The variety of freshwater fish available to today’s cooks can be as daunting as it is exciting. Tilapia, catfish, whitefish, trout, smelt, walleye, perch and more all feature an array of unique textures, flavors and culinary challenges. To the rescue comes Henry Sinkus with a mouth-watering, diverse collection of recipes. He has tested, tasted, and sometimes improved upon this classic and contemporary compilation with special emphasis on “fast and foolproof.”
It was not all that long ago that the average person's diet was determined by one's ability to harvest wild foods. Fishing provided a significant portion of the table fare. As time went by, fishing was no longer considered a necessity but, rather, a sport, a choice that provides more than food for the table, but revitalization of the spirit, a connection with traditions and techniques taught by our parents and grandparents, a choice that nourishes the body and satisfies the soul.
Freshwater fish is a very healthy alternative to meat. Fish is naturally high in protein, vitamins and minerals and low in calories and cholesterol.
The recipes in this book are, for the most part, quick and easy, without complicated procedures and time-consuming steps. Thank you for inviting me into your kitchen. I have enjoyed writing this book and I sincerely hope you find it to be informative, the recipes to be instructive and your results delicious.