When the salmon- throwing fishmongers of Seattle's Pike Place Market call themselves "world famous," believe it.
They've been showcased on CNN and MTV, ABC's "Good Morning America" and Bravo's just-finished "Top Chef" and their faces and fish are featured in travel scrapbooks around the globe. Now they have a new cookbook, "In the Kitchen With the Pike Place Fish Guys" (Viking Studio, $30), and their book tour is bringing them to San Francisco this week.
Catch them at Books Inc. in Opera Plaza at 12:30 p.m. Friday and at Book Passage in the Ferry Building at 1 p.m. Saturday.
With its mix of fishmonger profiles, photos, seafood recipes and tips, it's equal parts travel souvenir and serious seafood how-to. If you were looking for instructions on how to throw a whole salmon a maneuver known as the "classic salmon belly twist" you'll find that here, too. But it's the recipes from this sustainable seafood market that deserve the most attention.
They range from Thai curry mussels and rockfish tacos to the killer tuna that fishmonger Anders Miller cooked on "BBQ with Bobby Flay."
Anders' killer tuna
Serves 4 to 6
½ cup soy sauce
½ cup extra-virgin olive oil
1½ tablespoons Worcestershire sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 slabs ahi tuna, about 1-inch thick
Combine soy, oil, Worcestershire sauce, ginger and garlic in a glass bowl large enough to hold the tuna. Add tuna, then turn to coat. Cover with plastic wrap; marinate for at least 1 hour at cool room temperature or in the fridge.
Preheat a grill to high.
Remove tuna from marinade; discard marinade. Grill tuna for about 2 minutes per side for a rare center. Let rest 5 minutes. Slice thinly and serve.
This recipe is from "In the Kitchen With the Pike Place Fish Guys."