{"id":2303,"date":"2011-06-30T21:49:57","date_gmt":"2011-06-30T21:49:57","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2303"},"modified":"2011-06-30T21:49:57","modified_gmt":"2011-06-30T21:49:57","slug":"stumped-about-seafood","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=2303","title":{"rendered":"Stumped About Seafood?"},"content":{"rendered":"

\"Good_Fish_Cookbook\"<\/a> Northwest chef Becky Selengut knows a thing or two about fish and in her new book GOOD FISH<\/a>, she shares some of that wisdom with more than a little light-hearted humor and lots of insightful anecdotes. Selengut cares as much about the delicately balanced flavors in her recipes as she does about the denizens of the deep and being a thoughtful steward of them and their home. Addressing everything from seasonality, raising and harvesting methods to buying tips and questions buyers should ask their seafood seller, Selengut is handing the home cook the ultimate guide to sustainable seafood cooking.<\/p>\n

Continue reading on Amazon\u2019s Al Dente Blog<\/a>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Northwest chef Becky Selengut knows a thing or two about fish and in her new book GOOD FISH, she shares some of that wisdom with more than a little light-hearted humor and lots of insightful anecdotes. Selengut cares as much about the delicately balanced flavors in her recipes as she does about the denizens of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11842,11760],"tags":[318,3351,11877,3352,3342,1035,3353,3354,3343,1068,3355,2580,1597,885,1825,1662,1453,3356,3357,988,3358,1987,840,2742,1213,3359,2630,521,2137,3360,3361,3362,1608,949,3344,1469,3345,1914,3346,3363,2193,3364,1611,1445,3365,1029,293,1921,953,3366,1680,3367,3368,3369,3370,3347,980,1329,1045,3371,983,2548,1931,3372,1084,1614,3373,3374,3086,1579,3375,3376,2215,3377,1244,10,73,466,3378,183,2766,1688,3379,3348,11867,14,1049,3381,532,3382,3383,3384,3385,3386,3349,3387,3388,1626,1627,3389,1628,1693,1205,3390,1879,3391,1491,1005,1133,3350,1000,1701],"class_list":{"0":"post-2303","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-books-to-cook","7":"category-dishing-with-kathy-casey-blog","8":"tag-almond","9":"tag-almond-butter","10":"tag-amazon","11":"tag-anecdotes","12":"tag-april-pogue","13":"tag-asparagus","14":"tag-asparagus-tips","15":"tag-balanced","16":"tag-becky-selengut","17":"tag-black-pepper","18":"tag-blanch","19":"tag-blender","20":"tag-boil","21":"tag-book","22":"tag-booze","23":"tag-bowl","24":"tag-butter","25":"tag-buying-tips","26":"tag-champagne-vinegar","27":"tag-chef","28":"tag-chop","29":"tag-coconut","30":"tag-cookbook","31":"tag-cream","32":"tag-cup","33":"tag-delicate","34":"tag-dish","35":"tag-eggs","36":"tag-extra-virgin-olive-oil","37":"tag-finfish","38":"tag-fish-eggs","39":"tag-fries","40":"tag-frozen","41":"tag-garnish","42":"tag-good-fish-cookbook","43":"tag-greek","44":"tag-greek-style-yogurt","45":"tag-ground-black-pepper","46":"tag-guiness","47":"tag-harvesting","48":"tag-heat","49":"tag-ice-bath","50":"tag-ice-water","51":"tag-italian-parsley","52":"tag-jerk","53":"tag-juice","54":"tag-kathy-casey","55":"tag-lemon-juice","56":"tag-liquor","57":"tag-littlefish","58":"tag-medium","59":"tag-medium-bowl","60":"tag-medium-heat","61":"tag-methods","62":"tag-mussels","63":"tag-mussels-with-guiness-cream","64":"tag-northwest","65":"tag-oil","66":"tag-olive-oil","67":"tag-ounce","68":"tag-pacific-northwest","69":"tag-pairings","70":"tag-pan","71":"tag-paper-towels","72":"tag-parsley","73":"tag-pea","74":"tag-pea-and-asparagus-puree","75":"tag-photographs","76":"tag-pictures","77":"tag-plain","78":"tag-pot","79":"tag-prosciutto","80":"tag-puree","81":"tag-raising","82":"tag-recipe","83":"tag-recipes","84":"tag-salmon","85":"tag-salt","86":"tag-salted-water","87":"tag-sasquatch-books","88":"tag-saucepan","89":"tag-saute-pan","90":"tag-scallops","91":"tag-scallops-with-tarragon-beurre-blanc","92":"tag-seafood","94":"tag-season","95":"tag-seasonality","96":"tag-seattle","97":"tag-shallot","98":"tag-shellfish","99":"tag-shock","100":"tag-slotted-spoon","101":"tag-spiced","102":"tag-stuffed-trout-with-nettle-almond-butter","103":"tag-stuffing","104":"tag-sweet-potato","105":"tag-tablespoon","106":"tag-tarragon","107":"tag-tarragon-beurre-blanc","108":"tag-teaspoon","109":"tag-tender","110":"tag-tips","111":"tag-towels","112":"tag-trout","113":"tag-unsalted-butter","114":"tag-vegetable-oil","115":"tag-washington","116":"tag-white-wine","117":"tag-wild-jerk-spiced-salmon-with-coconut-pot-liquor-and-sweet-potato-fries","118":"tag-wine","119":"tag-yogurt"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2303"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2303\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}