Publication Details: Published under the authority of the Department of Fisheries, c. 1960
A few months ago we took a look at The Canadian Fish Cookbook -- a government issued cookbook that was the origin of the famous "Canadian method" of cooking fish that was popularized by James Beard.
Today we are going to take a look at another Department of Fisheries cookbook, this one meant to promote Canada's extensive and diverse freshwater fish.
The cookbook gives some general advice and information and has a section of recipes that can be used for most or all of the different types of fish. But it also has recipes for a number of specific fish and today we are going to be sharing some of these as well as some of the tips.
We will also take a look at some fish salad recipes -- that's right...fish salad!
(click on images to enlarge)
See also: Canadian Fish Cook Book with French Fried Shrimp, Lobster Chowder, Tuna Casserole & more!