LEADER 02778nam  2200577Ia 450 
001 9910778391003321
005 20230221175836.0
010   $a0-8166-5529-4
010   $a0-8166-1333-8
035   $a(CKB)1000000000479245
035   $a(EBL)316611
035   $a(OCoLC)182732630
035   $a(SSID)ssj0000155830
035   $a(PQKBManifestationID)11161057
035   $a(PQKBTitleCode)TC0000155830
035   $a(PQKBWorkID)10113464
035   $a(PQKB)11751196
035   $a(Au-PeEL)EBL316611
035   $a(CaPaEBR)ebr10194434
035   $a(CaONFJC)MIL523096
035   $a(OCoLC)935264560
035   $a(MiAaPQ)EBC316611
035   $a(EXLCZ)991000000000479245
100   $a19831227d1984      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aFixin' fish $ea guide to handling, buying, preserving, and preparing fish /$fJeffrey Gunderson ; illustrated by Leanne Alexander-Witzig
205   $aSecond edition.
210   $aMinneapolis $cUniversity of Minnesota Press for the University of Minnesota Sea Grant Extension Program$d1984
215   $a1 online resource (65 pages)
300   $aDescription based upon print version of record.
311 0 $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.
606   $aCooking (Fish)
606   $aFish as food
615  0$aCooking (Fish)
615  0$aFish as food.
676   $a641.3/92
700   $aGunderson$b Jeffrey$01561275
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910778391003321
996   $aFixin' fish$93827862
997   $aUNINA