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

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages