Since 1925, Stoeger Publishing has been committed to publishing quality cookbooks that promote a healthy diet and an active, outdoors lifestyle. The third of six innovative game cookbook titles, Wild About Freshwater Fish features more than 50 original recipes that offer exciting new ways to prepare and cook a wide variety of popular freshwater game fish including salmon, trout, bass, catfish, walleye, pike and others. Freshwater fish lovers will be delighted to sample savory new recipes such as Salmon Steaks with Tomato and Olive Sauce, Pan-fried Black Bass with Tarragon Mayonnaise, Walleye Cooked in Gingered Beer Sauce, Poached Channel Catfish with Raspberry Coulis, Steamed Trout in a Citrus and Basil Sauce or Northern Pike Fish Sausages. This volume includes full color photographs of each recipe.
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Book Description
Editorial Reviews
Review
In Wild About Freshwater Fish, you can travel the culinary world cooking fish with such recipes as Provencale Fish Canapes, Italian-style Trout, Barbados-style Stuffed Bass and Greek-style Crappie. Over a dozen freshwater fish species are represented in the more than 50 recipes inside. Each unique recipe is represented with an accompanying photograph with a food presentation worthy of any fine restaurant. -- BC Outdoors Sport Fishing; September/October 2004
This new edition to my collection is touted as, "World-Class Recipes for the Connoisseur." All you have to do is to thumb through the pages and you'll see why. I can tell you that part of my catch the first week will end up as "Steamed Trout in a Citrus and Basil Sauce" or maybe even the "Italian-Style Trout." And you can be sure as the bass and walleye seasons come in, the fish I can't release will end up as the "Black Bass Stuffed with Crab and Guacamole" and the "Basil-Marinated Walleye with Creamy Red Pepper Sauce." Other recipes include salmon, panfish, catfish, striped bass, walleye and northern pike. -- Alex Zidock, The Journal of the Pocono Plateau, April 8, 2004
Wild About Freshwater Fish takes your favorite recipes and pushes them up to the next level. -- The Outdoor Edge, September/October 2004
This new edition to my collection is touted as, "World-Class Recipes for the Connoisseur." All you have to do is to thumb through the pages and you'll see why. I can tell you that part of my catch the first week will end up as "Steamed Trout in a Citrus and Basil Sauce" or maybe even the "Italian-Style Trout." And you can be sure as the bass and walleye seasons come in, the fish I can't release will end up as the "Black Bass Stuffed with Crab and Guacamole" and the "Basil-Marinated Walleye with Creamy Red Pepper Sauce." Other recipes include salmon, panfish, catfish, striped bass, walleye and northern pike. -- Alex Zidock, The Journal of the Pocono Plateau, April 8, 2004
Wild About Freshwater Fish takes your favorite recipes and pushes them up to the next level. -- The Outdoor Edge, September/October 2004
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