"I have discovered what I believe to be an exciting new fuel for smoking fish, a fuel easily found in any farm supply store, hardware store, and even supermarket," writes outdoorsman and author John Manikowski. "It's inexpensive too. Corn. Dried whole corn kernels."
In the pages of this how-to guide and recipe book, Manikowski reveals the secret of his “soft smoke” method using dried corn that can make a fish smoker out of almost any grill.
Manikowski includes step-by-step illustrated directions for building three separate smokers: a streamside smoker, a home smoker, and a large backyard smokehouse.
He discusses the best species of fish to smoke—bluefish, yellowtail, whitefish, herring, and lake trout -- and provides recipes for curing solutions and special rubs.
There's more ways to cook a fish than smoking it, of course, and Manikowski covers most of the basics, from directions on cleaning fish, techniques for boning and scaling, and advice on wine pairings.
The 150 recipes in the book include main dish meals like Striped Bass with Cattail Shoots and Morels, Grilled Butterflied Trout, and Grilled Small-mouth Bass Wrapped in Corn Husks.There are also recipes for side dishes using wild mushrooms, grilled eggplants and tomatoes, as well as an assortment of condiments, sauces, and desserts.
