Off the Hook: Reflections and Recipes from an Old Salt

by Roger Fitzgerald and Susan Volland

Seafood fanatic Roger Fitzgerald shares his behind-the-scenes knowledge, gleaned from his years spent researching and reporting on the seafood industry, in Off the Hook, a candid, witty, and... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1580083404
• ISBN13: 9781580083409
• Release Date: February 2002
• Publisher: Ten Speed Press
• Length: 222 Pages
• Weight: 0.80 lbs.
• Dimensions: 0.7" x 6.2" x 7.6"

Customer Reviews

Humorous Delight of Seafood Caught & Eaten

The subtitle says it well: "Reflections and Recipes from an Old Salt" From a young age, Fitgerald was into fish. When his father was stationed at Guantanomo Bay, he really got into catching and preparing seafood at its best. His lifetime with seafood is here reflected in over 200 recipes accompanied by delightful commentary and suggestions.I appreciate especially the alternatives offered on most every recipe, as sometimes it's tough finding what is called for, especially fresh each time and one desires.Favorites from this collection include: Masa-Crusted Catfish with Red Chile Sauce, Roasted Trout Stuffed with Spinach, Hazelnuts and Blue Cheese, Stuffed Columbia River Sturgeon with Sweet Corn and Jerusalem Artichokes, Halibut Marinated in Mustard and Rosemary.These are comparatively speaking easy to make recipes and ingredients are not exotic, but the taste is unique and satisfying. A worthy addition to seafood fancier's collection.

"Catch of the Day"

This is just what we've needed for a longtime. A must read!

This book has everything!

Just received a copy of this newly released book and both my husband and I have read it from cover to cover. It is over two hundred pages filled with well written, humorous and informative essays from the life and experiences of a well traveled seafood "hunter", writer, educator, as well as a large collection of the most wonderful, original seafood recipes we have found. The recipes have already enticed us to prepare two delicious and easy dishes (Snapper in Saltines and Sesame Fried Calamari), even though we have had the book for less than a week! Food writer and chef, Susan Volland, takes all the mystery out of preparing perfect seafood with her clear instructions for handling and preparing everything we might find in our fish market. She really covers the bases with how to prepare "Perfect Grilled Salmon" to more exotic dishes like "Spicy Thai Clam Soup." Everything sounds delicious and do-able!The problem we are having is whether this book belongs in the guest room so visitors can enjoy the entertaining essays of Roger Fitzgerald, or in the kitchen so it will be immediately available for easy reference as we work our way through the recipes, chapter by chapter. We think this book is so good that we will have two copies - one for each place.