the fishes and dishes cookbook

Give Fishes & Dishes for the holidays!

2011-12-13T16:58:00.000-05:00

The Fishes & Dishes Cookbook makes a wonderful Christmas present, AND you can support your local independent bookstore at the same time! It's also fabulous partnered with Klawock Oceanside, Inc. smoked salmon for an extra special gift!

http://klawockoceanside.com/

Book Signing & Wine Tasting with Laura Cooper & Kelly Barry

2011-10-11T07:42:00.001-04:00

Join Author Laura Cooper and Contributor Kelly Barry as they share fishing stories & wine pairing tips while sampling delicious bites from the Fishes & Dishes Cookbook.

Thursday, November 10, at 7 pm

Nordic Heritage Museum
3014 NW 67th Street
Seattle, WA 98117

http://www.nordicmuseum.org/events.aspx#fishesanddishes

NW Bookfest

2011-09-22T13:40:00.000-04:00

Laura Cooper will be part of a panel discussion entitled "Cooking Northwest Style" at the 2011 NW Bookfest in Kirkland, Washington.

When? October 2nd at 4 pm
Where? Community Center Lobby Meeting Room

She'll be appearing alongside Joe Fitpatrick (author of Strictly Sundays) and John Howie of Seastar Restaurant.

Tomi Talks Crab

2011-08-20T10:21:00.000-04:00

Here's another video on our YouTube channel of Tomi talking about crab fishing, and making an early version of the Alaskan Seafood Bake. This video was taken by our good friend and F&D contributor Stefani Smith, (pre-rationalization in 2005) as part of a series for the Alaskan ferries and cruise ships, and partially sponsored by the Alaskan Brewing Co.
http://www.youtube.com/watch?v=Ks_B0llDnWg

Sierra Club Magazine

2011-06-19T09:31:00.000-04:00

Fishes & Dishes got a surprise mention in the Sierra Club Magazine! Check out the link for the page of Alaskan centric titles in this months issue.

Thanks to Joely for spotting this!

http://www.sierraclub.org/sierra/201107/mixedmedia.aspx

Kiyo demonstrates how to kill, clean and cook a crab!

2011-06-15T11:02:00.000-04:00

http://www.youtube.com/watch?v=AgmR_N00H6E

This video was taken last summer on the F/V Savage in Neets Bay, Alaska.
Offscreen commentary provided by videographer Jake Buehrig and Tomi Marsh

Beware Fish Fraud

2011-06-09T10:02:00.000-04:00

Here's an interesting article about "fish fraud". Stores and restaurants selling the consumer something other than what they are paying for. In NYC I am seeing a lot of fish being labeled as "organic" (there is no such thing) and recently saw a coho being sold as wild Alaskan sockeye. It's all a bit fishy...

http://www.huffingtonpost.com/ted-danson/this-summer-be-wary-of-fi_b_870298.html

Northern Lights Auktion in Ballard

2011-04-22T10:37:00.000-04:00

Support the Nordic Heritage Museum in Ballard at their annual Northern Lights Dinner Auktion on May 1, where you can enjoy a delicious dinner and bid on such great items as the Fishes & Dishes Cookbook, paired with a chef's apron and a cedar plank for grilling! Laura will be on hand to sign and personalize the books.

http://www.nordicmuseum.org/events.aspx#Auktion

Sitka sac roe herring fishery, 2011

2011-04-04T21:49:00.001-04:00

The Sitka sac roe herring fishery opened April 1. Check out this video of the Infinite Grace (at about minute 2) rolling hard over with a big set!

http://www.youtube.com/watch?v=c-X0zJPDL2g

Fishes & Dishes a finalist for cookbook of the year from ForeWord Reviews!

2011-03-19T11:59:00.001-04:00

http://www.bookoftheyearawards.com/finalists/2010/category/cooking/

Metropolitan Markets

2011-03-19T11:58:00.000-04:00

Kiyo will be signing books at the Metropolitan Markets this Sunday, March 20th

12 - 2 @ the Admiral store in West Seattle
4 - 6 @ the Queen Anne Store

Hope to see you there!

http://metropolitan-market.com/events/.

Review of Fishes & Dishes from Laurie Constantine

2011-03-13T22:50:00.000-04:00

cookbook/http://www.laurieconstantino.com/review-of-the-fishes-dishes-cookbook/

Fisher Poets 2011

2011-02-24T18:43:00.000-05:00

This weekend we'll be heading down to Astoria for the annual Fisher Poets Gathering. This is a great opportunity to hear folks in the commercial fishing and maritime industries share their creative sides with poems, stories and music. Hope to see you there!
http://www.clatsopcc.edu/community/fisherpoets-gathering

Save Our Wild Salmon

2011-02-23T22:08:00.000-05:00

Please support salmon recovery in the Columbia and Snake rivers. https://secure3.convio.net/sows/site/Advocacy?cmd=display&page=UserAction&id=507

