Becky Selengut, a cooking teacher and food writer based in Seattle, is coming to San Francisco this weekend to speak about and cook from her new book, Good Fish: Sustainable Seafood Recipes from the Seafood Coast.
On Saturday morning, she will be doing a cooking demo at the Ferry Plaza Farmers Market. Then at 3 p.m., she will read at Omnivore Books. On Sunday, she teaches a sustainable-seafood cooking class at 18 Reasons ($25 for members, $35 for nonmembers). SFoodie spoke to her today about sustainable Pacific Coast seafood:
SFoodie: How different are the sustainable seafood choices we find in California from the Pacific Northwest, where you live?
Pretty darn similar. I feel like this book is applicable up and down the West Coast. In Santa Monica last week, for example, I found spot prawns from Santa Barbara, for instance, instead of Alaska, but I saw all the same species I talk about in the book: halibut, squid, sardines, char.