Author : T. R. Durham
Publisher : University of Michigan Regional
Page : 134 pages
File Size : 33,99 MB
Release : 2008
Category : Cooking
ISBN : 9780472116744
Exciting new ways to use smoked seafood beyond the bagel and brunch in appetizers, salads, soups, entrées, and more
Author : John Manikowski
Publisher : Storey Publishing
Page : 265 pages
File Size : 16,98 MB
Release : 2004-01-01
Category : Cooking
ISBN : 1580175023
Master fisherman and chef John Manikowski offers seafood lovers 150 succulent recipes for cooking just about anything that swims, including freshwater fish, ocean fish, and shellfish, as well as fish-friendly condiments, sauces, side dishes, and desserts. He even suggests beers and wines that pair well with his dishes. In addition to recipes, you'll find step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and building a full-size backyard smokehouse. You'll even learn which species of fish are best for smoking, and you'll discover the secret of Manikowski's delicious and innovative "soft smoke" method.
Author : Bradley Oliveri
Publisher :
Page : 86 pages
File Size : 41,94 MB
Release : 2021-05-19
Category :
ISBN :
Smoked fish is exactly like it sounds, fish that has been cured by smoking. Foods, in general, have been smoked throughout history as a means to preserve the food. In more recent years, smoked fish is generally done for its unique taste given by the smoking process. The complete how-to guide for smoking salmon, trout, tuna, seafood, and other fish. The book is written for mastering the low and slow art of smoking fish and seafood at your home. You can find in this cookbook such delicate recipes as; -APRICOT SMOKED SALMON -SMOKED RAINBOW TROUT WITH BROWN SUGAR -MAPLE-SMOKED TUNA -CREAMY SMOKED OYSTER SPREAD -GARLIC BUTTER LOBSTER TAILS -HOISIN AND ORANGE SMOKED TILAPIA -SWORDFISH IN LEMON AND OLIVE OIL This book offers detailed guidance on smoking food, includes clear instructions and step-by-step directions for every recipe, also it includes photographs of every finished meal to make your job easier. Where there is smoke, there is a flavor. Smoking is something that has withstood the test of time, it will continue to stand the test of time for years to come.
Author : Roger Murphy
Publisher : Independently Published
Page : 130 pages
File Size : 37,32 MB
Release : 2019-10-28
Category :
ISBN : 9781703308273
Smoker Cookbook: Complete Smoking Fish and Seafood Cookbook The ultimate how-to guide for smoking fish and seafood, use this complete guide to smoke all types of fish, seafood, tuna, trout and salmon. Find unique recipes with clear instructions to make a real fish BBQ. Include such recipes as: ALDER SMOKED HALIBUT IN WHITE WINE CRUSTED SMOKED HALIBUT WITH SESAME MAYONNAISE MUSTARD AND FENNEL RUBBED SMOKED TROUT SMOKED SALMON MOUSSE APPETIZER VODKA-BRINED FRESH WILD SMOKED SALMON LOBSTER TAILS IN GARLIC BUTTER MESQUITE SMOKED CRAB LEGS LEMON SMOKED TUNA MAPLE SMOKED TUNA The book includes photographs of every finished meal, helpful tips and tricks on smoking fish, making BBQ to make your job easier. The book gives you the tools and tips you need to start that perfectly smoked fish.
Author : Adam Jones
Publisher : Createspace Independent Publishing Platform
Page : 124 pages
File Size : 20,44 MB
Release : 2018-04-12
Category :
ISBN : 9781987566055
Smoker Cookbook for Fish and Seafood The ultimate how-to guide for smoking all types of fish and seafood. This book on smoking fish for beginners is the guide to mastering the low and slow art of smoking fish and seafood at your home. An essential book for beginners who wants to smoke meat without needing expert help from others. The book offers detailed guidance obtained by years of smoking fish, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of seafood. The book includes full-color photographs of every finished meal to make your job easier. Whether you are a beginner fish smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked fish and seafood. Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art! There are several ways to smoke your meat but in all actuality its all the same concept. Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but it's also one of if not the best-tasting food there is. In this book, you can find irresistible recipes of smoked: Salmon Tuna Trout Lobster Oyster Shrimps And ETC!
Author : Ricky Moore
Publisher : UNC Press Books
Page : 240 pages
File Size : 22,5 MB
Release : 2019-08-19
Category : Cooking
ISBN : 1469653540
Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly. In sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys®, an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes.
Author : Barton Seaver
Publisher : Sterling Epicure
Page : 0 pages
File Size : 40,92 MB
Release : 2019
Category : Cooking (Fish)
ISBN : 9781454921981
With 800+ recipes, this exciting collection--which showcases fresh ingredients and culinary techniques such as roasting, grilling, poaching, and brining--will be the go-to source for decades to come. Modern dishes include such crowd-pleasing fare as Citrus-Crusted Fried Halibut, New Orleans BBQ Shrimp, Clam Risotto, Cod Cakes, and Hot Smoked Salmon.ed Salmon.
Author : Jack Sleight
Publisher : Stackpole Books
Page : 187 pages
File Size : 22,41 MB
Release : 1997-01-09
Category : Cooking
ISBN : 0811741915
How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
Author : Nick Alfiero
Publisher : Down East Books
Page : 145 pages
File Size : 49,40 MB
Release : 2013-08-07
Category : Cooking
ISBN : 1461744881
For over 30 years, Harbor Fish Market in Portland, Maine, has been providing the highest quality seafood available. Through its retail store and food service division, it services retail customers, fine restaurants, and institutions. It also reaches thousands of customers through its retail airfreight department, and national wholesale sales department. In addition to its physical reach, Harbor Fish Market has become an iconic destination for tourists and locals alike: it is the authority on Maine seafood. With beautiful displays, knowledgeable family-run staff, and the best seafood around, Harbor Fish is synonomous with Maine’s iconic industry. Finally, the family behind the successful business offers up decades worth of recipes and expertise so that you can cook up a delicious dish. From appetizers to soups to entrees, this collection of family-tested recipes is the must-have Maine seafood cookbook.
Author : Stanley Marianski
Publisher : Bookmagic LLC
Page : 190 pages
File Size : 47,52 MB
Release : 2014-06-17
Category : Cooking
ISBN : 0990458601
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
