In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips

(Image credit: Apartment Therapy)

If you have ever been to Seattle, then surely you went to Pike Place Market. And if you went to Pike Place Market, then surely you have stood under the awning near the fish market and waited eagerly for one orange-trousered gentlemen to yell, “HALIBUT!” and toss a ginormous glittering fish over the counter to another orange-trousered gentlemen. And if you haven’t, you need to turn around and go back. My point is: this book. This book captures that experience better than a snapshot — plus you get recipes!

Quick Facts

Who wrote it: The Crew of Pike Place Fish

Who published it: Viking Studio

Number of recipes: About 100

Recipes for right now: Crab and Asparagus Scramble, Thai Curry Mussels, Dilled Smoke Trout Salad, Albacore Tuna Sliders, Coconut Maple Salmon, Mascarpone-Baked Salmon with Herbs, Clambake, Paella Posible, Ahi Poke

Other highlights: The crew behind the fish market have a very real goal sourcing fantastic fish, connecting with people, and showing them how to love fish as much as they do. The silliness and market antics are one way of connecting; another way is through talking with customers, offering recipes, and forging genuine relationships — and this cookbook. 

Just as there is more to the Pike Place Fish guys than joking around and tossing fish, there is more to this book than just the recipes. It opens with a history of the market and a fairly serious (for these guys) conversation about why sustainable seafood is important, what a system of sustainable food looks like, and how we can shop sustainably. The following chapters talk about how to work with seafood at home: storing it, cooking it, filleting fish and deveining shrimp, using all the parts, and (if you’re brave enough) throwing your very own fish.

The recipes look amazing. If you are a fiend for fish or have been wanting to add more seafood into your diet, there is plenty of tasty inspiration here. They include most of the standard recipes, like cedar-planked fish and clam chowder, but it’s the recipes that add new flavors or unexpected ingredients that will keep us coming back to this book again and again. Like halibut cheeks with a poached egg and caponata. Like stuffing crab into morel mushrooms and sautéeing them in butter. Like spicy shrimp and lemon ravioli.

Hungry yet? I know I am.

Who would enjoy this book? Anyone who loves seafood — or would like to love it even more.

Find the book at your local library, independent bookstore, or Amazon: In the Kitchen with the Pike Place Fish Guys by AUTHOR

Visit the author’s website: AUTHOR

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