NPR Interview

2011-02-18T00:25:00.000-05:00

Tomi and Laura were recently interviewed on NPR program Here and Now. Click on the link to listen!
http://hereandnow.wbur.org/2011/02/16/alaska-fisherwomen-cooking

Vietnamese Alaskan Weathervane Scallop Tacos

2011-01-29T21:01:00.001-05:00

I used to get in trouble at school for starting in before reading all the instructions. I guess certain things just never change! Turns out you can't enter the Alaska Fish Taco contest if you've ever received compensation for cooking. Oops! So we won't be going to Santa Monica, but here is our recipe, and it is damn good! A bit of a twist on our banh mi sandwiches from our book. Try it and let us know what you think. And if YOU'VE entered, and would like to share your recipe here, send it to me at info@fishesanddishes.com and we will post.

Vietnamese Alaska Weathervane Scallop Tacos

Marinated Vegetables:

1/4 cup water
1/4 cup sugar
1/4 cup rice vinegar
1 cup grated carrots (large holes of box grater)
2 cup grated cabbage (large holes of box grater)

Sauce:

1/3 cup mayonaise
2 - 3 teaspoons sriracha

3/4 pound Alaskan Weathervane scallops
sea salt and freshly ground black pepper
1- 2 tablespoons canola or grapeseed oil
12 small corn tortillas

Garnish:

fresh cilantro
thinly sliced jalapenos
sliced avocado
lime wedges

For the marinated vegetables: combine first three ingredients and then toss the vegetables to coat. Allow to stand for at least one hour. Drain for 5 minutes before compiling tacos.

For the sauce: Combine the mayonnaise and add the sriracha to taste and set aside

Preheat oven to 400.

Wrap the tortillas in aluminum foil and place in oven to warm, or alternatively heat on a grill right before serving.

Slice each scallop in half and season with salt and pepper.

Heat 1 tablespoon of the oil in a large skillet over medium high heat. When hot, add scallops in two batches (add remaining oil as needed) and sear for a minute or two on each side, until colored and just done. Do not overcook, and do not crowd the pan or they will steam instead of sear.

layer two tortillas per taco, and dress with about 1 tablespoon of sriracha mayonnaise each. Top with several scallops and the marinated vegetables. Garnish with cilantro, jalapenos and avocado and sprinkle with lime juice.

Makes 6 tacos

Inuit Mussel Hunters

2011-01-28T11:48:00.001-05:00

Check out this incredible story about Inuit who go under the shifting sea ice to gather mussels. They've got only 30 minutes to get in and out before the tide comes back in. http://www.bbc.co.uk/news/science-environment-12241053

Seattle Boat Show

2011-01-21T15:57:00.001-05:00

Going to the Seattle Boat Show ? Stop by and see Kiyo & Tomi! We'll be signing copies of Fishes & Dishes at the Captain's Nautical Supplies booth on Monday, January 24th from 3 pm until 8 pm.

Happy New Year!

2011-01-02T13:52:00.001-05:00

So appreciative and grateful for all the wonderful enthusiasm and support this past year. Thank you! Best wishes to all for 2011!`

Fishes & Dishes makes the Pacific Northwest Independent Booksellers Bestsellers List!

2010-12-22T22:26:00.000-05:00

Check out #14 on the second page, paperback non-fiction!
http://www.pnba.org/Images/bestsellerlist.pdf

Halibut Cheek Dip

2010-12-15T21:14:00.000-05:00

Just in time for festive holiday parties, comes our brand new recipe for Halibut Cheek Dip! Tomi and I first made this for a party this fall, with stuff we had on hand, and I recently made it for a friend's Boat Light Parade party. It was just as tasty as I remembered. Enjoy!

Halibut Cheek Dip

1 pound of halibut cheeks
1/2 cup green salsa. I used Arriba Fire Roasted Mexican Green Salsa (Medium)
1 package cream cheese
1/2 cup sour cream
1/2 cup grated parmesan
2-3 ounces diced fire roasted green chilis
Sea salt and pepper to taste

Poach the halibut in boiling, salted water until just done, about 3 minutes.

Mix the hot halibut in with the remaining ingredients.

Serve warm or cold with crackers or toasted baguette slices.

*Allowing the dip to 'rest' for at least half an hour mingles the flavors together nicely. You can then reheat before serving if you like.

Jade Dumplings in Broth

2010-12-13T19:16:00.000-05:00

On a wet and windy night like tonite, nothing hits the spot quite like hot soup. Looking at what I have on hand, a wonton-style soup with veggies and dumplings is the perfect thing. Luckily, I have some Jade Dumplings, pre-cooked and frozen in my freezer. Ordinarily, we serve these either boiled with a green curry sauce, or pan-fried with a Ponzu sauce. But immersed in a delicious, hot broth seems so obvious, I'm surprised I haven't thought of it before! I'm sure others have already had this brainstorm, but if not, here's a recipe for a wonton-style soup broth with veggies and Jade Dumplings. It is delicious and satisfying.

