Guide to Canning, Freezing, Curing & Smoking of Meat, Fish & Game

This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of recipes for homemade Beef Jerky, Pemmican, venison Mincemeat, Corned Beef, Bacon, and more.

Fish and Game Cookbook

Included here are dozens of outstanding recipes, many of which have been neglected by standard cookbooks—Venison Moussaka, Shark Tetrazzini, Trout with Cucumber Sauce, Broiled Goose in Mustard Sauce and Curried Fried Squirrel, to name just a few. In addition to tempting options for preparing all manner of game and fish, Sylvia Bashline both educates and amuses us with spirited stories about her own wild cooking experiences. (Have you ever fried venison liver in the midst of a snowstorm or broiled salmon filets on a slab of birchbark?) Also included are instructions for cleaning fish and games, as well as tips on selecting appropriate wine for each dish.

CCA: Fish & Shellfish

A step by step guide to buying, preparing & cooking fish & shellfish.

The Derrydale Fish Cookbook

This is a no-nonsense, practical guide to cooking virtually every kind of game fish and crustacean with everything from simple recipes to gourmet level preparation. The first complete fish cookbook published in the U.S., this book covers everything from trout to pompano to chowders to shellfish. Originally published by Derrydale in the 1930s, it is amazingly comprehensive for a single volume and has only become better with time.

Friday Is Fish

120 contemporary dinner recipes for fish, shrimp, scallops, crab & more, most taking less than 30 minutes to prepare.

Fish & Shellfish, Grilled & Smoked

Never before has fresh fish been more readily available or popular than it is today. In their new cookbook Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith M. Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade. Adler and Fertig round out their collection of recipes with everything the backyard cook needs to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.

Fish

Grilled, fried, roasted or steamed, fillets or steaks, whole or boned, on or off the shell, sauced lavishly or dazzling in pure simplicity—there is nothing so fine as fish that has been cooked with love and care. Fish is delicious, healthy and easy to prepare, but there are still many cooks who worry about what to buy and what to do with it. In this book, these problems are addressed and solved. The authors have collected more than 180 marvelous fish recipes—Tuna Teriyaki with Soba Noodles, Maryland Crab Cakes, Provençal Fish Soup, Thai Squid Salad, Yucatan Fish Tortillas—and if anyone can teach you about matters piscine, expert William Black can! Armed with helpful tips on buying, storing and preparing fish, you will soon share this couple's passion and expertise.

Fish Grilled and Smoked

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 perweek can help reduce the risk of heart disease. Healthy food has never been richer or more favorful than this!

Smart Chicken & Fish Cookbook

Now collected in one value-priced paperback-- over 200 of Jane's inventive, delectable chicken and fish recipes for main courses, soups, and salads, all high-fiber, low-fat, low-or no-sugar, low sodium, and low cholesterol. For the first time, here are Jane Kinderlehrer's collected recipes and tips involving fowl and fish preparations, a companion to her Smart Baking Cookbook, with her recipes on muffins, cookies, biscuits, and breads. Her 101 fish recipes, involving 26 varieties of fin-fish, cover all ways of preparation-- baking, broiling, poaching, gilling, smoking, and sauteing-- including appetizers, salads, chowders, gumbos, and main courses. Also covered are the facts you need about fish safety, selection, menu planning, and caloric and nutritional analysis. Her 101 poultry dishes, plus stuffings and accompaniments, can be roasted, sauteed, poached, grilled, baked, and stir fried. Recommended by Julia Child, the tasty poultry offerings include dozens of chicken, capon, turkey breast, pot pie, and stew selections, plus a glossary on terminology and helpful hints on stuffing, carving, storing, and freezing.