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Posted by R Shelton

From Sea To Shining Sea The Great American Seafood Cookbook Review (Teriyaki Broiled Mackerel Recipe)

The Great American Seafood Cookbook by Susan Herrmann Loomis was published in 1988 and in her introduction she talks about the many fishing trips she’s been on sourcing different seafoods and seeing how they were caught. I liked reading this as some cookbook authors collect recipes around a theme; Loomis tested and created recipes from the fish caught from her fishing trips, from visits to fish markets, or fish that was donated by fisher friends. I loved the connection.

Book Review

From Sea To Shining Sea: The Great American Seafood Cookbook

This cookbook is from the late 1980s and as such reflect the recipes of the times, but there are many recipes that are surprisingly modern and fresh: Jack Crevalle Baked in Salt with Herb Oil and Pickled Garlic; Albacore or Bluefin Tuna Misoyaki; Alaska Spot Prawns with Lime Juice and Ginger; and China Moon Tea and Spice Smoked Fish. Loomis includes basic recipes that are the base to other recipes like Ichiban Dashi Basic Soup Stock and Applesauce for a Wisconsin Fish Fry.

The Great American Seafood Cookbook is separated into two parts – Part One: Before You Begin focuses on choosing and preparing fish and other ingredients and Part Two: The Recipes and Lexicon has all the recipes, definitions, and tips for cooking fish and seafood. Illustrations are throughout the book showing how to prepare the seafood for cooking, and you’ll find mini articles throughout describing different fish markets or showcasing a fisherman. The Lexicon chapter has a fish ID section for more than 130 species along with an oyster primer. All in all, a pretty good cookbook with all the basics and a some surprisingly delicious recipes.

I found my copy at a used book store for 50 cents, and I was more than satisfied to add it to my collection. If you see a copy at a garage sale, snap it up. I’m enclosing a recipe adapted from the cookbook below – simple teriyaki marinated mackerel fillets made with sake and a healthy amount of garlic and ginger.

Recipe: Broiled Teriyaki Mackerel with Sake, Ginger, and Garlic

Broiled Teriyaki Mackerel

Ingredients
  

  • 4 mackerel fillets boneless, skin on
  • 2/3 cup water
  • 2/3 cup soy sauce
  • 1/4 cup sake
  • 2 tablespoons grated fresh ginger
  • 5 cloves garlic, crushed with a garlic press
  • 2 teaspoons sugar

Instructions
 

  • Place the mackerel fillets in a baking dish. Mix the rest of the ingredients in a mixing bowl and pour over the mackerel. Turn over a couple of times, then place plastic wrap over the top and put in the refrigerator for 2 hours.
  • Preheat oven to broil setting at 425 degrees.
  • Pick up each fillet and let the marinade drip off, then place the fillets skin side down on a sheet pan lined with foil. Broil the fish until it flakes and is done.

Notes

Notes: Recipe adapted from The Great American Seafood Cookbook by Susan Herrmann Loomis.

 

Book Info

This book came from my personal collection, and any opinions are my own.

Enjoy,
Renee Shelton
Succotash Book Reviews
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Disclosure and More Info: Most books found in the reviews are purchased by me and some have been given to me by publishers or the writers themselves. Some of my large cookbook library collection can be found on The Library Thing, which is a constant work in progress to categorize all my books. All reviews are independent and opinions my own. Any advertising helps support this site. :) Thanks for reading!

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