Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More

Book Description
Find out how to get the most from your catch with Smoking Salmon and Trout. With over 400 photos and illustrations, this authoritative how-to book provides step-by-step instructions for home processing the fish you catch or buy. Extensive chapters on filleting, smoking, salting, sausaging, marinating and pickling fish show you how to create all the traditional mouth-watering treats you find in supermarkets and delicatessens. There are easy-to-follow directions for safe home freezing and canning, as well as unusual recipes from around the world - including Jamaica Fritters, Martinique Fishballs and Russian Zapekanka - that have been tested by the author.


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Everything you need to know from the moment you land a salmon or trout to the moment you serve it to your family or friends. Step-by-step instructions with more than 400 illustrations show you: Cleaning: How to fillet a fish like a pro and guard the fresh flavor of your catch. Smoking: Smokers, wood selection, salting, kippering, barbecuing - it's all here. Freezing: Insiders' info known only to commercial processors lets you get the most out of your home freezer. Canning: How to smoke fish for canning, and how to can fish SAFELY. Marinating or Pickling: How to make those tasty deli specialties at a fraction of the cost. Recipes: More than 80 mouthwatering dishes to serve family and friends. ...and much, much more.


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