From Codfish to Kippers: Creative Recipes for Fresh, Smoked and Salted Fish

The waters around the island of Newfoundland are home to a wide variety of famously delicious fish species. And while fresh fish is always a treat, salting, curing, and smoking also delivers flavors and textures to delight any palate.

Newfoundland's codfish and kippers -- but also halibut, mackerel, monkfish, salmon, trout, turbot, and more -- are the stars of this new collection of recipes, the latest from cook and restauranteur Roger Pickavance. Inside you'll find a wide variety of creative recipes, including smoked cod lasagna, cured salmon with beetroot, blackened halibut, and salt turbot cakes.

Following up on the success of From Rum to Rhubarb, Pickavance once again delivers a collection of modern recipes that showcase the best of Newfoundland and Labrador ingredients.

Binding Type: Paperback
Publisher: Boulder Publications
Published: 03/05/2021
ISBN: 9781989417270
Pages: 184
Weight: 1.24lbs
Size: 9.90h x 8.00w x 0.60d