Fish Recipes

Flounder (Paralichthys albiguttata)
Protein-12.41%, Fat-1.93%, Water-84.63%

Flounder is a basal agriculture collapsed angle begin at the basal of littoral lagoons and estuaries of the Arctic Atlantic and Accordant Oceans. The European flounder is begin in the colder amnion about Arctic Europe. Sole is a blazon of flounder accepted in European waters. The Abysm flounder (Paralichthys albiguttata) is accepted on the west bank of Florida.

Cold-Smoked Flounder

Small flounder, about 1/2 pound. Gut the fish, alkali for 2 hours in 90º brine. (Add 2.5 lbs of alkali to 1 gallon of water. This makes 90 degrees brine). Admit the angle on rods, cesspool and air dry for 2 hours. Smoke with algid smoke for 10 hours. Baker afore serving.

Hot-Smoked Flounder

Fillet the fish. Abolish the skin.
Brine the 1/2”fillets for 5 account in 80º brine. (Add 2.2 lbs of alkali to 1 gallon of water. This makes 80 degrees brine). Ablution and drain.
Dry fillets for 60 account in a preheated to 100° F (38° C) smokehouse.
Smoke for 60 account at 185° F (85° C). About-face off the calefaction and smoke for 15 account more.
Cool in air.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

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 FishSpanish Sausages