Download or read book Curing And Smoking Fish written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2014-06-17 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
Download or read book Home Book of Smoke Cooking Meat Fish Game written by Jack Sleight and published by Stackpole Books. This book was released on 1997-01-09 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
Download or read book Cold Smoking Salt Curing Meat Fish Game written by A. D. Livingston and published by Rowman & Littlefield. This book was released on 2010-10-05 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today’s materials to yesterday’s traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats
Download or read book Taking Care of Our Mother Earth written by Celestine Aleck and published by . This book was released on 2016 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book How Wild Things Are written by Analiese Gregory and published by . This book was released on 2021-02-03 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: One young chef's ode in recipes and words to the isolated, Australian island-state at the bottom of the world. How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania. When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging--a girl's own adventure at the bottom of the world. With more than 50 recipes, including cheese making and charcuterie, interwoven with Analiese's thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.
Download or read book Fish Drying and Smoking written by PeterE. Doe and published by Routledge. This book was released on 2017-11-13 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Download or read book Absolutely Fish Baking Fish in Paper Fish Fast Smoking Fish at Home with Delicious Recipes written by Claire Latessier and published by Latessier Global Media. This book was released on with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: When you read "Absolutely Fish: Baking Fish in Paper, Fish Fast, Smoking Fish at Home with Simple, Delicious Recipes", You’ll discover how to use the best techniques to cook fish for a variety of flavors. After you read this book, you'll understand some of the fundamentals techniques, and you'll be able to cook something delicious for you, a guest, or your family. You will learn not just a recipe but some techniques to baking fish in paper, cook fish fast and easy, and knowing the cooking methods that can be adapted to make great skate, and three smoking techniques suitable for home cooks with simple and delicious recipes. whether you're a home cook just starting out or someone who wants to take your kitchen skills to the next level, you will enjoy this book because you learn the fundamentals. And the author share some tips to cook fish without wrecking the flavor and texture in the process in a fun and family-friendly way. In this book you learn some skills that will benefit you for years to come...
Download or read book Policy recommendations and smallholder guidelines in improved fish smoking systems written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2019-07-17 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smoked fish is an important animal protein source in Ghana. However, the traditional method by which the commodity is produced leads to high levels of polycyclic aromatic hydrocarbons (PAH, a food safety hazard) in the commodity. This predisposes consumers to potential health challenges linked to PAH exposure in food. The extent to which that is the case in Ghana was evaluated by screening smoked fish on informal markets in the country for the hazard. Since the FAO-Thiaroye fish processing technique (FTT) has been demonstrated to address the PAH problem, it was further evaluated against traditional kilns in that respect. Consumer acceptance of smoked products from the FTT versus the traditional kilns was also evaluated. The findings demonstrated the high PAH levels associated with traditional kilns, and the efficacy of the FTT in that regard. Consequently, a risk assessment showed that should FTT be used instead of traditional kilns to smoke fish in the Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption. It was also found that overall, consumers are likely to accept products from the new kiln since they did not show a significant preference for traditional kiln products.
Download or read book Study on the profitability of fish smoking with FTT Thiaroye kilns in C te d Ivoire written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2020-04-01 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: The FAO-Thiaroye fish processing technique (FTT) was developed in 2008–2009 by the Food and Agriculture Organization (FAO) of the United Nations in collaboration with the Centre National de Formation des Techniciens des Pêches et de l’Aquaculture in Senegal. The goal in developing this technique was to solve many issues inherent to traditional fish smoking methods in terms of health, safety and the environment. After the FTT was developed in Senegal, many other countries in sub-Saharan Africa have adopted this new method, while others are considering doing so. Using Côte d’Ivoire as the benchmark country for introducing the FTT in small-scale fisheries, this study was based on the assumption that it would be risky to increase the number of these kilns without first establishing their profitability. To do this, the field study combined qualitative and quantitative methods with institutional partners in Abidjan and with fish processors at three of the four pilot FTT processing facilities (Abobo-Doumé, Braffedon and Guessabo).
Download or read book Sanitation Standards for Smoked fish Processing Fish smoking establishments 1967 written by United States. Bureau of Commercial Fisheries and published by . This book was released on 1967 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Guide to Canning Freezing Curing Smoking Meat Fish Game written by Wilbur F. Eastman, Jr. and published by Storey Publishing. This book was released on 2011-03-09 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products.
Download or read book The Gentle Art of Preserving written by Katie Caldesi and published by Kyle Books. This book was released on 2014-06-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chiles in Sri Lanka, and this book collects their favorite recipes and invaluable advice on equipment, timing, and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing, and pressure canning, they combine traditional tried-and-tested methods with a thoroughly modern perspective.
Download or read book Home Book of Smoke cooking Meat Fish Game written by Jack Sleight and published by Stackpole Books. This book was released on 1971 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
Download or read book Fish Drying and Smoking written by Peter E. Doe and published by CRC Press. This book was released on 1998-06-15 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Download or read book Project Smoke written by Steven Raichlen and published by Workman Publishing Company. This book was released on 2016-05-10 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules
Download or read book Marine and Freshwater Products Handbook written by Roy E. Martin and published by CRC Press. This book was released on 2000-04-04 with total page 986 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.
Download or read book The Hunter s Guide to Butchering Smoking and Curing Wild Game and Fish written by Philip Hasheider and published by Zenith Press. This book was released on 2013-07-22 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.
