Fish: Recipes and Techniques for Freshwater Fish

I love that the recipes are approachable but clearly interesting and delicious. There’s so little available for cooking good recipes with fresh water catches! Love the filleting section.

Its not what i thought.

Little in book helpful for average cook who craves simplicity in cooking fresh fish.

So many great recipes!!

If the fishermen in your family bring home their limit already filleted and lumped into a plastic bag and tossed into a cooler on ice--this book is not what you are looking for. If you are one of those fishermen who got up before dawn, sat in a boat all day, or walked or waded the shoreline all day, and you've caught your limit, cleaned it and are now back in camp wanting a nice and simple fish dinner--this is not the book you are looking for. If you are looking for a variety of batters and coatings to change up your fried fish dinner; if you are looking for some simple and new ingredient combos for your fish packets; if you are looking for some great northern pike pickling recipes; if you are looking for a list of ingredients to pack for a practical, extraordinary shore lunch; this book is NOT FOR YOU!That all being said: This book is NOT FOR ME. And the fact that they include a recipe for cooking Muskie--no matter that it comes from an overpopulated lake in Wisconsin--kind of turns my stomach......especially after they mention that the fish was beat up and looked to have a broken spine.....And this book is not for Gulf Coast fishermen, as it does not include Redfish, specs, white/sand trout, or any of the other many species that inhabit the skinny waters and back bays and transitional waters along the coast. I guess those fish are not considered fresh water fish. And that can be debated.The recipe examples on this product page give a very good idea of the type of recipes included in this book. Maybe they are exactly what you are looking for, but they are not really suited for the space, equipment and refrigerator size of a fish camp--at least that's the case with our fish camp.The info on how to dress and fillet fish is somewhat helpful, but a bit ambiguous and missing some details. And, really, if you are out on a lake and don't have much experience--and don't already know how to fillet--you probably have a guide, right?Some recipes are confusing: Mention of walleye steaks, when the cleaning instructions only cover fillets; and mention of a "mild" tasting "pike", which I hope the inexperienced cook does not try to use Northern Pike. Why not just say walleye, like the rest of the recipes do?Enough said, I guess--only you know what type of recipes you are looking for. It was an interesting book to read, but--relying on my personal experience, (I've been fishing since I was 5 years old; Lake of The Woods, all around Minnesota and Wisconsin, down to Biloxi and below NOLA, but only as far west as the Texas Gulf Coast and Texas reservoir lakes.) Maybe this book is more suited for fishing in the west and west coast states? I wouldn't know.....And, please excuse my use of the term "fisherman". Somehow, "fisher-person" doesn't sound right. I am the most enthusiastic "fisherman" in our extended family--and I am female.*I received a temporary download of this book from the publisher.

What do you get when you cross a gourmet chef and a fisherman? Fish: Recipes and Techniques for Freshwater Fish. John Wipfli has divided his excellent cookbook into three parts: Fishing, Cleaning and Filleting, and Recipes. For those who love to fish, the first chapter features good information on actually catching the fish; interesting to read, and enough to get a few people interested in actually catching a few fish. The second chapter is excellent. It features everything anyone would want to know about what to do with the fish once they are caught. The photography is a cut above, and there are photographs of every step of cleaning, including scaling, gutting, and storing. There are also detailed instructions for filleting fish.The third chapter begins the fun part: cooking the fish and pairing it with mouthwatering side dishes. Wipfli includes classic ways to cook freshwater fish, and also some innovative and gourmet ways to cook it. Many of the recipes are simple, and can be easily made by novice cooks. Every fish recipe has a recipe for a good accompaniment, and those are where the gourmet chef in Wipfli shines. Wipfli includes a recipe for Catfish Tikin Xic (Mexican-Style Catfish) and the frijoles churros that go with it are fabulous. It was possible to adapt that recipe to an Instant Pot®, to save soaking and cooking time; that recipe is now one that will be made over and over again.Anyone who has spent time in Michigan or Minnesota is most likely familiar with walleye. Wipfli includes a recipe for Breaded Walleye with Charred Jalapeño Tartar Sauce (classic fried walleye), as well as Pan-Roasted Walleye with Warm Aioli, and Walleye BLTs. There are recipes using other freshwater fish which include chowders and Pan-Fried Crappie with Wild Rice and Grain Salad. Yum!Anyone who has access to freshwater fish (some have to get it frozen, but that’s better than not getting it at all), will get good ideas, great recipes, and timely information from this excellent cookbook. There are photographs of most of the recipes, and they are very nice.Special thanks to NetGalley for supplying a review copy of this book.

I love fish and am always looking for new ways to cook it. I enjoyed the recipes that I did make, however I felt that there were too many with hard to find ingredients. I also did not really need to know how to clean wild caught fish. I am more of an on-the-go, dinner-in-a-hurry kind of cook so this one just wasn't for me. It is beautifully photographed and well-written and I would definitely recommend it for the fishing enthusiast or serious cook.Thank you to #NetGalley and the publisher for the ARC.

Great all around book for freshwater fish! Covers fishing, preparing, and a variety of preparations.The most useful part is how the section on how to clean the fish, scaling, and how to prep for either immediate cooking or freezing. Highlights of the recipes were five ideas for catfish and NO fried ones! As a kid we caught lots of catfish at the lake at my grandparents house and there was only one cooking style: battered and fried. This offer more different, healthier options.Thanks to netgalley and the publisher for a digital ARC to review.