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 also provides 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.
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 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.
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