The New Cleaning & Cooking Fish

The New Cleaning & Cooking Fish
By:"Slyvia Gashline"
Published on 1999-04-01 by Creative Publishing International

9781610603171

Learn the various methods for cleaning fish, from field dressing to filleting to cleaning. Find out how to cook your catch, from broiling to poaching to smoke cooking. Create mouthwatering appetizers, salads, soups and chowders, and main dishes such as baked walley and ratatouille. There's over 120 different recipes, all shown beautifully in full-color photographs. Substitutions and nutritional informational is provided help make your fish cooking as simple and healthy as possible.

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This Book was ranked 17 by Google Books for keyword Cooking Methods.

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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
By:"Wilbur F. Eastman, Jr."
Published on 2011-03-09 by Storey Publishing

9781603427555

Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.

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Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it.

The Canning of Fish and Meat

The Canning of Fish and Meat
By:"R.J. Footitt","A.S. Lewis"
Published on 1994-04-30 by Springer Science & Business Media

9780834212916

'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia

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Because of the limitations in the speed of filling cans within the meat and fish \u003cbr\u003e\n\u003cb\u003ecanning\u003c/b\u003e operations, slower output speeds are the norm. Seamers operating in \u003cbr\u003e\nthe speed output band of 5-150 cpm are designed as the stationary can closing \u003cbr\u003e\ntype.

Fish Canning Handbook

Fish Canning Handbook
By:"Les Bratt"
Published on 2010-09-29 by John Wiley & Sons

9781444390384

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics are covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.

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This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for ...

Manual on Fish Canning

Manual on Fish Canning
By:"Darian Warne"
Published on 1988 by Food & Agriculture Org.

9789251027264

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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
By:"Culinary Institute of America","Mark Ainsworth"
Published on 2009-02-04 by Cengage Learning

9781435400368

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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This Book was ranked 37 by Google Books for keyword Cooking Methods.

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Fish, the Basics

Fish, the Basics
By:"Shirley King"
Published on 1999-09-01 by Houghton Mifflin Harcourt

9780618002030

A cookbook covering everything from fish and shellfish preparation and storage to marinating and grilling includes additional information on creating the perfect sauces

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