Smoking Salmon & Trout: Plus Canning, Freezing, Pickling & M

Everything you will need to know about home processing the catch of the day. This Canadian author began his smoking career on the Aleutians during WW II. His book includes “pickling, salting, sausaging and care” as well as black and white illustrations and how-to directions for boning the fish, curing, smoking and sausage preparation. Recipes for brines as well as main fish and shell fish dishes, side dishes and biscuits sound tempting. Lots of good and complete information that takes catching the fish one step further. 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.