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A Guide to Handling, Buying, Preserving, and Preparing Fish
Fixin' Fish was first published in 1984. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions.
Whether you catch it yourself or buy it, fish can be a delicious, nutritious meal or an experience you'd rather forget. Because fish are delicate and perishable, preserving their fresh-caught flavor requires careful handling. Fixin' Fish provides anglers and fish buyers with helpful techniques, not covered in most cookbooks, for handling, cleaning, preserving, preparing, and buying fish of all kinds. Topics covered include: maintaining the quality of fresh fish, building a smokehouse, smoking, canning, pickling, making fish jerky and caviar, and checking fish for parasites. Sport fishermen will find the section on field dressing and packing especially useful.
Minnesota and neighboring states have an abundance of fish that are usually overlooked as a food source. These underutilized fish, which include suckers, eelpout (burbot), carp, bullheads, herring, and freshwater drum, can be delicious if handled and prepared properly. The special techniques described in this book will help anyone make good use of this inexpensive and tasty source of protein.
65 pages; ISBN 9780816655298
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