A Pocket Guide to Care and Handling of Fish from Stream to Table | |
---|---|
Link ID | 2346 |
Title | A Pocket Guide to Care and Handling of Fish from Stream to Table |
Url | http://www.ext.nodak.edu/extpubs/yf/foods/ncr526w.htm |
Description | Tips for the proper handling of fish on the water, care in cleaning, storage, preparation and preservation; from the North Dakota State University Extension Service. |
Category | Fish and Seafood |
Keywords | |
Date | May 13, 2009 |
Contact Name | |
![]() ![]() ![]() ![]() |
Other links in this category
-
Thousand Layers of Fish
A combination of thinly sliced fish, onions, tomatoes, and butter lettuce. -
Pepper Saute with Whitefish
Baked whitefish served with pepper and kiwi sauce. -
Baked Walleye
Walleye fillets baked with onion, green pepper, celery, and vegetable juice. From Lisa's Cooking Cache. -
Poached Fish
Provides step by step instructions with photos and reader comments. -
Parmesan Coated Swordfish
The swordfish in this recipe is coated in parmesan bread crumbs and spices then seared to lock in the flavor and to keep it from drying out. It is then baked for final cooking.