Download or read book The Art Of Smoked Seafood written by Bradley Oliveri and published by . This book was released on 2021-05-19 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smoked fish is exactly like it sounds, fish that has been cured by smoking. Foods, in general, have been smoked throughout history as a means to preserve the food. In more recent years, smoked fish is generally done for its unique taste given by the smoking process. The complete how-to guide for smoking salmon, trout, tuna, seafood, and other fish. The book is written for mastering the low and slow art of smoking fish and seafood at your home. You can find in this cookbook such delicate recipes as; -APRICOT SMOKED SALMON -SMOKED RAINBOW TROUT WITH BROWN SUGAR -MAPLE-SMOKED TUNA -CREAMY SMOKED OYSTER SPREAD -GARLIC BUTTER LOBSTER TAILS -HOISIN AND ORANGE SMOKED TILAPIA -SWORDFISH IN LEMON AND OLIVE OIL This book offers detailed guidance on smoking food, includes clear instructions and step-by-step directions for every recipe, also it includes photographs of every finished meal to make your job easier. Where there is smoke, there is a flavor. Smoking is something that has withstood the test of time, it will continue to stand the test of time for years to come.