The classic, definitive guide to smoking salmon and trout. Professional food scientist Jack Whelan provides authoritative information and over 400 howto drawings and photographs. This book is the result of the author's years of research into commercial preserving and processing of fish and years of adapting proven methods for easy home use.
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13 of 13 people found the following review helpful:
5.0 out of 5 stars
Best Book Available if You're Thinking About Trying This,
This review is from: Smoking Salmon & Trout: Plus Pickling, Salting, Sausaging & Care (Plastic Comb)
This book is a must for anyone interested in cold-smoking or preserving their own fish. The author covers everything from kippering to making fish sausage. However, though the book is chock-full of great information, I have a few minor editorial complaints that make me regard it as less than perfect: First, The book is arranged a bit strangely (requiring you to occasionally reference later chapters in earlier ones). Second, the procedures are a bit hard to follow (because methods using whole sides and pieces of fish are intermingled and not labeled well). Finally, the small black and white pictures aren't very elucidating. Minor complaints, but nonetheless a bit annoying.The simple fact is that even though the book falls short a bit in presentation, there is no better reference out there for someone really interested in the topic.
5.0 out of 5 stars
Salmon smokers' bible,
By Jane Ansley (Port Townsend, WA USA) - See all my reviews
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This review is from: Smoking Salmon & Trout: Plus Pickling, Salting, Sausaging & Care (Plastic Comb)
Best written and illustrated guide we have encountered. We give it to friends who are just getting into fish smoking. My husband follows the recipes for canning and smoking.Family and friends enjoy the results.
5.0 out of 5 stars
The Smoking Bible,
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This review is from: Smoking Salmon & Trout: Plus Pickling, Salting, Sausaging & Care (Plastic Comb)
I have owned and used this book now for four years now, so feel qualified to recommend it. I mostly prepare Lox, based on the techniques taught in this book. The results have been outstanding. The content is literally encyclopedic, including just about everything you need to know about all types of salmon preservation methods. My focus has been the cold-smoking chapters. The book was published in 1982, and the retro presentation (black and white photos)is fine with me, in fact, sort of refreshing. I don't want fluff, I want content. There are a lot of variables (fish care, fillet technique, smoke type, smoke source, brine types and temperature) that need to be controlled to make a superb smoked salmon, and the book imparts these. I think it would be hard glean these nuanced details from the internet.
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