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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"...a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar."
-Angela Murrils, Georgia Straight (Georgia Straight )
"Whelan may have died twenty years ago, but his book seems immortal..."
-Cherie Thiessen, Mariner Life (Mariner Life )
"Whelan...pursued many interests, none with more passion than catching and preparing fish." ---The Mail-Star (The Mail-Star )
-Angela Murrils, Georgia Straight (Georgia Straight )
"Whelan may have died twenty years ago, but his book seems immortal..."
-Cherie Thiessen, Mariner Life (Mariner Life )
"Whelan...pursued many interests, none with more passion than catching and preparing fish." ---The Mail-Star (The Mail-Star )
About the Author
Jack Whelan was a long-time devotee of good fishing and good eating who spent many years in nutrition research. He branded a number of patents internationally in fields of food science and engineering. Smoking Salmon and Trout is the result of his years of research into the commercial preserving and processing of fish, and years of adapting these proven practices to easy home use.
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Most Helpful Customer Reviews
1 of 2 people found the following review helpful:
3.0 out of 5 stars
Ok but a little disorganized,
By MarkusR (Spokane, WA USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More (Paperback)
This book looks self published. For the information I wanted I was jumping all around the book to get. But a lot of the information is there and that is what I wanted.
0 of 5 people found the following review helpful:
5.0 out of 5 stars
Product in great shape!,
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This review is from: Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More (Paperback)
I received this product in a very timely manner and it was in great shape. Thank you for a fine product as promised.
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Inside This Book
(learn more)
First Sentence:
Your fish begins to spoil the minute you land it - this is no exaggeration! Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
North America, Lox Salmon, Health Protection Branch, Thickness Time, Great Britain, Koessed Heids, Fillet Thickness Fat Fish Lean Fish, World War New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Your fish begins to spoil the minute you land it - this is no exaggeration! Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
North America, Lox Salmon, Health Protection Branch, Thickness Time, Great Britain, Koessed Heids, Fillet Thickness Fat Fish Lean Fish, World War New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
2
books
cite this book:
- Department of Agriculture: Forest Service: [Hc]: [1992-93]: House of Commons Papers: [1992-93] by Great Britain on page 199
- The Department of National Health and Welfare (Reference series - Department of External Affairs) by Canada on page 198
- Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) by The Culinary Institute of America in Back Matter
- Island Barbecue: Spirited Recipes from the Caribbean by Dunstan A. Harris in Back Matter
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