02778nam 2200577Ia 450 991077839100332120230221175836.00-8166-5529-40-8166-1333-8(CKB)1000000000479245(EBL)316611(OCoLC)182732630(SSID)ssj0000155830(PQKBManifestationID)11161057(PQKBTitleCode)TC0000155830(PQKBWorkID)10113464(PQKB)11751196(Au-PeEL)EBL316611(CaPaEBR)ebr10194434(CaONFJC)MIL523096(OCoLC)935264560(MiAaPQ)EBC316611(EXLCZ)99100000000047924519831227d1984 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierFixin' fish a guide to handling, buying, preserving, and preparing fish /Jeffrey Gunderson ; illustrated by Leanne Alexander-WitzigSecond edition.Minneapolis University of Minnesota Press for the University of Minnesota Sea Grant Extension Program19841 online resource (65 pages)Description based upon print version of record.0-8166-1330-3 Includes bibliography: p. 55-56.Contents; Nutrition and Economics: Why eat Fish?; Maintaining Quality: Get the Best from your Catch; Freezing fish: Fishcicles; Filleting techniques: Cutting up in style; Scoring, flaking, grinding: A bone to pick; Fish jerky: Dry it, you'll like it; Salting fish: Salt it away; Canning fish: Put a lid on it; Pickling fish: Put your fish in a pickle; Making caviar: A touch of ""roe-mance""; Smoking techniques: Where there's smoke; Building a smoker: Engineering a smokehouse; Basic fish cookery: Fixin' fish; Parasites: Are the fish good enough to eat?; BibliographyFixin' 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.Cooking (Fish)Fish as foodCooking (Fish)Fish as food.641.3/92Gunderson Jeffrey1561275MiAaPQMiAaPQMiAaPQBOOK9910778391003321Fixin' fish3827862UNINA