Smoking Salmon and Trout Plus Pickling, Salting, Sausaging and Care

Rating:
Summary: Best Book Available if You're Thinking About Trying This
Review: This book is a must for anyone interested in cold-smoking or preserving their own fish. The author covers everything from kippering to making fish sausage. However, though the book is chock-full of great information, I have a few minor editorial complaints that make me regard it as less than perfect: First, The book is arranged a bit strangely (requiring you to occasionally reference later chapters in earlier ones). Second, the procedures are a bit hard to follow (because methods using whole sides and pieces of fish are intermingled and not labeled well). Finally, the small black and white pictures aren't very elucidating. Minor complaints, but nonetheless a bit annoying.

The simple fact is that even though the book falls short a bit in presentation, there is no better reference out there for someone really interested in the topic.

Rating:
Summary: Best Book Available if You're Thinking About Trying This
Review: This book is a must for anyone interested in cold-smoking or preserving their own fish. The author covers everything from kippering to making fish sausage. However, though the book is chock-full of great information, I have a few minor editorial complaints that make me regard it as less than perfect: First, The book is arranged a bit strangely (requiring you to occasionally reference later chapters in earlier ones). Second, the procedures are a bit hard to follow (because methods using whole sides and pieces of fish are intermingled and not labeled well). Finally, the small black and white pictures aren't very elucidating. Minor complaints, but nonetheless a bit annoying.

The simple fact is that even though the book falls short a bit in presentation, there is no better reference out there for someone really interested in the topic.