Everything you will need to know about home processing the catch of the day. This Canadian author began his smoking career on the Aleutians during WW II. His book includes “pickling, salting, sausaging and care” as well as black and white illustrations and how-to directions for boning the fish, curing, smoking and sausage preparation. Recipes for brines as well as main fish and shell fish dishes, side dishes and biscuits sound tempting. Lots of good and complete information that takes catching the fish one step further.