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by John Manikowski
With over 34 million anglers in this country, fishing continues to be a favorite American pastime. For those avid outdoorsmen, master fisherman and chef John Manikowski offers a unique perspective on the art of cooking fish. With Fish Grilled & Smoked outdoorsmen can enjoy fresh and saltwater fish (and shellfish) grilled or smoked, at home or even streamside, with 150 recipes, techniques, and building plans.
Recipes and techniques for the easiest way to prepare fresh fish—on the grill or in a smoker are included as well as detailed plans for building three smokers. Manikowski introduces the "Soft Smoke" method, using dried corn as a flavoring vehicle. He discusses the best species of fish to smoke—bluefish, yellowtail, whitefish, herring, and lake trout. In the "Tools of the Trade" chapter all essential equipment is covered — smokers and grill/smokers of all makes, fuel, and more.
In this era of the South Beach Diet, what better source of low-fat protein than fish. Both the Journal of the American Medical Association and the New England Journal of Medicine reported in 2002 that several weekly servings of fish—a prime source of omega-3 fatty acids—seem to help protect both men and women from heart disease.
Illustrated throughout by the author, with essays on nature and fishing.
John Manikowski is a master fisherman, chef, wildlife artist, former partner in a fish-and-game restaurant, and author of Wild Fish and Game Cookbook.
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