Curing And Smoking Fish

Curing And Smoking Fish
Author: Stanley Marianski
Publisher: Bookmagic LLC
Total Pages: 190
Release: 2014-06-17
Genre: Cooking
ISBN: 0990458601


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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.


Curing And Smoking Fish
Language: en
Pages: 190
Authors: Stanley Marianski
Categories: Cooking
Type: BOOK - Published: 2014-06-17 - Publisher: Bookmagic LLC

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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 cove
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Pages: 0
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Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.
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Language: en
Pages: 0
Authors: Turan T. Turan
Categories: Cooking
Type: BOOK - Published: 2015 - Publisher:

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Contains all the information you need to create your own delicious smoked, cured, and dried meat and fish at home. Improve the taste of good ingredients natural
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Language: en
Pages: 0
Authors: Keith Erlandson
Categories: Cooking (Fish)
Type: BOOK - Published: 1993 - Publisher: Ebury Press

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The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon,
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Language: en
Pages: 160
Authors: Jack Sleight
Categories: Cooking
Type: BOOK - Published: 1997-01-09 - Publisher: Stackpole Books

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How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.