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 per week can help reduce the risk of heart disease.
Healthy food has never been richer or more flavorful than this!
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Fish Grilled and
Smoked
150 Recipes for Cooking
Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home
Smoker
by John Manikowski
Storey Publishing,
2004.
Order
a copy.
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