Perch

Fish Recipes

White Perch (Morone americana)

Perch is a small fish, common in Florida waters. It has a tough lower jaw area and there is a limited amount of space between the vent and jaw for gutting. The easiest approach is to cut off the head and then to gut the fish.

Perch

Perch.

Smoked Perch

Scale the fish. Cut off the head, split the belly from the vent until the hard bony structure of the jaw. Remove the entrails.
Wash the cavity and the fish.
Brine for 5 minutes in 80° brine. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Wash and drain.
Dry the fish for 60 minutes in a preheated to 100° F (38° C) smokehouse.
Smoke for 60 minutes at 185° F (85° C). Switch off the heat and smoke for 30 minutes more.

Perch

Perch.

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.

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