Fish Recipes

In fish recipes you can substitute one type of the fish for the other, for example flounder, sole or halibut are very similar. Cod, haddock, pollock and whiting are also similar lean fish. Then you have oily fish like bluefish, mackerel or eel. Trout and salmon have similar characteristics. Before serving the fish can be seasoned anyway you like, topped with a sauce of your choice or served cold or hot on lettuce or a toast. Keep it simple: fresh fish, salt and smoke, and you will get the top quality product. Some fish like cold smoked salmon do not need any help at all. They are simply perfect and they need only a roll with butter or cream cheese. As salmon goes well with dill, a dill sauce is a good compliment to a baked or hot smoked salmon. There are some who complain that all fish taste the same. Some fish, like mullet, salmon or mackerel have a distinctive flavor, but others display less character and their flavor may be enriched by:

  • Serving fish with a sauce that complements its flavor. This is the easiest way to augment the flavor of the fish. More information...
  • Making spread or mousse. This can be a simple spread or savory fish mousse, all depends how fancy we want to be. More information...
  • Making fish salads with cooked or smoked fish.



Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs