Cover of: Making Salmon | Joseph E. Taylor Read Online

Making Salmon An Environmental History of the Northwest Fisheries Crisis (Weyerhaeuser Environmental Books) by Joseph E. Taylor

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Published by University of Washington Press .
Written in English


  • Aquaculture & fishing: practice & techniques,
  • Fisheries & related industries,
  • Management of land & natural resources,
  • Fishery Management,
  • Technology,
  • History - U.S.,
  • Science/Mathematics,
  • USA,
  • Western & Pacific Coast states,
  • Fish,
  • United States - State & Local - General,
  • Wildlife,
  • Agriculture - General,
  • Natural Resources

Book details:

The Physical Object
Number of Pages440
ID Numbers
Open LibraryOL9596737M
ISBN 100295981148
ISBN 109780295981147

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Directions. In a large bowl, combine the first 6 ingredients. Crumble salmon over mixture and mix well. Shape into 6 patties. In a large skillet over medium heat, fry patties in butter for minutes on each side or until set and golden brown/5(38).   This recipe is perhaps the best smoked salmon recipe we have discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric Smokers. It’s basic, it’s simple, and it consistently makes absolutely mouth-watering smoked salmon. With just two ingredients, salt and brown sugar, it couldn’t be any easier to.   The key to good salmon is not overthinking it. Today, all we’re doing is rubbing the fillets with a little oil and sprinkling them with salt and pepper before popping them in the oven. Even thick fillets of salmon will cook very quickly so don’t wander too far from the oven. Aim for four to six minutes per half-inch of thickness. Since most.   clove garlic, minced. 1/2 tsp. Season salmon all over with salt and pepper. In a small bowl, whisk together oil, mustard, sugar, garlic, and thyme. Spread on top of salmon. Arrange salmon in air 4/5(5).

Blacker's Art of Fly Making - comprising angling and dyeing of colours with engravings of Salmon and Trout flies shewing the process of the gentle craft as taught in the pages with descriptions of flies for the season of the year as they come out on the water is a work of fly tying literature with significant fly fishing content written by William Blacker, a London tackle dealer and first Author: William Blacker.   Kate Moss: The Making of an Icon by Christian Salmon is a beautiful "coffee table" type art/fashion book about one of the world's most famous models. Kate Moss: The Making of an Icon is written about one of the most famous models in the world, but does it really make it a book worthy of such a top model? I don't really think so/5(3). Salmon is a rich, meaty fish that makes an elegant entrée. It is also surprising easy to prepare in a variety of ways and boasts many healthy qualities – it is a high-quality protein, low in fat, saturated fat and cholesterol.   Making salmon: an environmental history of the Northwest fisheries crisis User Review - Not Available - Book Verdict. An outgrowth of Taylor's doctoral dissertation, this book addresses many aspects of the salmon crisis: aboriginal fishing, European settlement (including mining and agriculture), hatcheries.

  I smoke a lot of salmon, and I am proud of this recipe, although it would be the height of arrogance to say that what I do is the end-all, be-all of salmon smoking recipes. Lots of people smoke their salmon in lots of ways, and many of them are good. But I’ve been smoking fish for many years, and I’ve developed a system that works well. Easy baked and grilled salmon recipes. See tasty seasoning and marinade ideas for salmon fillets, with tips and reviews from home cooks. Follow to get the latest salmon recipes, articles and more! Simple yet tasty—a quick and easy meal that tasted delicious." See how to make this incredibly simple, quick, and flavorful salmon.   In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the /5(). How to Smoke Salmon It's not that difficult to give fish a delicious smoky flavor. Written by. Hank Shaw. Hank Shaw is a James Beard Award-winning food writer and author of four cookbooks. He has expertise in wild foods and has written over 1, recipes. Learn about The Spruce Eats' Editorial Process.