The proportions of the broth are approximate. I just threw this together with what I had on hand, so feel free to tinker with it to your taste. Shitake mushrooms would be great in the broth.

Jade Dumplings (from page 34 of the Fishes & Dishes Cookbook, Epicenter Press)

1/2 pound boneless, skinless salmon, minced

1 tablespoon toasted sesame oil

3 green onions, chopped

1/2 cup chopped fresh cilantro leaves, plus additional
for garnish

1/2 teaspoon sea salt

1/4 teaspoon white pepper

1 (10-ounce) package round wonton wrappers

Have a small bowl of water within reach for sealing the wontons. Line a cookie sheet with parchment paper or wax paper.

In a medium bowl, mix the minced salmon with the sesame oil, green onion, cilantro, and the salt and pepper. Put 1 rounded teaspoon of the mixture on one half of a wonton wrapper. Dip your finger into the water, and moisten the wonton edges with the water. Fold the wrapper over into a half-moon shape and press out any air. Wet the crescent edge and pleat it. Place the wonton on the parchment-lined cookie sheet. Repeat for the remaining wonton wrappers.

Prepare the sauce you plan to serve with the dumplings, then cook the dumplings by frying or boiling.

To make pan-fried dumplings, heat 1 tablespoon of the oil in a nonstick pan over medium-high heat. Fry for 1 to 2 minutes per side or until the dumplings are crisp. Add 2 tablespoons water to the pan and cover quickly. Steam for 2 minutes. Remove the wontons from the pan and place on a plate. Serve with Citrus Ponzu Sauce.

To make boiled dumplings, bring a pot of water to a roiling boil. Drop in the dumplings one at a time, and boil for 3 minutes, or until the dumplings are translucent and float to the top. Remove with a slotted spoon and place in a colander to drain. Put the Green Curry Sauce in individual bowls, and add the drained dumplings.

Makes 30 dumplings

Wonton Broth

1 quart chicken broth ( I use Pacific organic free range chicken broth)

2 teaspoons rice wine vinegar
2 teaspoons Chinese shaosing rice cooking wine

1 tablespoon soy sauce
1 teaspoon chili oil
1 large clove minced garlic
1 teaspoon grated fresh ginger (small hole)
2 carrots, peeled and grated (large hole)
3 baby bok choy, chopped
1/2 head of broccoli, cut into small florets
8-10 Jade Dumplings*

Simmer the first 6 ingredients together for about 10 minutes. then add the carrots, bok choy and broccoli. Cook until the vegetables are done, about 5 minutes.

If using pre-cooked, frozen dumplings, add them and let heat through for a bout 3 minutes. If using freshly made dumplings, cook separately in boiling water, and add directly to the serving bowl, ladling the hot broth on top.

Serve immediately.

Serves 4

Having the Jade Dumplings on hand in the freezer made this quick and easy to make. If you make the dumplings fresh, boil them in water before adding them to the soup.

*To make and freeze the dumplings ahead of time, assemble and boil as below. After they are boiled, place them on a parchment lined cookie sheet, making sure that they do not touch, and freeze until solid. After they are frozen, you can remove them from the tray and store them in a large ziplock bag in the freezer.

Kiyo @ Poulsbo Central Market

2010-12-09T21:11:00.000-05:00

Hi Everybody,

Kiyo will be at the Poulsbo Central Market tomorrow, from about noon - 5. Chef Kim will be cooking up a sample from the book, so please come by, say hi, get your book signed, and try a tasty treat!

Friday, December 10th
Poulsbo Central Market
12 - 5 pm

Fishes & Dishes at Tom Douglas' Cookbook Social

2010-11-29T17:13:00.000-05:00

Fishes & Dishes is pleased to be included in this years Tom Douglas Cookbook Social. This event will take place on Wednesday, December 1, from 4-7 pm.

Included in the ticket price is one glass of wine and tastes from all the cookbook authors.
We'll be handing out samples of our Jade Dumplings with Green Curry Sauce!

For more information and tickets, go to http://tomdouglas.com/index.php/events

Pacific Marine Expo, Author's Corner

2010-11-14T23:19:00.000-05:00

Tomi, Kiyo & Laura will be signing books at the Author's Corner at Pacific Marine Expo.
Friday, November 19th from 1-3 pm. Booth #631. Hope to see you there!

http://www.pacificmarineexpo.com/10/public/Content.aspx?ID=21474

F&D one of the top 20 reads of the Indie Next Highlights List of 2010!

