ISBN: 1-57188290-1.  Copyright  2005. Spiral bound.  96 pages.  93 Color  photos.  Dimensions:  6.25" x 8.75" x .25"

From the back cover:  Smoked meats constitute the fastest growing snack foods in America.  While smoked salmon and steelhead may be regarded as a delicacy, they can be quickly and easily prepared to satisfy any pallet. 

This book is dedicated to hot smoking salmon and steelhead in basic home smokers.  The variety of bringing recipes and unique handling processes highlighted in this book are sure to enhance and capture special flavors and textures.

Whether purchased at a market or caught on the water, smoking your own fish is a fun and gratifying experience.  No matter what your level of smoking expertise, this book will expand your horizons.

Table of Contents

Introduction
Wet Brines
Dry Brines
Types of Smoking Woods
Preparation Prior to Smoking
Canning Smoked Salmon & Steelhead
Favorite Recipes
Troubleshooting
Recipe Index
Index