four Fishes Cocktail
How to Shuck an Oyster
How to Shuck a Clam
Shrimp Cocktail
Lobster Cocktail
Razor Clam Sangrita
Five-Layer Crab Dip
Smoked Trout Dip
Chilled Mussels on the Half-Shell
Pickled Shrimp Salad
How to Assemble a Raw Bar for a Crowd
Two: Tinned Fish and Other Preserved Seafood
Anchovy Caesar
Poached Leeks with Gribiche and Smoked Trout Roe
Tomatoes with White Soy Crema and Bottarga
Open-Faced Avocado Sandwich with Tomato-Marinated Sardines
Stuffed Peppers with Tomato, Olive, and Anchovy
Tomato and Anchovy Bread Pudding
Caramelized Bok Choy with Fish Sauce
Twice-Baked Sweet Potato with Dashi Butter and Bonito
Seaweed Salad
Three: Broiled and Baked
Char-Broiling on the Half-Shell
Char-Broiled Oysters with Garlic Butter and Parmesan
Char-Broiled Oysters with Bottarga Butter
Clams Casino
Broiled Ocean Trout with Casino Butter
Broiled Scallops with Espelette Butter
Salt-Baked Peel ’n’ Eat Shrimp
Fish in Paper
Fish in Paper, Spring Edition
Fish in Paper, Summer Edition
Fishmonger’s Pie
Four: Grilled
A Quick Grilling Primer
Grilled Squid Salad with Crispy Potatoes and Meyer Lemon
Grilled Lobster with Ginger-Lemon Butter
Grilled Mackerel
Swordfish Hemingway
Grilled Whole Fish with Sweet Peppers
Miso BBQ Shrimp
Grilled Fish Tacos
Grilled Yellowtail Collar with Buffalo Wing Sauce
Five: Breaded and “Bread”-ed
Molly’s Crispy Gruyère Tuna Melts
Shrimp Toast Burgers
Blackened Mahimahi Sandwiches
Lobster Rolls
Spicy Tuna Burgers
Deviled Crab Cakes
Cornmeal-Crusted Trigger Fish with Lettuces, Herbs, Apples, and Shallots
How to Chicken-Fry Seafood
Fried Oyster Sandwiches
How to Beer-Batter Seafood
Soft-Shell Crab Sandwiches
Six: Stovetop
How to Boil Lobster
How to Steam Crab . . . with Bonus Crab Back
Clam Chowder
She-Crab Soup
Lowcountry Fish Stew
Oil-Poached Tuna
Albacore Tataki with Citrus Ponzu
Shrimp Scampi
Rice and Peas with Seared Scallops
Pan-Seared Razor Clams
Seaweed-Steamed Halibut
Crispy-Skinned Salmon with Yuzu Koshō Salad
Pan-Roasted Trout with Brown Butter Potatoes
Cranberry Beans with Mussels and Chorizo
Steamed Clams
Cider-Braised Mussels
Two-Bean Squid Salad
Crab Rice
Lentils and Shrimp
Linguine and Clams
Spaghetti with Sautéed Soft-Shell Crab
Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles
Seafood Bog for a Crowd
Frogmore Stew (No Spoon Necessary)
Leftover Frogmore Hash
Seven: Butters, Stocks, Spices, Dips, and Sauces
JoAnne’s Island Creek Mignonette
Tangelo and Pepper Mignonette
Rhubarb and Bay Leaf Mignonette
Cocktail Sauce
Citrus Ponzu
Old Bay Mayo
Red Yuzu Mayo
Chipotle Mayo
Bitter Lime Mayo
Pickled Green Tomato Tartar Sauce
Caper-Dill Rémoulade
Ginger-Lemon Butter
Chimichurri Butter
Bottarga Butter
Casino Butter
Espelette Butter
New Bay Seasoning
Blackening Spice
Shrimp Stock
Lobster Stock
Crab Stock
Fish Bone Stock
Court Bouillon
Resources
Index
Acknowledgments
The Big Picture: Sustainability Made Simple
Kitchen Tools and Pantry Items
Seafood Primer
Reading the Tides: Thoughts on Storage, Thawing, and Raw Seafood
One: Chilled, Raw, and Marinated
Sicilian Crudo
Mackerel Tartare with Horseradish and Dill
