Customer Reviews

Smoking Salmon & Steelhead

5 star:		(5)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

A "must" for any angler's cookbook collection, Smoking Salmon & Steelhead is the collaborative effort of Scott and Tiffany Haugen. With its high levels of omega-3 fatty acids, protein, vitamins, and minerals, Salmon is one of the best foods anyone could lay out upon the family dining table. All around the world, smoked salmon is considered an especially tasty (as well as expensive!) dish suitable for even the most celebratory of occasions. Now by following the recipes and instructions comprising Smoking Salmon & Steelhead, anyone can competently and easily smoke their own salmon at home for a fraction of the cost that a grocery story or restaurant would charge. After an informative introduction, Smoking Salmon & Steelhead is arranged with chapters on Wet Brines; Dry Brines; Types of Smoking Woods; Preparation Prior to Smoking; Canning Smoked Salmon & Steelhead; Favorite Recipes; and Troubleshooting. Enhanced with a recipe index as well as a general index, Smoking Salmon & Steelhead is superbly organized, presented, and enthusiastically recommended!

"Smoking Salmon & Steelhead" is chucked full of great color photos and even better recipes. Also included are lots of smoking tips, ideas for different wet and dry brines. All the great recipes have color photos which use smoke salmon & steelhead. Scott and Tiffany's books are among my favorites of my 300 plus cookbook collection. Anyone interested in smoking salmon or steelhead needs a copy of this book. It would make a wonderful gift and a great reference book for smoking salmon and steelhead.

I have several cook books... but if you're interested in brines or rubs for smoking fish... this is a good book to purchase. For not only are the recipes very interesting.... but the techniques are a must!! I now realize how important it is to let the fillets set after removing from a brine or rub so you get that "glaze".... I now make consistantly excellent smoked salmon!!

This book is fantastic. The material within is well organized. The subject matter is thoroughly covered. The pictures within are a helpful tool in deciding which recipe to try. The spiral bound copy is durable and the pages are thick enough for years of abuse and use. I have yet to try any of the recipes contained therein, however, I have no doubt that they will be very simple to follow. It is also nice to see a book written by people who have spent their lives exposed to the subject matter they write about. Great book!

This is by far the best book I have read on smoking fish. In fact, this book is so good that after reading it, I have so many ideas in my head that I gave it to a friend and am simply going off what I learned, and creating my own recipes.

I gave it only 4 stars though, since I thought it could use a better food safety section. It could also use a nice section on the different kinds of chips, and smoker design. One must remember that modern smoked fish is not preserved fish, its just flavored. Especially now since people are reducing the amount of salt used in brine because of the blood pressure problems that too much salt intake can cause. But this book is a great buy none the less.

-Beowulf

Smoking salmon is really a pretty easy thing to do and it is pretty hard to screw it up, but this book does offer many creative alternatives based on recipes that provide new ideas. I consider a recipe a place to start, not a document to be slavishly followed, and this book has lots of practical and constructive ideas for rubs, flavorings and brining procedures. I am a little put off by the frequent use of nitrates and nitrites in many recipes; this is totally unnecessary and provides several health-related concerns.

Tiffany is a chef's chef. This is just one of her several excellent cook books. As always, it's full of great recipes and mouth-watering photos.
The variety of plates is what makes it special.
You won't go wrong with this book.
Wayne Heinz, author of, How to Catch Salmon, Sturgeon, Lingcod, Rockfish, and Halibut Along the Pacific Coast: Fish On!