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The Fishes & Dishes Cookbook
by Kiyo Marsh, Tomi Marsh, Laura Cooper

Click image for larger version
Product #: 7071
Price: $19.95
144 pages
Trade Paperback
8 1/2" by 8 1/2"
Cookbook, Memoir, Women's Stories
Numerous color photos
Pub Date: May 2010
ISBN: 9781935347071

Seafood Recipes & Salty Stories from Alaska’s Commercial Fisherwomen

The women featured in this book successfully challenged one of the last frontiers of male domination—the commercial fishing grounds of Alaska. A generation ago, they might have been celebrated as pioneers. In today’s world they were simply living their dreams. They worked every job, from captain to cook and nearly every northern fishery, even the Bering Sea king crab grounds made infamous by TV’s Deadliest Catch.

They share eighty mouth-watering seafood recipes and many funny and harrowing stories of their adventures. Tempting dishes such as Seafood and Sausage Gumbo and Smoked Salmon and Egg Salad Sandwiches are practical and unpretentious. Pacific Rim flavors infuse recipes such as Seafood Enchiladas or Salmon Dumplings with Coconut Curry Sauce. And filling feasts could include Thai Clam Chowder and Linguine with Mussels and Cider, Bacon, and Shallot Cream Sauce. These dishes are fresh, original, and surprising easy to make. Your taste buds will never be the same!

Also inside: Tips for cleaning, preserving, and preparing fish; how to pair wine with seafood; a glossary of commercial fishing terms; an explanation of fishing methods; on-board fashion tips; and information about sustainability

Devour this book!
    --Nina Planck, author of Real Food

This cookbook is an extraordinary brew of super-tasty recipes, fashion tips, cool art, photos, great fishing stories, and a cocktail or two mixed in. Surely Fishes & Dishes will become a culinary classic.
    --Ray Troll, author-illustrator of Ray Troll's Shocking Fish Tales

I loved this book--the thrill, romance, and danger of fishing in Alaska, and recipes that celebrate the region's bounty. Cheers to these courageous women for showing us what we can do.
    --Christine Keff, chef, Flying Fish Restaurant, Seattle

About the authors:

KIYO MARSH worked for five years as a boat cook and deckhand on the F/V Savage, crabbing in the Bering Sea as well as long-lining and tendering in Southeast Alaska. She is an avid cook, artist, and world traveler who lives in Seattle, Washington.

TOMI MARSH, Kiyo’s sister, has worked in the fishing industry twenty-seven years. She is the owner and skipper of the F/V Savage, and has worked in many of the major fisheries in Alaska including crabbing in the Bering Sea. She lives in Ketchikan, Alaska.

LAURA COOPER worked as a boat cook and deck hand long-lining and tendering in western Alaska. She became interested in the challenges of managing renewable resources sustainably and went on to work for the World Wildlife Fund International’s Global Oceans and Arctic Programs. Currently she is a collage artist and lives in Seattle.

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