2010-11-12T14:54:00.001-05:00

http://news.bookweb.org/news/2010-indie-next-list-highlights

Tomi & Kiyo interviewed by Carol Newman on KMUN radio in Astoria

2010-10-26T15:54:00.000-04:00

tomi & kiyo in the KMUN studio

http://www.fishesanddishes.com/downloads/KMUNinterview.mp3

Zupan's Market, Portland

2010-10-06T13:46:00.001-04:00

Kiyo, Tomi & Laura will be at:

Zupan's Market
7221 SW Macadam
Portland, OR

We will be demoing how to make Jade Dumplings with Marliese Franklin of Women's Radio. Hope to see you there!

New Alaska Pics

2010-10-04T14:31:00.000-04:00

Check out some new pics from our summer in Alaska!http://www.facebook.com/album.php?aid=251832&id=249830865635&ref=mf

Upcoming Events

2010-10-03T14:06:00.000-04:00

Kiyo & Laura will be signing books today at:

SeaGlass Interiors

1-2 pm

3115 Harborview Dr #b

Gig Harbor, WA

Tuesday the 5th of October we will be at:

Barnes & Noble in Bellevue

7 pm

626 106th Ave NE

Bellevue, WA

Where we will be reading and filleting a salmon!

http://store-locator.barnesandnoble.com/event/3063215

Margaret Larson loves Jade Dumplings!

2010-09-30T15:05:00.000-04:00

Margaret Larson, host of New Day Northwest, samples the Jade Dumplings we made on the show.

http://www.king5.com/new-day-northwest/Shoutout-to-the-Audience-September-28-2010-103964719.html

backstage pics from New Day Northwest

2010-09-29T23:38:00.000-04:00

New Day Northwest clip

2010-09-28T18:18:00.000-04:00

Here is a clip from our very recent appearance on New Day Northwest with Margaret Larson.

http://www.king5.com/new-day-northwest/Fishes--Dishes-Authors-Cook-Jade-Dumplings-103937159.html

New Day Northwest taping!

2010-09-27T16:23:00.000-04:00

Kiyo & Laura will be cooking on King5's New Day Northwest this Tuesday am, Sept. 28th! Come be in the audience as they show us how to make Jade Dumplings. Seats are free. Audience comes in at 9:30am, done by 11:30. Email newdaytickets@king5.com

http://www.king5.com/new-day-northwest

Saturday events

2010-09-24T14:51:00.000-04:00

This Saturday, September 25th, please join Kiyo and Laura at the Ballard branch of the Seattle Public library for a reading/slideshow from 2-3 pm.

They will also be signing books in front of Wild Salmon Seafood Market at Fishermen's Terminal from 11-1 as part of the Fall Fishermen's Festival. All proceeds go to the Seattle Fishermen's Memorial Fund.

Hope to see you at one or both events!

a Review from the Asian Reporter (Portland)

2010-09-23T20:46:00.001-04:00

http://www.asianreporter.com/reviews/2010/10-24fishesdishes.htm

Review from the Rose City Reader

2010-09-20T19:56:00.001-04:00

http://www.rosecityreader.com/2010/09/cookbook-library-fishes-dishes-cookbook.html

Fishermen's Fall Festival

2010-09-17T14:48:00.000-04:00

Kiyo & Laura will be signing books from 11-1 in front of Wild Salmon Seafood Market at Fishermen's Terminal as part of the Fall Fishermen's Festival there on September 25th. All proceeds from the book go to supporting the Seattle Fishermen's Memorial, as do proceeds from the festival. Fun events will include a salmon bbq, cocktails served up by members of the Deadliest Catch, a lutefisk eating contest and oyster slurp!

September 25th

book signing 11 am to 1 pm

Wild Salmon Seafood Market

Fishermen's Terminal

http://www.seattlefishermensmemorial.org/events.php

f/v gallant maid

2010-09-13T20:05:00.001-04:00

IMG_3236,
originally uploaded by fishes & dishes.

pics courtesy of John Gute

Summer Pics from SE Alaska

2010-09-13T17:19:00.001-04:00

Check out some pictures from this summer in SE Alaska on our Flickr page. We were tendering troll and gillnet fish.

http://www.flickr.com/photos/fishesanddishes/sets

Seattle Public Library-Ballard Branch

2010-09-13T14:37:00.000-04:00

Kiyo & Laura will be reading/speaking at the Ballard branch of the Seattle Public Library on September 25th from 2-3 pm.

614 22nd Ave NW

Seattle

Summer Fishing Pics

2010-09-05T00:37:00.000-04:00

Check out pics from this summer's tendering gig on our Facebook page (you don't need to be a member or have to sign in, just click on the icon to the right of this page, and it will take you to the page). We started off buying troll chums in Neets Bay, and then gillnet fish around Annette Island.

First Friday in Spokane

2010-08-29T14:25:00.000-04:00

Kiyo & Laura will be in Spokane September 3rd for First Friday.

Where? the Community Building Lobby

5 West Main in Spokane

When? from 5:30-8 pm at 3.

Join us for artwork, a salmon de-boning demonstration, reading and slide show.

