The revised new edition of the FIRE&FOOD Fish Special focuses 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'll also show you how to properly fillet fish, how to preserve it, and which equipment and accessories you need for fish preparation. The highlight of this special, of course, is the wide range of recipes. From eel to pike-perch, all well-known and lesser-known local edible fish find their way onto the FIRE&FOOD grill.

TOPIC OVERVIEW

• Catch and release me
• Local fish, much tastier than their reputation
• From water to grill
  Killing a fish, keeping the catch fresh, gutting & scaling
• Filleting fish
  Don't be afraid of bones
  Fish cupping
• Preserving fish
  Drying, curing or salting, smoking, vacuuming, freezing
• Grilling/barbecuing fish
• Simply smoke fish yourself
  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
• No fear of small or big 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