Halibut

Fish Recipes

Halibut, Atlantic & Pacific, Protein-18.56%, Fat-1.33%, Water-80.34%
Halibut, Greenland, Protein-14.37%, Fat-13.84%, Water-70.27%

The halibut is the largest flat fish and range in size from 5 to 400 pounds and grow to over 8 feet long. All flat fish are opportunistic bottom dwellers that will swallow any suitable food. Flounder can be found in cold, temperate and even tropical waters, however, halibut prefer cold water temperatures ranging from 37 - 46º F (3 - 8º C).

Halibut caught off Raspberry Island, Alaska. <em>Author: NancyHeise at en.wikipedia</em>

Halibut caught off Raspberry Island, Alaska. Author: NancyHeise at en.wikipedia

Smoked Halibut

Fillet the fish. Rinse.
Immerse in 80º brine for 10 minutes. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Rinse and drain.
Air dry for 1 hour.
Apply a light smoke at 100° F (38° C) for 30 minutes.
Increase the temperature to 212° F (100° C) and smoke with medium dense smoke for 120 minutes.

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