The Ingenious Feeding Habit of the Humpback Whales

2010-08-21T21:57:00.000-04:00

This is some amazing footage of Humpback whales bubble net feeding. Only in Alaska!

a review from the Ketchikan Daily News

2010-08-07T12:20:00.001-04:00

By HILARY KOCH
For the Daily News
My job as the Ketchikan Public Library’s outreach librarian takes me into the reading lives of many people in Ketchikan. I remember years ago, when cooking was not much of a priority for me, visiting Dorothy Sadlier and wondering why on earth she would want to check out cookbooks when she no longer was able to cook.
I asked her about it and she said she just liked to read them. How odd, I thought.
Now I am older (and maybe a teeny bit wiser) and my culinary tastes have matured and improved. I have grown a bit bored with years of cooking dinners and find myself seeking out new and exciting recipes to experiment with.
New cookbooks abound at the public library, but “The Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska’s Commercial Fisherwomen” really stands out for me.
This is simply a good book to read. Written by fisherwomen and cooks (among other things) Tomi Marsh, Kiyo Marsh and Laura Cooper, this book is a unique seafood cookbook full of creative recipes and amazing tales of adventure.
If you are local, then you will love recognizing stories about fisherwomen you know and reading about familiar places, and if you are unfamiliar with our people and fisheries, you surely will love the tales of adventure, the portrayal of Alaska and the recipes for the bounty our waters provide.
Every page has a either a color photograph or a collage image by co-author Laura Cooper. Each chapter begins with a story about life in the fisheries, and they all are written by women.
The first story is about the history of Tomi Marsh’s tender The F/V Savage in Brooklyn, N.Y., while others give a history of Dutch Harbor and talk about “the lure of the catch.” There is a salmon primer to explain the anadromous salmon and identify differences between the types of salmon.
Another helpful page explains the difference between the types of Alaska fisheries, the terms used and tips, such as how to clean and cook a crab or a geoduck, and how to make a basic fish brine. One of my favorite stories explains the terms buoy balls — as opposed to just plain old balls — and there is even a bit of poetry in the book, too.
The recipes in “The Fishes and Dishes Cookbook” are pretty great, too. My one complaint is that some of the ingredients might be a bit unusual and hard to find for your average Ketchikan cook on a budget, but the dishes I tried were absolutely delicious.
I highly recommend the jade dumplings, but wish there had been a bit of an explanation on how to “pleat the won tons.” Mine looked a bit wacky, but tasted great.
The smoked salmon pizza was pretty good and I’m about to make grilled salmon with cilantro and lime.
“The Fishes and Dishes Cookbook” is great for cooks and noncooks alike. The Ketchikan Public Library has shelves of great cookbooks, and this one will be available to check out just as soon as I’ve finished my dinner.

Bering Sea Crab Fishermen's Tour

2010-07-01T12:44:00.000-04:00

Ketchikan: Bering Sea Crab Fishermen's Tour is awesome (and big supporters of F&D!). If you have any friends/family coming to Ketchikan this summer who are interested in getting a taste of what commercial fishing is like, tell them to take this tour. http://56degreesnorth.com/

Wounded Warrior Event

2010-06-20T14:50:00.000-04:00

Fishes & Dishes took part in the 2010 Alaska Seafood Buffet for Wounded Warriors event this past friday. We served up Shrimp and Orzo Salad with Pesto, Roasted Tomatoes and Snow Peas (p 59) alongside the Alaskan fishing community to wounded vets and their families from Madigan Army Medical Center at Joint Base Lewis-McCord. Thanks to Ariana and Dewey for their help!

Third Place Books: Tuesday, June 8

2010-06-05T21:24:00.000-04:00

Kiyo & Laura will be at Third Place Books in Lake Forest Park on

Tuesday, June 8th at 7 pm.

7171 Bothell Way NE

Lake Forest Park, WA

Upcoming Events

2010-06-01T21:13:00.000-04:00

Thursday, June 3rd

The Loft in Poulsbo

18779 Front Street

6:15 pm

Friday, June 4th

University Bookstore

4326 University Way NE

Seattle

7 pm

Seashare

2010-05-19T15:32:00.000-04:00

Thanks to our publisher, Epicenter Press, for donating a case of Fishes and Dishes to Seashare for donor gifts. We are proud to be associated with this great organization, that links seafood companies to food banks across the country, providing seafood to the hungry.

http://seashare.org/

Upcoming Events

2010-05-16T22:39:00.000-04:00

May 30th

Eagle Harbor Bookstore

157 Winslow Way East

Bainbridge Island

3-4 pm

June 3rd

Liberty Bay Bookstore

@ The Loft Restaurant

18779 Front Street

Poulsbo

6:30 - 8 pm

June 4

University Bookstore

4326 University Way NE

Seattle

7 pm

June 8

Third Place Books

17171 Bothell Way NE

Lake Forest Park, WA

7-9 pm

Saturday, May 15th: Demo, Reading & Signing in Bellingham

2010-05-13T12:36:00.000-04:00

Great review from Stove Top Readings, a blog about cookbooks

2010-05-12T12:53:00.000-04:00

http://stovetopreadings.blogspot.com/

Publisher's Weekly Interview

2010-05-10T17:19:00.000-04:00

http://www.publishersweekly.com/pw/by-topic/authors/interviews/article/43059-cooking-the-books-with-kiyo-marsh-and-laura-cooper.html

