With its mouth-watering recipes from around the world and outstanding full-color photography, Classic Freshwater Fish Cooking makes it a snap to catch the appetite of all fish lovers by providing helpful tips for smoking fish, filleting northern pike, and cooking panfish. Eileen Clarke even takes the mystery out of freezing and thawing fish!
You'll find easy-to-follow preparation techniques for a wide variety of classic fish meals, including:
Lemony Stuffed Walleye Rolls
Beer Batter Fillets
Oven Broiled Pike Steaks with Anchovy Butter
New England Style Perch Chowder
Grilled Bass Fillets with Garlic Aioli
Bass Jambalaya
Fried Catfish and Hush Puppies
Trout Almondine
Salmon Mousse with Fresh Dill Butter
Also recommended: The Freshwater Fish Cookbook, The Art of Wild Game Cooking, The Venison Cookbook.
Eileen Clarke, the cooking columnist for Field and Stream, has written three other volumes for "The Fish and Game Kitchen" series: The Freshwater Fish Cookbook and The Venison Cookbook. She co-wrote, with Sil Strung, The Art of Wild Game Cooking.
