The revised edition of the FIRE&FOOD Fish Special focuses entirely on local freshwater and saltwater fish, because the fish from our rivers and lakes are much tastier than their reputation suggests. In this fish special, we explain how to quickly kill, gut, and scale fish.

We also show you how to properly fillet fish, how to preserve fish, and what equipment and accessories you need for preparing it. The highlight of this special feature is, of course, the many recipes. From eel to pike-perch, all the familiar and less familiar local fish find their way onto the FIRE&FOOD grill.

TOPIC OVERVIEW

• Catch and release me
• Local fish, much tastier than their reputation suggests
• From water to grill
  Killing a fish, keeping the catch fresh, gutting & scaling
• Fillet the fish
  Don't be afraid of bones.
  Fish cupping
• Preserving fish
  Drying, curing or salting, smoking, vacuum sealing, freezing
• Grilling/barbecuing fish
• Simply smoke your own fish
  The culinary essence of water and fire, smoking in practice, professional smoking ovens
• The wooden aroma makers
• smoking fish
  Visiting Markus Baumgärtner and his friends
  By Maze Seibold
• Don't be afraid of small or large fish.
  Fish accessories
• Recipes with freshwater fish
  Eel, grayling, bream, perch, brown trout, rainbow trout, pike, crucian carp, carp, whitefish, roach, char, tench, catfish, zander
• Recipes with saltwater fish
  Mackerel, cod, salmon, plaice, whiting, herring