Mother's Day Bazaar, May 8th

2010-05-07T17:14:00.000-04:00

Come by tomorrow, May 8th for a Mother's Day Bazaar at the Clearwater Casino Resort's Chico Room, in Suquamish, WA. 9 am to 5 pm. This is a fundraiser for the PME Pinks team participating in the Susan G. Komen 3-day for the Cure race. Fishes & Dishes will be there selling and signing books, as well as lots of other great vendors for those last minute Mother's Day gifts!

Seattle Times

2010-05-04T15:25:00.000-04:00

http://seattletimes.nwsource.com/html/books/2011770148_localbooks04.html

Upcoming Events in May

2010-04-26T20:38:00.000-04:00

April 29th

Darvill's Bookstore

Eastsound, Orcas Island

7-8 pm

Reading & book signing

May 1st

Griffin Bay Bookstore

Friday Harbor

1-3 pm

Reading & book signing

May 8th

Mother's Day Bazaar & Fundraiser

for the Susan G. Komen Race for the Cure

Clearwater Casino Resort Chico Room

Suquamish

9-5 pm

booksales & signing

May 15th

Village Bookstore

Community Food Co-op's Connection Building

1200 N Forest Street, Bellingham

11-12:30 pm

cooking demo, reading and signing

May 30th

Eagle Harbor Bookstore

Winslow, Bainbridge Island

3-4 pm

reading, booksigning

Alaskan Salmon Nicoise Salad

2010-04-24T16:56:00.000-04:00

the sun is shining today, time for something light and refreshing!

Alaskan Salmon Nicoise Salad (page 63)

9 ounces fresh green beans, trimmed of strings

1 pound small red potatoes

1 small head Bibb or butter lettuce

4 tablespoons capers

1 cup Niçoise olives

2 large tomatoes, cut into 8 pieces each

10 to 12 ounces good quality smoked salmon

(Klawock Oceanside red king salmon used here www.klawockoceanside.com)

4 hard-boiled eggs, halved

Lemon Vinaigrette:

3 tablespoons lemon juice

1 tablespoon minced shallot

1 teaspoon prepared Dijon mustard

Pinch of sugar

Pinch sea salt

Freshly ground black pepper to taste

1/2 cup extra virgin olive oil

Steam the green beans until tender, then rinse well under cold water and drain. Boil the potatoes until done, and cool down in cold water. Drain and quarter the potatoes.

Place several lettuce leaves on each plate. Place a mound of potatoes in the center and surround with separate piles of beans, capers, olives, tomatoes, and smoked salmon. Nestle two egg halves on opposite sides of the plate.

To make the vinaigrette, whisk together the lemon juice, shallot, Dijon mustard, and sugar in a medium, high-sided bowl. Slowly drizzle in the olive oil, whisking vigorously to emulsify. Whisk in the salt and pepper to taste.

Drizzle each salad with the Lemon Vinaigrette.

Makes 4-6 serving

Shelf Awareness Review

2010-04-22T12:16:00.000-04:00

This is a nice review from Shelf Awareness, a newsletter for the book trade.

http://news.shelf-awareness.com/mv/a1/873771.html

The Fishes and Dishes Cookbook by Kiyo Marsh, Tomi Marsh and Laura Cooper (Epicenter Press, $19.95 trade paper, 9781935347071/1935347071 April 28, 2010)

The subtitle sums up this cookbook--Seafood Recipes and Salty Stories from Alaska's Commercial Fisherwomen--but it's hard to say which is more enticing, the recipes or the tales. The authors have worked for more than 35 years between them as cooks and deckhands in one of America's deadliest industries. (Currently Tomi Marsh is owner and skipper of the F/V Savage.) And boy, do they have stories--being chased by storms, setting up a pizza-delivery boat service in the Pribilofs, Bering Sea rescues, boats stolen by the Russian mafia, cooking while riding the troughs and crests of heavy seas. Then there are the recipes: Alaskan Salmon Niçoise Salad, Cioppino, Sake Steamed Clams, Seafood Enchiladas, Salmokopita, Thai Clam Chowder, Salmon Noodle Casserole. It all combines with photographs, art, a few haiku and sidebars about such things as sailors' superstitions into a wonderful book about Alaska fishing, strong women and delicious food.

