There’s something fishy about chef and food writer Hank Shaw. The Sacramento-based chef and self-described forager, earth-digger, and hunter has a new cookbook out, Hook, Line, and Supper — an extensive deep (sea) dive into the world of seafood.
Designed for home cooks who want to hone their skills with fish and other seafood, Hook, Line, and Supper offers recipes and techniques for buying, cleaning, and cooking fresh and saltwater fish. “By breaking down the essence of fish and seafood cookery, Hook, Line, and Supper helps home cooks bring out the best in whatever they bring home from the market or the water,” says Shaw, who grew up digging clams and has fished commercially in Alaska.
You won’t find any calls for jarred tartar sauce or farmed, frozen salmon in this book. Instead, Hook, Line, and Supper offers 120 recipes — everything from fish and chips to homemade fish sauce to Chinese steamed fish with chiles, Mexican grilled clams, and Indian crab curry. You’ll even find some of Shaw’s family recipes (Maine-style clam chowder, anyone?) in the mix.
You can buy Hook, Line, and Supper now anywhere where books are sold. Starting May 27th, chef Shaw will host a nationwide series of dinner and book-signing events, the first of which will be at Sacramento’s Urban Roots Smokehouse and Brewery, and will head across the country from there. Check the event schedule at Shaw’s website.
