The FIRE&FOOD fish special as a new edition!
Dear readers,
The FIRE&FOOD special "Grilling and Barbecues with Local Game" which was launched for the first time last year has received overwhelming attention and response. So it is only natural for me as a passionate angler to continue this success with local fish - especially because I keep finding in conversations or email inquiries that many people simply do not have the confidence to prepare fish in a tasty and enjoyable way. Handling a whole fish even seems to be possible only for a few "chosen" people. In this context, there is another topic that keeps on bothering me: the lack of knowledge about the culinary use of white fish such as chub or bream. In angler forums and even in some specialist publications you read that these fish are inedible. FIRE&FOOD proves in this special that this is not the case and that with little effort a bream can be turned into a real delicacy: With their delicious recipes, experienced grill masters make every trendy fish like pangasius & Co. look pale in culinary terms!
This special contains another innovation: the FIRE&FOOD grill basics. Our regular readers will certainly be familiar with the tips and tricks it contains - but many new readers, especially those from the fishing scene, will find useful and interesting details that will be beneficial when grilling the recipes. Discover the taste of local fish now - and if you don't have the opportunity to fish for a fish yourself, there is sure to be a fish farm or professional fisherman near you who can get you almost any local fish in the best quality. You just have to grill it yourself.
Have fun and enjoy
Elmar Fetscher,
editor
The revised new edition of the FIRE&FOOD fish special is all about local freshwater and saltwater fish.