Scallop Tostadas
Seaweed-Cured Halibut
Seaweed-Cured Halibut Crudo with Crème Fraîche, Lime, and Basil
Summer Rockfish Ceviche
Santa Barbara Spot Prawn Aguachile
Lobster Crudo
Feast of the Four Fishes Cocktail
How to Shuck an Oyster
How to Shuck a Clam
Shrimp Cocktail
Lobster Cocktail
Razor Clam Sangrita
Five-Layer Crab Dip
Smoked Trout Dip
Chilled Mussels on the Half-Shell
Pickled Shrimp Salad
How to Assemble a Raw Bar for a Crowd
Two: Tinned Fish and Other Preserved Seafood
Anchovy Caesar
Poached Leeks with Gribiche and Smoked Trout Roe
Tomatoes with White Soy Crema and Bottarga
Open-Faced Avocado Sandwich with Tomato-Marinated Sardines
Stuffed Peppers with Tomato, Olive, and Anchovy
Tomato and Anchovy Bread Pudding
Caramelized Bok Choy with Fish Sauce
Twice-Baked Sweet Potato with Dashi Butter and Bonito
Seaweed Salad
Three: Broiled and Baked
Char-Broiling on the Half-Shell
Char-Broiled Oysters with Garlic Butter and Parmesan
Char-Broiled Oysters with Bottarga Butter
Clams Casino
Broiled Ocean Trout with Casino Butter
Broiled Scallops with Espelette Butter
Salt-Baked Peel ’n’ Eat Shrimp
Fish in Paper
Fish in Paper, Spring Edition
Fish in Paper, Summer Edition
Fishmonger’s Pie
Four: Grilled
A Quick Grilling Primer
Grilled Squid Salad with Crispy Potatoes and Meyer Lemon
Grilled Lobster with Ginger-Lemon Butter
Grilled Mackerel
Swordfish Hemingway
Grilled Whole Fish with Sweet Peppers
Miso BBQ Shrimp
Grilled Fish Tacos
Grilled Yellowtail Collar with Buffalo Wing Sauce
Five: Breaded and “Bread”-ed
Molly’s Crispy Gruyère Tuna Melts
Shrimp Toast Burgers
Blackened Mahimahi Sandwiches
Lobster Rolls
Spicy Tuna Burgers
Deviled Crab Cakes
Cornmeal-Crusted Trigger Fish with Lettuces, Herbs, Apples, and Shallots
How to Chicken-Fry Seafood
Fried Oyster Sandwiches
How to Beer-Batter Seafood
Soft-Shell Crab Sandwiches
Six: Stovetop
How to Boil Lobster
How to Steam Crab . . . with Bonus Crab Back
Clam Chowder
She-Crab Soup
Lowcountry Fish Stew
Oil-Poached Tuna
Albacore Tataki with Citrus Ponzu
Shrimp Scampi
Rice and Peas with Seared Scallops
Pan-Seared Razor Clams
Seaweed-Steamed Halibut
Crispy-Skinned Salmon with Yuzu Koshō Salad
Pan-Roasted Trout with Brown Butter Potatoes
Cranberry Beans with Mussels and Chorizo
Steamed Clams
Cider-Braised Mussels
Two-Bean Squid Salad
Crab Rice
Lentils and Shrimp
Linguine and Clams
Spaghetti with Sautéed Soft-Shell Crab
Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles
Seafood Bog for a Crowd
Frogmore Stew (No Spoon Necessary)
Leftover Frogmore Hash
Seven: Butters, Stocks, Spices, Dips, and Sauces
JoAnne’s Island Creek Mignonette
Tangelo and Pepper Mignonette
Rhubarb and Bay Leaf Mignonette
Cocktail Sauce
Citrus Ponzu
Old Bay Mayo
Red Yuzu Mayo
Chipotle Mayo
Bitter Lime Mayo
Pickled Green Tomato Tartar Sauce
Caper-Dill Rémoulade
Ginger-Lemon Butter
Chimichurri Butter
Bottarga Butter
Casino Butter
Espelette Butter
New Bay Seasoning
Blackening Spice
Shrimp Stock
Lobster Stock
Crab Stock
Fish Bone Stock
Court Bouillon
Resources
Index
Acknowledgments
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