Description:
From shrimp to shark, this guide to the savory seafood of the northern Gulf will help you enjoy the catch of the day, whatever it may be. More than just a collection of recipes, this book provides directions for selecting, preparing, cleaning, and cooking edible species of fish and shellfish found within the northern Gulf waters. Ranging from quick and easy favorites to gourmet preparations, these recipes, paired with beautiful photographs of plated dishes, are sure to please even the most seasoned fisherman or novice cook.
Brief description: Tom Bailey works as an editor for Seacoast Publishing and has published more than fifteen titles, ranging from an Air Force training manual to Gulf vacation guides. In the past, Bailey has worked as a writer and editor for several magazines and newspapers. He received a BS in business administration from Jacksonville State University and has earned numerous awards from organizations such as The Associated Press and Sigma Delta Chi. He is an active member of the Alabama Historical Association and the Social Studies Council of Alabama. An avid scuba diver and deep sea fisherman, Bailey lives in Hoover, Alabama, with his wife.