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100   $a19831227d1984      uy             0
101 0 $aeng
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181   $ctxt
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200 10$aFixin' fish$b[electronic resource] $ea guide to handling, buying, preserving, and preparing fish /$fJeffrey Gunderson ; illustrated by Leanne Alexander-Witzig
205   $a2nd ed.
210   $aMinneapolis $cUniversity of Minnesota Press for the University of Minnesota Sea Grant Extension Program$dc1984
215   $a1 online resource (65 p.)
300   $aDescription based upon print version of record.
311   $a0-8166-1330-3 
320   $aIncludes bibliography: p. 55-56.
327   $aContents; 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?; Bibliography
330   $aFixin' 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, prepa
606   $aCooking (Fish)
606   $aFish as food
608   $aElectronic books.
615  0$aCooking (Fish)
615  0$aFish as food.
676   $a641.3/92
700   $aGunderson$b Jeffrey$0968275
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801  1$bMiAaPQ
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906   $aBOOK
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996   $aFixin' fish$92199222
997   $aUNINA