The Fisherman’s Kitchen is a collection of delicious recipes that have special significance because of how they evolved through fishing activities or simply because of their place in long-standing culinary tradition and history.
As the title implies, many of the recipes and preparations in this cookbook have emerged through numerous fishing expeditions which took place over a period of more than forty years. These recipes were served to and tested upon a group of fishermen and fisherwomen (The Princeton Fishing Team), many of whom were/are business executives in real life and, as a consequence, had opportunities through business lunches and dinners to dine at some of the best restaurants in the world. They had very healthy appetites after hours of hard fishing, considerably decerning palates, and high expectations.
I have selected recipes for this cookbook which consist of the top picks of The Princeton Fishing Team with an emphasis on seafood since almost all of the Team’s fishing adventures occurred in and around saltwater environments. Now you can prepare and enjoy these recipes at home too—whether or not you’re on a fishing expedition.
On the Team’s fishing excursions, the meals were not always prepared at a fishing lodge. In many instances either before, during, or after their fishing adventures, members of the Team would visit top restaurants in the locations where the fishing adventures took place. It was appropriate therefore, to also include a prized collection of favorite dishes and recipes from some of the country’s best chefs and restaurants where the Team frequently dined. Many of these recipes were contributed directly from the chefs or by their restaurant management through their generosity and willingness to share their secrets. Enjoy!