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Fixin Fish
A Guide to Handling, Buying, Preserving, and Preparing Fish
Jeffrey Gunderson
University of Minnesota Press, 1984

Fixin' Fish was first published in 1984. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions.

Whether you catch it yourself or buy it, fish can be a delicious, nutritious meal or an experience you'd rather forget. Because fish are delicate and perishable, preserving their fresh-caught flavor requires careful handling. Fixin' Fish provides anglers and fish buyers with helpful techniques, not covered in most cookbooks, for handling, cleaning, preserving, preparing, and buying fish of all kinds. Topics covered include: maintaining the quality of fresh fish, building a smokehouse, smoking, canning, pickling, making fish jerky and caviar, and checking fish for parasites. Sport fishermen will find the section on field dressing and packing especially useful.

Minnesota and neighboring states have an abundance of fish that are usually overlooked as a food source. These underutilized fish, which include suckers, eelpout (burbot), carp, bullheads, herring, and freshwater drum, can be delicious if handled and prepared properly. The special techniques described in this book will help anyone make good use of this inexpensive and tasty source of protein.

Fixin' Fish is published by the University of Minnesota Sea Grant Extension Program. This new edition updates the text and adds information on parasites that can be found on freshwater fish in the Minnesota region.

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front cover of Wild Rice Goose and Other Dishes of the Upper Midwest
Wild Rice Goose and Other Dishes of the Upper Midwest
John G. Motoviloff
University of Wisconsin Press, 2014
This is your guide to cooking wildfoods that you can hunt, fish, or forage—or buy from a growing number of wildfoods vendors—in the Upper Midwest. You’ll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathy’s Plum Lake Bluegill. You’ll also discover a wealth of dishes reflecting the region’s ethnic riches—from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry.
            Wild Rice Goose also revives overlooked dishes popular in times past. If you have carp, redhorse, smelt, or turtle, dandelion greens or mulberries, you can turn these humble finds into tasty treats with tips from experienced fishermen and foragers. Cooks will appreciate the clear, kitchen-tested recipes, and fans of sporting literature will enjoy the lyrical writing.
            You’ll find here:
            • more than 100 recipes for wildfoods from asparagus to venison
            • sidebars on regional foods, specialty preparations, and folk history
            • tips on finding and cleaning game, fish, and wild edibles
            • advice on freezing and drying
            • a list of Upper Midwest wildfoods vendors.

Best Regional Special Interest Books, selected by the American Association of School Librarians

Best Regional General Interest Books, selected by the Public Library Reviewers
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