What follows is Chef Cosmo Goss’ Applied Seafood Cookbook. It starts with two fundamental beliefs:
- Fish tastes better when you know who caught it.
- With the tuna, wahoo, dolphin, or swordfish you just caught, you have the main ingredient of the best meal of your life.
This section is the product of collaboration with a friend of mine who is the best and most interesting chef in sportfishing. It is the result of an international review of best practices—borrowing bits and pieces of things that people in different parts of the world do better and most tastily than others. This section is meant to be applied, to be useful, to be practical and to provide you with everything you need.
This is no ordinary cookbook. It is informed by travel and by how people in different parts of the world prepare fish. It is informed by technical knowledge and the belief that by incorporating a few fundamental best practices you can make your fish preparation even better. Finally, it is infused by passion and the belief that applying these techniques to fish that you catch will make your life better.
We’ve divided our applied seafood cookbook into three sections. They begin with some fundamental tips for preparation. Next, there is a breakdown of cooked fish treatments. Finally, there is our take on raw treatments for making sushi, ceviche and the best dipping sauces that the fishing world has to offer.
Introducing Chef Cosmo Goss: The Best and Most Interesting Culinary Voice in Fishing
If you ask me, Chef Cosmo Goss is perhaps the best and most interesting chef in sportfishing. Cosmo is smart and super friendly. He also really loves fishing. In terms of chefdom, his chops are as legitimate as they come. He’s run high end restaurants across the United States—working in Chicago, New York, Los Angeles and other beacons of the culinary world. He’s been featured in television shows, published in cookbooks and is gracious enough to be the food editor for FishTravelEat.com.
Cosmo is also a lifelong fisherman who has traveled the world in search of gamefish. He runs his own boat from his home in Ensenada, Mexico. He’s fished (and worked) in Costa Rica and Colombia and traveled widely—Africa, Southeast Asia and across the United States. Chef Cosmo loves fish and fishing. He also loves travel and good food.
A Passion for Food and Fishing
Chef Cosmo’s skill and knowledge are only part of what make him so interesting. If you travel in such circles there are a number of great chefs in the world—many of whom understand seafood. Cosmo is certainly not the only great chef in the world who knows how to butcher a 150-pound tuna and transform it into lots of incredibly tasty dishes. Similarly, if you spend time on the docks, you’re likely to meet more than a few people who are passionate about fishing and travel.
There are however, not many people like Cosmo. He has combined his two passions into a career that spans the culinary and sportfishing space. Goss serves as a consulting chef for some of the best restaurants in the country. He also provides content and in-person culinary services for some of the most recognizable names in the fishing industry. This, and the fact that he’s about as nice of a guy as you will ever meet, makes Chef Cosmo Goss uniquely qualified to provide what comes next: The Applied Seafood Cookbook.
Satellite Tagging a Blue Marlin
