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9781550173024

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.,. a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar. -Angela Murrils, Georgia Straight

Whelan may have died twenty years ago, but his book seems immortal... -Cherie Thiessen, Mariner Life Whelan...pursued many interests, none with more passion than catching and preparing fish. -The Mail-Star ...a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar. -Angela Murrils, Georgia Straight

""Whelan may have died twenty years ago, but his book seems immortal..."" -Cherie Thiessen, Mariner Life ""Whelan...pursued many interests, none with more passion than catching and preparing fish."" -The Mail-Star ""...a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar."" -Angela Murrils, Georgia Straight

Whelan...pursued many interests, none with more passion than catching and preparing fish. - The Mail-Star

Whelan...pursued many interests, none with more passion than catching and preparing fish. <br/>-<b><i>The Mail-Star</i></b>

.,. a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar. <br>-Angela Murrils, Georgia Straight

Author Information

Jack Whelan was a long-time devotee of good fishing and good eating who spent many years in nutrition research. He branded a number of patents internationally in fields of food science and engineering. Smoking Salmon and Trout is the result of his years of research into the commercial preserving and processing of fish, and years of adapting these proven practices to easy home use.

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