Fish: Recipes and Techniques for Freshwater Fish

Fish: Recipes and Techniques for Freshwater Fish

From water to table, Fish—creator and culinary specialist Jonathan Wipfli's follow-up to Venison—tells you the best way to mindfully reap and clean freshwater game fish all through the seasons, and how to cook them impeccably. Be the star fisher and culinary expert at each supper and picnic!
Composed by the writer and culinary expert behind Venison and a Minneapolis-based providing food administrations organization gaining practical experience in wild game, Fish takes perusers through Jonathan Wipfli's strategies for productively preparing and cleaning game fish, just as a pile of 50 contemporary plans for dishes and going with sides. Tending to the most mainstream freshwater game fish sought after by North American outside lovers—including walleye, pike, catfish, trout, salmon, bass, panfish, and that's only the tip of the iceberg—Fish puts another foodie-accommodating twist on game fish cookery.

All the plans and going with accessories and sides are delightfully captured and introduced. The outcome is a game fish cookbook like no other, regardless of whether you're new to fishing or a veteran aficionado.

About the Author
Jon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients. As graduate of the French Culinary Institute of New York, he has traveled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as sous chef at James Beard Award–nominated The Bachelor Farmer. After a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages. Jon is also a regular food writer for The Growler magazine.

Colleen Eversman is a Minneapolis-based photographer who's been photographing life's gamut, from people to food to destinations, since 2013. She derives much of her creative inspiration from traveling to foreign places, finding new ways to manipulate light, and other art mediums, like poetry and film.

What do you get when you cross a gourmet chef and a fisherman? Fish: Recipes and Techniques for Freshwater Fish. John Wipfli has divided his excellent cookbook into three parts: Fishing, Cleaning and Filleting, and Recipes. For those who love to fish, the first chapter features good information on actually catching the fish; interesting to read, and enough to get a few people interested in actually catching a few fish. The second chapter is excellent. It features everything anyone would want to know about what to do with the fish once they are caught. The photography is a cut above, and there are photographs of every step of cleaning, including scaling, gutting, and storing. There are also detailed instructions for filleting fish.The third chapter begins the fun part: cooking the fish and pairing it with mouthwatering side dishes. Wipfli includes classic ways to cook freshwater fish, and also some innovative and gourmet ways to cook it. Many of the recipes are simple, and can be easily made by novice cooks. Every fish recipe has a recipe for a good accompaniment, and those are where the gourmet chef in Wipfli shines. Wipfli includes a recipe for Catfish Tikin Xic (Mexican-Style Catfish) and the frijoles churros that go with it are fabulous. It was possible to adapt that recipe to an Instant Pot®, to save soaking and cooking time; that recipe is now one that will be made over and over again.-Jojo

Great all around book for freshwater fish! Covers fishing, preparing, and a variety of preparations.The most useful part is how the section on how to clean the fish, scaling, and how to prep for either immediate cooking or freezing. Highlights of the recipes were five ideas for catfish and NO fried ones! As a kid we caught lots of catfish at the lake at my grandparents house and there was only one cooking style: battered and fried. This offer more different, healthier options.-Mandys08 

I love that the recipes are approachable but clearly interesting and delicious. There’s so little available for cooking good recipes with fresh water catches! Love the filleting section.-Zaza Chigaho 

Download Ebook Fish: Recipes and Techniques for Freshwater Fish | 32 Mb | Pages 160 | EPUB | 2019

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