This cookbook provides recipes for every edible species of fish and shellfish found from Tampa Bay, Florida, to Mexico. They range from quick and easy to gourmet preparations. From catfish to snapper to shark, there are recipes for every palate and techniques for every level of experience in the kitchen. This guide also provides information about handling and storing various species, including local species that usually are not sold commercially. Complete with a history of northern gulf seafood and universal preparation tips, this volume is a must-have for any serious seafood cook.
