On Food and Cooking

Shellfish
Sushi and Sashimi
Tart Ceviche and Kinilaw
Salty Poke and Lomi
Cooking Fish and Shellfish
How Heat Transforms Raw Fish
Preparations for Cooking
Techniques for Cooking Fish and Shellfish
Fish Mixtures
Shellfish and Their Special Qualities
Crustaceans: Shrimps, Lobsters, Crabs, and
Relatives
Molluscs: Clams, Mussels, Oysters,
Scallops, Squid, and Relatives
Other Invertebrates: Sea Urchins
Preserved Fish and Shellfish
Dried Fish
Salted Fish
Fermented Fish
Smoked Fish
Four-Way Preservation: Japanese
Katsuobushi