The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More

Naomi Tomky

The Pacific Northwest’s abundance of fish and shellfish long sustained indigenous peoples hunting and gathering along the region’s coasts, inlets, and fjords. Over decades of immigration, diverse cultures have come together to create a cuisine that is as varied as its inhabitants yet remains specific to this place and its fresh bounty. Salmon, prized for its rich flavor and versatility, is delicious whether grilled, smoked, baked, or raw. Dungeness crab is more tender than any other crab, and sweeter than any lobster. Flavor-packed spot prawns put other shrimp to shame, and the region’s razor clams are unparalleled.
In The Pacific Northwest Seafood Cookbook, food writer Naomi Tomky explains what to look for to buy fresh, sustainable seafood, shares secrets for tricky tasks like removing pin bones and mussel beards, and provides 75 delicious recipes including:



Cedar Plank Grilled Salmon
IPA-Battered Cod
Dungeness Crab
Deviled Eggs