Author: George Griffin
Publisher: Rowman & Littlefield
ISBN: 1561648787
Category : Cooking
Languages : en
Pages : 109
Book Description
Mulletheads unite! Grif Griffin is entirely enamored of Mugil cephalus, the striped or black mullet. "A pecan with fins, " he calls it. And he's compiled here dozens of recipes to celebrate this bullet-headed silvery delicacy.
The Mostly Mullet Cookbook
Author: George Griffin
Publisher: Rowman & Littlefield
ISBN: 1561648787
Category : Cooking
Languages : en
Pages : 109
Book Description
Mulletheads unite! Grif Griffin is entirely enamored of Mugil cephalus, the striped or black mullet. "A pecan with fins, " he calls it. And he's compiled here dozens of recipes to celebrate this bullet-headed silvery delicacy.
Publisher: Rowman & Littlefield
ISBN: 1561648787
Category : Cooking
Languages : en
Pages : 109
Book Description
Mulletheads unite! Grif Griffin is entirely enamored of Mugil cephalus, the striped or black mullet. "A pecan with fins, " he calls it. And he's compiled here dozens of recipes to celebrate this bullet-headed silvery delicacy.
The Amazing Mullet
Author:
Publisher: Bookmagic LLC
ISBN: 0982426798
Category :
Languages : en
Pages : 124
Book Description
Publisher: Bookmagic LLC
ISBN: 0982426798
Category :
Languages : en
Pages : 124
Book Description
Retort Processing of Smoked Freshwater Mullet (Catostomus Commersoni)
Author: C. E. Johnson
Publisher:
ISBN:
Category : Smoked fish
Languages : en
Pages : 74
Book Description
Publisher:
ISBN:
Category : Smoked fish
Languages : en
Pages : 74
Book Description
Curing And Smoking Fish
Author: Stanley Marianski
Publisher: Bookmagic LLC
ISBN: 0990458601
Category : Cooking
Languages : en
Pages : 190
Book Description
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.
Publisher: Bookmagic LLC
ISBN: 0990458601
Category : Cooking
Languages : en
Pages : 190
Book Description
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.
Fish Drying and Smoking
Author: PeterE. Doe
Publisher: Routledge
ISBN: 1351448528
Category : Technology & Engineering
Languages : en
Pages : 270
Book Description
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.
Publisher: Routledge
ISBN: 1351448528
Category : Technology & Engineering
Languages : en
Pages : 270
Book Description
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.
Quality Evaluation and Growth of Selected Pathogens on Smoked Mullet
Author: Barbara Anne Schramm
Publisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 140
Book Description
Publisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 140
Book Description
Smoked Mullet
Author: Margaret Lashley
Publisher:
ISBN: 9781949989519
Category :
Languages : en
Pages :
Book Description
Feel the Burn ...When Bobbie and Grayson go in search of a new RV, a chance encounter at a homeowner's fire sale ignites a hidden flame burning deep within Grayson. And it's not Spontaneous Human Combustion ?Or is it?People in St. Petersburg, Florida keep mysteriously bursting into flames. While the pair investigate potential causes, sparks soon begin to fly between them as well, threatening to snuff out their budding romance. Hot pockets. Total burnouts. Suspicious ash holes.As Bobbie and Grayson sift through the grisly clues, will they realize they're fated to be twin flames? Or will the fireworks between them fizzle out like a dud? With the heat on to solve the case, they'd better keep a close eye on each other. If not, they could both end up in the dead-letter office marked, "Return to Cinder."Like Carl Hiassen? Janet Evanovich? Christopher Moore? You'll probably love Freaky Florida Mystery Adventures, too! The weirdness of The X-Files and the unwashed insanity of My Name is Earl collide to form this deliciously snarky, totally abnormal mystery series. New from the author of the best-selling Val Fremden Mystery Series!
Publisher:
ISBN: 9781949989519
Category :
Languages : en
Pages :
Book Description
Feel the Burn ...When Bobbie and Grayson go in search of a new RV, a chance encounter at a homeowner's fire sale ignites a hidden flame burning deep within Grayson. And it's not Spontaneous Human Combustion ?Or is it?People in St. Petersburg, Florida keep mysteriously bursting into flames. While the pair investigate potential causes, sparks soon begin to fly between them as well, threatening to snuff out their budding romance. Hot pockets. Total burnouts. Suspicious ash holes.As Bobbie and Grayson sift through the grisly clues, will they realize they're fated to be twin flames? Or will the fireworks between them fizzle out like a dud? With the heat on to solve the case, they'd better keep a close eye on each other. If not, they could both end up in the dead-letter office marked, "Return to Cinder."Like Carl Hiassen? Janet Evanovich? Christopher Moore? You'll probably love Freaky Florida Mystery Adventures, too! The weirdness of The X-Files and the unwashed insanity of My Name is Earl collide to form this deliciously snarky, totally abnormal mystery series. New from the author of the best-selling Val Fremden Mystery Series!
To Smoke or Not To Smoke
Author: Robin Lambert
Publisher: Lulu.com
ISBN: 1447858581
Category :
Languages : en
Pages : 120
Book Description
Publisher: Lulu.com
ISBN: 1447858581
Category :
Languages : en
Pages : 120
Book Description
Smoked Mullet Cornbread Crawdad Memory
Author: Rain C. Goméz
Publisher:
ISBN: 9780985133726
Category : Cooking
Languages : en
Pages : 124
Book Description
What a mouthful! Rain Gomez's book makes you swallow hard, goes down big easy. I can hear a river of blues in lines like "head high, legs sturdy back stalwart against the rough rub of white faced stares as we roll up to Albertsons." There's lyric, prose, confessional, even a classic seafood gumbo recipe, all laced with memories of the red people of the Southeast. Rain Gomez has proven herself the culinary master of poetry. Her book really cooks! -LeAnne Howe, author of Shell Shaker (American Book Award) & Evidence of Red Rain C Gomez's poetry is as multi-dimensioned and multi-nationed as her heritage and her book's title. It doesn't get more American than this. --Geary Hobson, author of Plain of Jars and Other Stories & Last of the Ofos
Publisher:
ISBN: 9780985133726
Category : Cooking
Languages : en
Pages : 124
Book Description
What a mouthful! Rain Gomez's book makes you swallow hard, goes down big easy. I can hear a river of blues in lines like "head high, legs sturdy back stalwart against the rough rub of white faced stares as we roll up to Albertsons." There's lyric, prose, confessional, even a classic seafood gumbo recipe, all laced with memories of the red people of the Southeast. Rain Gomez has proven herself the culinary master of poetry. Her book really cooks! -LeAnne Howe, author of Shell Shaker (American Book Award) & Evidence of Red Rain C Gomez's poetry is as multi-dimensioned and multi-nationed as her heritage and her book's title. It doesn't get more American than this. --Geary Hobson, author of Plain of Jars and Other Stories & Last of the Ofos
Smoked Mullet
Author: J. D. Zack Lea
Publisher:
ISBN:
Category : Cooking (Mullet)
Languages : en
Pages : 1
Book Description
Publisher:
ISBN:
Category : Cooking (Mullet)
Languages : en
Pages : 1
Book Description