Classic Freshwater Fish Cooking (The Fish and Game Kitchen)

The fourth volume in the acclaimed "Fish and Game Kitchen" series, Classic Freshwater Fish Cooking is packed with nearly 100 time-tested, crowd-pleasin,' lip-smackin' recipes for cooking walleye, bass, northern pike, trout, and more. These proven recipes are guaranteed to make fish dinners the most popular meal of the week! All recipes are made from easy-to-find ingredients and use simple preparation methods.

With its mouth-watering recipes from around the world and outstanding full-color photography, Classic Freshwater Fish Cooking makes it a snap to catch the appetite of all fish lovers by providing helpful tips for smoking fish, filleting northern pike, and cooking panfish. Eileen Clarke even takes the mystery out of freezing and thawing fish!

You'll find easy-to-follow preparation techniques for a wide variety of classic fish meals, including:

Lemony Stuffed Walleye Rolls
Beer Batter Fillets
Oven Broiled Pike Steaks with Anchovy Butter
New England Style Perch Chowder
Grilled Bass Fillets with Garlic Aioli
Bass Jambalaya
Fried Catfish and Hush Puppies
Trout Almondine
Salmon Mousse with Fresh Dill Butter

Also recommended: The Freshwater Fish Cookbook, The Art of Wild Game Cooking, The Venison Cookbook.

Eileen Clarke, the cooking columnist for Field and Stream, has written three other volumes for "The Fish and Game Kitchen" series: The Freshwater Fish Cookbook and The Venison Cookbook. She co-wrote, with Sil Strung, The Art of Wild Game Cooking.