Fish: Recipes and Techniques for Freshwater Fish

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From water to table, Fish—author and chef Jonathan Wipfli’s follow-up to Venison—shows you how to responsibly harvest and clean freshwater game fish throughout the seasons, and how to cook them perfectly. Be the star fisher and chef at every dinner and cookout! Written by the author and chef behind Venison and a Minneapolis-based catering services company specializing in wild game, Fish takes readers through Jonathan Wipfli's techniques for efficiently processing and cleaning game fish, as well…

Fish: Recipes and Techniques for Freshwater Fish written by Jon Wipfli came to me at the perfect time to review! For the first time ever, I was going to go with a guide to do fresh water fishing in central Wisconsin. I have fished for a number of years, but always just from the shore. This time I would be fishing by boat and I wanted to get enough information that I didn’t look completely clueless and this book is exactly what I was looking for.

Fish Part 1 Fishing

This section gives you the big picture – everything from obtaining your fishing license to bringing friends along on the adventure. Talking about eating and cooking your fish over the fire were also part of this section.

Part 2 Cleaning and Filleting

I bravely read through this section, learning about scaling, gutting, storing, and filleting. There are a lot of pictures to help make this section easy to understand. I will admit, that my experience with this section was book information only. Our guide prepared all our catch at the end of the trip. However, I was brave enough to watch, and he did filleting just like the book described, so I can say that this section will be helpful to everyone, whether you do it yourself, or get a little help.

Part 3 Recipes

This was the best part of the book, and it is broken down into the major fish categories

  • Salmon and Trout
  • Walleye & Northern Pike
  • Crappie, Bluegill and Perch
  • Catfish, Sturgeon, Muskie and Whitefish
  • Crawdads

During our trip we caught a lot of great Walleye’s that were of the size that you are allowed to keep. So we made Walleye our dinner of choice that night. I decided to start with the recipe for Breaded  Walleye with Charred Jalapeno Tarter Sauce.  I choose this recipe because I also wanted to try out the recipe for Walleye BLTs which used the same recipe for Breaded Walleye fillets. The Tarter sauce was amazing and really easy to make. You fry the fish in Grape seed oil and the breading is created with egg, flour and panko bread crumbs along with a few key spices for a great taste. I highly recommend this recipe to enjoy your own fresh caught fish.

Here are some of the other recipes available in this book, and ones that I am going to try in the near future; Newspaper Trout, Crappie Terrines with Marinated Cucumbers, Chopped Bluegill and Corn Chowder, Catfish Cakes, Smoked Whitefish and Wild Rice Pancakes, and Crawdad Bisque. There is also a recipe for Basic Fish Stock that sounds really good.

Fish: Recipes and Techniques for Freshwater Fish is a great book if you like fishing and eating the freshest fish that you can get!

Disclosure:  Thank you to Quarto Publishing Group – Harvard Common Press for providing me with a complimentary copy of this e-book for review purposes.  No other compensation was received, and all opinions are my own.

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