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Learn the various methods for cleaning fish, from field dressing to filleting to cleaning. Find out how to cook your catch, from broiling to poaching to smoke cooking. Create mouthwatering appetizers, salads, soups and chowders, and main dishes such as baked walley and ratatouille.
There's over 120 different recipes, all shown beautifully in full-color photographs. Substitutions and nutritional informational is provided help make your fish cooking as simple and healthy as possible.
| Introduction | p. 5 |
| Initial Care | p. 6 |
| Field Dressing | p. 8 |
| The Art of Filleting | p. 10 |
| Pan Dressing Fish | p. 17 |
| Y Bones | p. 18 |
| The Lateral Line | p. 19 |
| Cleaning Catfish and Bullheads | p. 20 |
| Steaking Large Fish | p. 25 |
| Using All of the Fish | p. 26 |
| Storing Fish | p. 29 |
| Cooking Techniques | p. 33 |
| Fish Substitution Guide | p. 34 |
| Recommended Cooking Methods | p. 35 |
| Panfrying Fish | p. 36 |
| Deep-Frying Fish | p. 41 |
| Broiling Fish | p. 44 |
| Poaching and Steaming Fish | p. 49 |
| Baking Fish | p. 53 |
| Oven Frying Fish | p. 55 |
| Microwaving Fish | p. 57 |
| Barbecuing Fish | p. 61 |
| Smoke-Cooking Fish | p. 65 |
| Open Fire Cooking | p. 69 |
| Serving Tips for Fish | p. 74 |
| Recipes | p. 79 |
| Appetizers | p. 81 |
| Fish Salads | p. 89 |
| Fish Soups and Chowders | p. 95 |
| Main Dishes | p. 101 |
| Fish Complements | p. 131 |
| Sauces | p. 137 |
| Preserving Fish | p. 143 |
| Pickling Fish | p. 144 |
| Pickling Fish: Seviche | p. 146 |
| Canning Fish | p. 148 |
| Salt-Curing Fish: Gravlax | p. 150 |
| Nutritional Data | p. 152 |
| Index | p. 156 |
| Table of Contents provided by Syndetics. All Rights Reserved. |
ISBN: 9780865730960
ISBN-10: 0865730962
Series: Freshwater Angler
Audience:
General
Format:
Hardcover
Language:
English
Number Of Pages: 160
Published: 1st April 1999
Dimensions (cm): 28.245 x 21.539
x 1.651
Weight (kg): 0.844
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