Curing of Fishery Products
Intensive and approachable guide to the traditional seafood preservation techniques of the Western world – from Norway to Canada. Written for the hobbyist and the professional alike, Jarvis lays out the many ways in which fish, mollusks, seaweeds and other underwater aliments can be dried, pickled, canned and more in great, easy-to-understand detail.
Featuring recipes for delicatessen classics such as German herring salad, crabcakes, and gravlax.
Hard cover with black and white illustrations and photographs throughout.
Condition: Practically perfect, with a handwritten note on the front endpaper.
Measures ~6"x8". 338 pages.