: Scott Leysath
: Essential Fish& Game Cookbook Delicious Recipes from Shore Lunches to Gourmet Dinners
: Fox Chapel Publishing
: 9781637414224
: 1
: CHF 8.40
:
: Themenkochbücher
: English
: 160
: DRM
: PC/MAC/eReader/Tablet
: ePUB
Calling all anglers, hunters, outdoorspeople, and cooks! Essential Fish and Game Cookbook is jam-packed with ways for you to enjoy mouthwatering, wholesome meals, from shore lunches to gourmet dinners using the fish you've caught and the wild game you've harvested. Recipes are made with locally sourced, seasonal ingredients and are user-friendly with few ingredients and preparation steps. Learn the differences in how to cook wild fish and game versus domestic game. For example, domestic turkeys can be cooked as one full piece and will be juicy and delicious; whereas wild turkeys need to be broken down and cooked in parts because the differences in muscle and fat require different times and temperatures. Author Scott Leysath, The Sporting Chef, also provides information on preparing fish and game, field care, processing, and storage. Prepare your catch and create delicious meals for you and your family.

Scott Leysath is a leading authority on the proper preparation of fish and game. He is the author of two 'The Sporting Chef's Wild Game Recipes' cookbooks. He is also the cooking editor of the Ducks Unlimited Magazine and writes for several other outlets including California Waterfowl Magazine, South Carolina Waterfowl Association, and Cooking Wild Magazine.

Trout& Salmon


Grilled Steelhead with Pickled Cucumbers

Ginger-Lime Grilled Trout

Asian-Inspired Salmon Steaks

Lemon-Grilled Salmon

Almond Trout

Blackened Salmon with Tomato Relish

Garlic-Marinated Baked Salmon

Pan-Fried Trout in Pecan Sauce

Broiled Trout

Baked Stuffed Trout

Baked Whole Trout

Salmon with Shrimp Topping

Salmon Fillets in Creamy Herb Sauce

Alaskan Salmon Chowder

Salmon& Shrimp over Garlic Rice

Trout in Orange Sauce

Americans eat trout of all colors and sizes, and they are some of the most popular U.S. game fish, enjoyed by small stream fly fishermen to deep water trophy fishermen. Trout are mild in flavor, especially the larger lake trout, which can also be somewhat soft in texture. Mountain stream-caught trout are best cooked right away over a campfire. Finished with a squeeze of lemon or lime and a chunk of butter, they are a fitting end to a great day on the water. Don’t waste the tasty flesh by filleting small trout before cooking. After they are cooked, the skeleton can be easily removed and discarded, leaving the cooked fillets on the plate. Larger trout can be stuffed with vegetables, butter, and citrus fruits before securing with string or skewers and roasted, grilled, or baked. As with any fish, drizzling fresh lemon juice over the cooked fish right before serving will make the fish come deliciously alive.

Over 70 percent of the salmon consumed in the United States is farmed, but that’s not necessarily bad news. Our oceans cannot support the demand for seafood, so farmed fish is a big part of the future. Wild-caught salmon are firmer and denser in flavor than farmed, but some populations along the West Coast haven’t been sustainable, so regulating agencies have had to restrict harvesting of wild fish. When shopping for salmon at the market, find out where the fish is from. In the U.S., fish markets must label their catch with their “Country of Origin.” Not all fish farms are the same. Do some research and find out where the best salmon are responsibly raised. Salmon that is just-cooked will be moist and flavorful. Overcooked salmon will be more fishy and dry.

Grilled Steelhead with Pickled Cucumbers


This steelhead is seasoned with just enough heat to balance the cool, crisp cucumbers. Pickling your own summ