Cleaning and preparing gamefish : step-by-step instructions from water to table / Monte Burch.
Material type: TextPublisher: Guilford, Connecticut : Lyons Press, 2021Edition: Lyons Press paperback editionDescription: ix, 191 pages : illustrations ; 23 cmContent type:- text
- unmediated
- volume
- 9781493059416
- 1493059416
- Cleaning and preparing game fish
- Gamefish
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Adult Book | Main Library | NonFiction | 641.692 B947 | Available | 33111010498018 |
Enhanced descriptions from Syndetics:
For an angler, it's tough to beat the fresh-caught flavour and satisfaction of a delicious fish dinner savoured after a successful day on the water. But to get the most from your catch, it must be handled, cleaned, and prepared properly from the moment of capture.
In this long-awaited guide, outdoorsman Monte Burch, with the help of step-by-step instructions and detailed illustrations, explains how to handle all types of gamefish caught in both fresh and salt water, including trout, salmon, bass, northern pike, bluefish, redfish, striped bass, and many others.
This handbook covers the skills needed for gutting, scaling, skinning, steaking, and filleting all popular gamefish, as well as the knives, tools, and other equipment needed, and illustrates basic cooking methods. Burch also describes the best techniques for preserving fish, including freezing, drying, pickling, canning, and smoking. Then he shares many of his favourite recipes for frying, baking, poaching, and broiling your fish. Cleaning and Preparing Gamefish is a book all anglers will want to keep close at hand and refer to often. Its usefulness will last a lifetime.
Includes bibliographical references (page 177) and index.
"This handbook covers the skills needed for gutting, scaling, skinning, steaking, and filleting all popular gamefish, and offers all the practical advice you'll need on choosing the methods that work best with the species you've caught. Burch also covers the knives, tools, and other equipment needed for preparing fish, and illustrates basic cooking methods. He covers all the major methods of preserving fish, such as freezing (in water or vacuum wrapped), drying, pickling, canning, and smoking."--Publisher's description.