KDN article picked up by AP

2010-04-20T11:35:00.000-04:00

Scott Bowlen's article on F&D for the Ketchikan Daily News was picked up by the AP and has been appearing in newspapers all over the country. Pittsburgh, Indiana, Connecticut, and Kodiak to name a few!

Ketchikan Daily News write up

2010-04-14T01:01:00.000-04:00

“The Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska’s Commercial Fisherwomen.”
By Kiyo Marsh, Tomi Marsh, and Laura Cooper

By SCOTT BOWLEN
Daily News Staff Writer
They’ve braved the ocean from Ketchikan to the Bering Sea, these “goddesses in Grundéns,” harvesting salmon and crab and halibut and herring.
Such hard work produces a healthy appetite, and fisherwomen know seafood at its best.
And thus have these fisherwomen — Kiyo Marsh, Tomi Marsh and Laura Cooper — combined their knowledge of seafaring, fishing and the culinary arts into a remarkable new volume entitled “The Fishes & Dishes Cookbook.”
Two neat things stand out in this book.
A variety of vignettes, glossaries and photos provide an illuminating glimpse of the authors’ fishing lifestyles and the seafood they harvest.
Secondly, the 80 recipes are as adventurous as the authors themselves. Betty Crocker, the poor dear, got left on the dock for this one.
Many Ketchikan residents and commercial fishermen in Alaska are likely to know of at least one of the “Fishes & Dishes” authors and contributors.
The most visible here around the First City is Tomi Marsh, the Ketchikan-based skipper of the 78-foot fishing and tendering vessel Savage, and a 28-year veteran of the commercial fishing industry.
Tomi’s sister, Kiyo Marsh, worked five years as a deckhand and boat cook aboard the Savage from Southeast Alaska to the Bering Sea.
Laura Cooper worked as a boat cook and deckhand aboard longlining and tendering boats in western Alaska.
Kiyo and Laura now reside in Seattle.
So, where did the cookbook idea come from?
Aboard the Savage, about a decade ago, Kiyo Marsh told the Daily News in March.
“When Tomi and I were fishing crab, rolling around the Bering Sea, cooking was always such a challenge,” Kiyo said. “We started off joking about making a cookbook called ‘Cooking in the Ditch.’ Each recipe would be good whether you were in 30-foot seas or tied to the dock.”
Kiyo laughs when she says this, recalling how she’d use bungie cords and straps criss-crossed over the top of the Savage galley’s stove in an attempt to keep pots and pans in place.
“You’d take a hard roll and it doesn’t matter how hard it’s strapped down. it’s going to want to jump,” she said. “There were times where I’m literally just laid out across the stove trying to keep things from going on the floor.”
Over time, Kiyo and Tomi collected recipes, testing and innovating at sea and on land. The process toward a cookbook gathered speed about three years ago when Laura Cooper began helping out.
The world-traveling Kiyo said she loves to be creative with cooking, which is reflected in the selections featured in “Fishes & Dishes.”
“I wanted to try to put some recipes in that were going to be a little different than what you usually see in a cookbook,” she said. “Not just your clam chowder, and your fish and chips, and your salmon dip — not that those aren’t good.”
Her personal favorite recipes in the book include the miso-glazed black cod, a cast-iron broiled salmon and the jade dumplings made with salmon.
Many of the recipes include ethnic flavors from Japanese, Vietnamese, Spanish, Chinese and Thai cuisines.
Kiyo also said she wanted to give cooks opportunities to make things like sweet chile sauce or green enchilada sauce from scratch.
“But you know, definitely if we’re rolling around on the boat, we’d probably grab a jar of chile sauce or a can of green enchilada sauce for the seafood enchiladas,” Kiyo said.
In addition to basic preparation tips for a variety of seafood species (ever de-beard a mussel or clean a geoduck clam?), “Fishes & Dishes” includes some beverage mixology and a section on how to pair wines with seafood.
“Fishes & Dishes’ has several contributions from other fisherwomen, such as Carol Brown, Stefani Smith, Mary Lang, Shannon Zellerhoff, Roxanne Kennedy and Kacy Hubbard-Patton. One short story is about Dawn and Dave Rauwolf of Ketchikan.
There’s also a page on fishing fashion —the book’s working title was “Goddesses in Grundéns” — that covers the fab basics such as Xtratuf boots, Polartec fleece, hoodies, rubber gloves and Carhartt coveralls.
It all rings true, written by women who’ve lived at sea and know their subjects well.
“Fishes & Dishes” is available now at some booksellers, including Parnassus Books in Ketchikan.
“People have been really positive and haav really liked it a lot,” Kiyo Marsh said.
She and Tomi Marsh plan to be at Parnassus Books beginning at about 2 p.m. Sunday during Parnassus’ 25th anniversary open house (which runs from noon to 5 p.m.).
“I’m not exactly sure what we’re going to make yet, but there will definitely be food from the book there,” Kiyo said.

