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Table of Contents:

• Buying the fish
• Starting the fire
• Grilled spiny lobster tails
• Whitefish in foil
• Charcoal grilled red snapper steaks
• Flounder with crab stuffing
• Crab stuffing
• Fisherman's delight
• Campfire smelt
• Smoked mullet
• Savory grilled soft-shell crabs
• Sesame rainbow trout
• Boiled lobster
• Charcoal broiled scallops
• Louisiana shrimp boil
• Scallop kabobs
• Italian style salmon steaks
• Fish fry
• Chesapeake Bay clambake
• Crispy fried rainbow trout

• Oriental swordfish steaks
• Blue crab boil
• Ocean perch German potato pancakes
• Barbecued cod fillets
• Grilled king crab legs
• Tuna Waldorf salad
• Barbecued halibut steaks
• Stuffed king crab legs
• Salmonburgers
• Tuna barbecue
• Hickory smoked sablefish
• Striped bass supreme
• Tangy halibut steaks
• Salmon fruit salad
• Oyster roast
• New England clambake
• Gourmet salmon steaks
• Yellow perch kabobs
• Zesty lake trout.

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Contributors:

United States National Marine Fisheries Service > National Marketing Services Office

Languages:

English

Language Notes:

Item content: English

Related Series:

Test kitchen series; no. 14

Alternate Titles:

Over the coals

Subjects:

Cooking (Fish)

Cooking (Shellfish)

Barbecuing

Genres:

Cookbooks

General Notes:

Federal Information Preservation Network copy of this title. Do not discard.
Condition: Good
Cover title.
"This publication was developed at the National Marketing Services Office, National Marine Fisheries Service," ... "Chicago, Illinois"--Colophon.

Physical Description:

24 pages : color illustrations ; 22 cm.

Physical Characteristics:

illustration

Call Numbers:

C 55.321:14

SuDocs Numbers:

C 55.321:14

OCLC Numbers:

1702121