Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More
  • Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More
  • Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More

Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More

by Jack Whelan
     
 

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…  See more details below

Overview

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.

Editorial Reviews

Georgia Straight
"...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
Mariner Life
"Whelan may have died twenty years ago, but his book seems immortal..."
-Cherie Thiessen, Mariner Life
The Mail-Star
"Whelan...pursued many interests, none with more passion than catching and preparing fish."
-The Mail-Star

Product Details

ISBN-13:
9781550173024
Publisher:
Harbour Publishing Company, Limited
Publication date:
01/14/2003
Edition description:
Spiral
Pages:
230
Sales rank:
854,534
Product dimensions:
8.50(w) x 6.25(h) x 0.56(d)

Meet 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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