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Product Description
There are at least 20,000 species of fish in the oceans, rivers, and streams of the world. In Fish Grilled & Smoked, master fisherman and chef John Manikowski teaches seafood lovers 150 succulent ways to cook just about anything that swims.
If this book were only a cookbook, it would be a valuable addition to any kitchen library. But Manikowski has nudged Fish Grilled & Smoked into the realm of the truly unique by providing step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and even building a full-size backyard smokehouse. Manikowski then lists which species of fish are best for smoking: bluefish, yellowtail, whitefish, chub, herring, and lake trout.
As an avid outdoorsman and seafood aficionado, Manikowski is always inventing new and flavorful ways to prepare fish. This cookbook includes his innovative "soft smoke" method, suitable for any outdoor grill, which uses dried corn to give the fish a sweet flavor. Seafood lovers will also savor the wild cuisine recipes Manikowski developed in the woods: Striped Bass with Cattail Shoots and Morels, Grilled Butterflied Trout, and Grilled Small-mouth Bass Wrapped in Corn Husks. Plus, Manikowski supplies recipes for fish-friendly condiments, sauces, salsas, side dishes, and desserts--he even suggests which type of wine and beer goes best with his dishes.
Not only does fish make a delicious meal, it makes a healthy meal. The American Heart Association says two servings of seafood per week can help reduce the risk of heart disease. Healthy food has never been richer or more flavorful than this!
About the Author
John Manikowski was born in northern Minnesota and began to hunt and fish when he was twelve. He was a parner in two popular restaurants that specialized in game--Konkapot in Mill River, Massachusetts, and Charleston in Hudson, New York. He has a master's degree from the Rhode Island School of Design and his work has been exhibited in several galleries in New York and around the United States. His illustrations have appeared in Fly Rod & Reel and Field & Stream magazines. He also illustrated Catskill Rivers by Mac Francis, and has written for several local newspapers and magazines about fishing, hunting, and the outdoors. Wild Fish & Game Cookbook is his first cookbook; Fish Grilled & Smoked is his second.
There are at least 20,000 species of fish in the oceans, rivers, and streams of the world. In Fish Grilled & Smoked, master fisherman and chef John Manikowski teaches seafood lovers 150 succulent ways to cook just about anything that swims.
If this book were only a cookbook, it would be a valuable addition to any kitchen library. But Manikowski has nudged Fish Grilled & Smoked into the realm of the truly unique by providing step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and even building a full-size backyard smokehouse. Manikowski then lists which species of fish are best for smoking: bluefish, yellowtail, whitefish, chub, herring, and lake trout.
As an avid outdoorsman and seafood aficionado, Manikowski is always inventing new and flavorful ways to prepare fish. This cookbook includes his innovative "soft smoke" method, suitable for any outdoor grill, which uses dried corn to give the fish a sweet flavor. Seafood lovers will also savor the wild cuisine recipes Manikowski developed in the woods: Striped Bass with Cattail Shoots and Morels, Grilled Butterflied Trout, and Grilled Small-mouth Bass Wrapped in Corn Husks. Plus, Manikowski supplies recipes for fish-friendly condiments, sauces, salsas, side dishes, and desserts--he even suggests which type of wine and beer goes best with his dishes.
Not only does fish make a delicious meal, it makes a healthy meal. The American Heart Association says two servings of seafood per week can help reduce the risk of heart disease. Healthy food has never been richer or more flavorful than this!
About the Author
John Manikowski was born in northern Minnesota and began to hunt and fish when he was twelve. He was a parner in two popular restaurants that specialized in game--Konkapot in Mill River, Massachusetts, and Charleston in Hudson, New York. He has a master's degree from the Rhode Island School of Design and his work has been exhibited in several galleries in New York and around the United States. His illustrations have appeared in Fly Rod & Reel and Field & Stream magazines. He also illustrated Catskill Rivers by Mac Francis, and has written for several local newspapers and magazines about fishing, hunting, and the outdoors. Wild Fish & Game Cookbook is his first cookbook; Fish Grilled & Smoked is his second.
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73% buy the item featured on this page: Fish Grilled & Smoked: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker $11.53 |
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13% buy Fish & Shellfish, Grilled & Smoked $18.57 |
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6% buy Seafood Grilling: Twice a Week |
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4% buy Hooked on Fish on the Grill $9.95 |
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