The Weekend Fisherman's Cookbook

By Jordan Rivers

Welcome to the Weekend Fisherman's Cookbook, the ultimate guide to cooking delicious meals using various fish that you can catch in streams and lakes. Whether you're a seasoned angler or a beginner, this cookbook will provide you with mouthwatering recipes and cooking tips to make the most of your catch. Get ready to explore the exciting world of freshwater culinary delights!  Are you ready?  Hit the buy button!

• Language: English
• Publisher: A. I. Rivers
• Release date: Apr 14, 2024
• ISBN: 9798224481675

Jordan Rivers

I started writing for fun when I was a kid but I didn't get serious about publishing until my 20s. After taking film and broadcasting in college I felt I'd found my true calling. I now write, direct, and produce ultra-low-budget movies. I've won two awards for my scripts; editor's choice for poetry and I'm published in paperback as well on Amazon. My first non-fiction book entitled, "I Know How You Feel..." is about my ten-year struggle with the death of my oldest son and how writing about it brought me back.

Book preview

Chapter1: Equipment and Preparation

Essential fishing equipment and tips for a successful fishing trip.

Cleaning and filleting techniques to ensure your fish is ready for cooking.

Cleaning and filleting fish properly is essential to ensure that they are ready for cooking. Here's a step-by-step guide to help you clean and fillet your catch effectively:

1. Gather the necessary equipment:

A sturdy cutting board

A sharp fillet knife

A bucket or container for discarding waste

2. Prepare a clean and well-lit area:

Ensure that your workspace is clean and free of any potential contaminants.

A well-lit area will help you see what you are doing clearly.

3. Scaling the fish (if necessary):

If your fish has scales, use the backside of the knife or a scaling tool to remove them.

Start at the tail and move towards the head, using short, firm strokes. Rinse the fish to remove any loose scales.

4. Gutting the fish:

Locate the anus of the fish, usually located near the vent.

Make a shallow incision around the anus using the tip of the knife.

Extend the incision up towards the head, careful not to puncture the internal organs.

Reach inside the cavity and remove the internal organs, including the liver, intestines, and gills.

5. Rinsing the fish:

Rinse the fish thoroughly, both inside and out, under cold running water to remove any remaining blood, slime, or internal debris.

6. Filleting the fish:

Lay the fish on its side and make a small incision behind the gills, just above the pectoral fin.

Run the knife along the backbone, making long, smooth strokes towards the tail.

Use your non-dominant hand to hold the fish firmly while filleting.

Repeat the process on the other side to obtain two fillets.

7. Removing the rib bones:

Lay a fillet with the skin side down on the cutting board.

Locate the rib bones and make a cut just above them, being careful not to cut through the skin.

Use a gentle sawing motion with the knife to separate the fillet from the rib bones.

8. Trimming and skinning (optional):

Trim any excess fat or dark meat from the fillets, if desired.

To remove the skin, hold the tail end of the fillet firmly and insert the knife between the skin and flesh.

Using a sawing motion, slide the knife along the fillet while holding onto the skin, separating it from the flesh.

9. Rinse and store:

Rinse the fillets again under cold water to remove any stray scales or debris.

Pat the fillets dry with a clean paper towel before storing them properly, either by