Small, Tom.  <br/><br/>
Seafood basics / 
with Chef Tom Small ; production team, Kelly & Jim Watt. 
 - 2 videodiscs (164 min.) :   sound, color ;   4 3/4 in. 
 - Dare to cook. .
<br/><br/>Instructional program. 
<br/><br/>Clams -- Mussels -- Oysters -- Crab cakes & cod cakes -- Ceviche -- Classic ceviche -- Lomi lomi salmon -- Cuban style ceviche dressing -- Sushi rice -- Buerre rouge -- Lemon caper aioli -- Remoulade -- Jalapeņo cocktail sauce -- Shrimp -- Shrimp cocktail -- Shrimp etouffee -- Blackened catfish -- Slaw dressing -- Slaw mix -- Beer batter -- Dry breading mix -- Whole fish -- Chowders & soups -- Grilling and smoking . 
<br/><br/>Director, Jim Watt, Kelly Watt.  Director, Jim Watt, Kelly Watt. 
<br/><br/>Instructor, Tom Small. 
<br/><br/> Renowned Seattle Chef Tom Small provides the basics of choosing, storing and preparing seafood. It all starts with the finest quality ingredients, where to look, what to look for and what to avoid. Learn how to best keep your seafood as fresh as possible until you are ready to cook. Then how to prepare fish with a variety of different cooking methods. 
<br/><br/> Junior High School 
<br/><br/><br/>English audio. 
<br/><br/><label>ISBN: </label>9781604900767  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Seafood).    <br/>Seafood.
<br/><br/><label>Dewey Class. No.: </label>641.692 Sm181