Smoking Salmon and Steelhead

Smoking Salmon and Steelhead


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Smoking Salmon & Steelhead: Dried meats are the fastest growing snack food in the country. This includes smoked fish, which have grown in popularity more than 30% the last two consecutive years. In this book, authors Scott and Tiffany Haugen share numerous smoking recipes sure to be a hit in your home.

From brines to dry mixtures to cold smoking ideas, the information in this book will enlighten eager appetites. A look at smoker types, from commercial to home made, as well as how to design and construct your own smoker, will be addressed. Side dishes utilizing smoked fish will also be provided, and the color photography is sure to add flavor to the work.

•6 x 9 inches, full color, 96 pages, 54 recipes, Publisher, Frank Amato Publication.

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