Radio interview with Kiyo and Laura

2010-04-05T23:24:00.000-04:00

Kiyo and Laura did a radio interviw with Marliese Franklin, of Love, Food, Happiness on Women's Radio out of Portland, OR. Listen to the interview here

IndieBound!

2010-03-20T20:05:00.001-04:00

“Fishes & Dishes” has been accepted into the IndieBound program for May. This promotion, sponsored by the American Booksellers Association, recommends a handful of outstanding new titles each month. It is aimed at the public and independent bookstores throughout the country

Books are in Seattle!

2010-03-13T23:36:00.001-05:00

The books finally arrived at the warehouse in Seattle!

Upcoming Events

2010-02-27T17:31:00.000-05:00

April 10th, Seattle

Book signing and demo
with Kiyo & Laura
Whole Foods (Roosevelt Square)
1026 NE 64th Street
Seattle, WA 98115
11-1

April 11th, Ketchikan

25th anniversary party and book signing
with Kiyo & Tomi
Parnassus Books
5 Creek Street Upstairs
Ketchikan, Alaska 99901
2-5

April 14th, Seattle

Salud! Cooking class with
Kiyo, Tomi & Laura
Whole Foods (Roosevelt Square)
1026 NE 64th Street
Seattle, WA 98115
6-9

May 8th, Suquamish

Book Info

2010-01-28T12:25:00.000-05:00

If you are a wholesaler or retailer wishing to buy/carry the Fishes & Dishes Cookbook in your store, the book is published and available through Epicenter Press (epicenterpress.com) . It is distributed through Todd Communications, The News Group, Partners West and Ingram Book Co.

ISBN: 978-1-935347-07-1

Our sales rep in Alaska is Karen Sobolesky, 907-929-3161, karens@alaska.com.
In WA, OR, MT, ID and northern CA our rep is Jim Harris, (425) 392-1662, gacpc@prodigy.net

Any questions please email info@fishesanddishes.com

Book a'coming!

2010-01-15T22:19:00.000-05:00

We just approved page proofs, so it looks like the book will be published before the printers break for Chinese New Years. This means we'll be seeing actual copies sooner, rather than later! Should be arriving on that slow boat from China sometime in March.

Dutch Harbor

2009-12-09T23:36:00.001-05:00

My friend Bari sent me this picture. It shows the APL crane in Dutch Harbor, after being blown over by winds reported to be upwards of 120 mph (one report said 150!)

Typical Fall Day in SE Alaska

2009-11-15T01:13:00.000-05:00

Recipe: Grilled Salmon with Pink Peppercorn Rub

2009-11-08T14:35:00.000-05:00

Alas, all of our content, pictures etc. must fit within 144 pages. That means a few things are getting cut. This recipe is one of them. It is a simple and tasty way to cook salmon, so we hope you will try it. It comes from our friends Greg and Amy from the F/V Angie, a troll tender in Southeast Alaska.

Grilled Salmon with Pink Peppercorn Rub

4 (6-ounce) salmon fillets

2 teaspoons sea salt

4 tablespoons crushed pink peppercorns

4 tablespoons brown sugar

2 tablespoons extra virgin olive oil

Sprinkle the salmon fillets each with 1/2 teaspoon of the salt. In a small bowl, mix the crushed peppercorns, brown sugar, and olive oil together. Rub the peppercorn mixture evenly over the top of the fillets.

Heat the grill to medium heat. Cook the salmon fillets skin side down for approximately 8 minutes, until nearly opaque in the center. Peek inside the fish, and remove the salmon fillets just before done, since the fish will continue to cook for several minutes once away from the heat.

Makes 4 servings

Recipe: Sake Steamed Clams

2009-10-13T15:08:00.000-04:00

This preparation takes the usual butter and white wine recipe and turns it on its head. The use of sake, soy sauce, and ginger gives this dish a Pacific Rim flair. Togarashi is a Japanese pepper blend, but you can substitute a pinch of red pepper flakes instead.

1 cup sake

2/3 cup water

1-inch piece fresh ginger, peeled and grated

1 garlic clove, minced

1 1⁄2 tablespoons soy sauce

2 tablespoons butter

2 pounds littleneck clams, cleaned

2 green onions, chopped, for garnish

Togarashi, optional, for garnish

In a large pot, place the sake, water, ginger, garlic, and soy sauce. Place over medium-high heat and cook for 3 minutes. Add the butter and the clams, and cover the pot. Decrease the heat to medium, and steam the clams for 8 to 10 minutes or until all the clams have opened. Discard any clams that remain closed. Pour the clams and broth into a bowl, and sprinkle with the green onion and the togarashi.

Makes 4 to 6 servings

Cookbook Design

2009-10-13T14:28:00.000-04:00

It was a busy summer and fall editing the cookbook and tweaking recipes. The text is finally whipped in to shape, thanks to our crack editor, Ellen Wheat. Now it is on to the design/layout stage. Take a look at the cover design, and a peak at the page layout.