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Northwoods Fish Cookery

Northwoods Fish Cookery

Copyright Date: 2000
Edition: NED - New edition
Pages: 276
  • Cite this Item
  • Book Info
    Northwoods Fish Cookery
    Book Description:

    A fishing guide and avid fisherman as well as an accomplished chef, Ron Berg brings together his love of the outdoors and passion for food in Northwoods Fish Cookery. The book includes Berg’s own fishing tips, humorous anecdotes, and lore from the Gunflint Trail, giving the book a crisp, northwoods flavor sure to delight outdoor enthusiasts and lovers of fine food everywhere._x000B_

    eISBN: 978-0-8166-9160-9
    Subjects: Anthropology

Table of Contents

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  1. Front Matter
    (pp. i-vi)
  2. Table of Contents
    (pp. vii-xvi)
  3. Acknowledgments
    (pp. xvii-xviii)
    Ron Berg
  4. Introduction
    (pp. xix-xxi)

    Ever since I can remember I have loved to cook. Over the seventeen summers I worked as a fishing guide, this proved to be a definite asset. If I couldn’t be the best fisherman on the lake, I was determined to be the best cook. Cooking fish over an open fire became my specialty.

    In 1991 I left a twenty-four-year teaching career to become head chef at Gunflint Lodge. Over the years that I had worked as a fishing guide and then as a chef in the northwoods of Minnesota, I learned much about the lakes I fished, how to...

  5. Chapter 1 The Basics
    (pp. xxii-25)

    When I first began guiding fishermen back in 1975, it didn’t take me long to figure out that I still had a lot to learn. Like most fishermen I knew then, I put the fish I caught on a stringer. As I moved from spot to spot, the fish we had caught would be hauled in and out of the boat. Back and forth they would go, from the warm surface water to lying in the sun at the bottom of the boat. Needless to say, it wouldn’t be long before the entire day’s catch was floating belly up.


  6. Chapter 2 Camp and Shore Cookery
    (pp. 26-53)

    In 1974 I spent the first of many summers at my Seagull Lake cabin, which is located near the end of the Gunflint Trail in far northern Minnesota. I spent most of that summer in a canoe and a tent, exploring the lakes and waterways of the Boundary Waters Canoe Area and Quetico Park along the Minnesota-Ontario border. In early June, a teacher friend and I completed the historic Hunter’s Island route around the periphery of the Quetico. Many other trips followed and by the end of the summer, I had spent more nights in a tent than I had...

  7. Chapter 3 Fishing Camp and Cabin Recipes
    (pp. 54-79)

    The recipes in this chapter all have one thing in common: they are quick and easy to prepare at your fishing camp or cabin with a minimum of ingredients or with ingredients that can be easily purchased while traveling.

    In any case it is a good idea to plan ahead. Make a menu of the meals you plan to make and a list of all the ingredients you will need. That way you will not only avoid packing unnecessary ingredients, but also ensure that you will not forget anything essential. If you plan to eat the fish you catch, include...

  8. Chapter 4 Appetizers, Soups, and First Courses
    (pp. 80-99)

    Just like a good bottle of wine, exciting beginnings add considerably to the enjoyment of any meal. Many of the recipes included here may be prepared ahead of time, so they can be quickly heated when you are ready to serve.

    Additional appetizers and soups are found elsewhere in this book. Smoked fish (p. 165) makes a wonderful appetizer when served with Chive-Horseradish Sauce (p. 223), crackers, and some thinly sliced sweet onions.

    Use the beer batter recipe (p. 209) to make beer-batter-fried fish fingers and serve them with any of the tartar sauces (p. 222, 223), the Cocktail Sauce...

  9. Chapter 5 Elegant Entrées
    (pp. 100-145)

    As a chef I have always been fascinated by the great versatility of fish in the kitchen. Most people’s favorite way to eat fish, of course, is panfried or deep-fried. To be sure, the moist, sweet succulence of a freshly caught fish fillet encased in a thin, crisp, golden brown crust is indeed food for the gods, but to limit the fish we eat to frying alone is to deny our palate some incredibly fine eating. And life is just too short for that.

    In this chapter you will find new and exciting possibilities for preparing the fish you catch...

  10. Chapter 6 Favorite Recipes from Minnesota Restaurants and Resorts
    (pp. 146-163)

    As one might expect in a state boasting over 10,000 lakes, game fish is a popular offering on restaurant menus. Walleye, the state fish, is the hands-down favorite. But lake trout, whitefish, and rainbow trout are frequently featured as well. Northern pike also makes an occasional menu appearance. Salmon, which is extensively farmed, is found on menus everywhere.

    Many of the restaurants featured lie along Lake Superior’s North Shore, where fishing has been an industry since before the turn of the century. Restaurants like the Coho Cafe, the Bluefin Restaurant, and the Angry Trout Cafe take great pride in showcasing...

  11. Chapter 7 The Smoker
    (pp. 164-177)

    The discovery of smoking foods to preserve them is lost in prehistory. Up until the early 1800s, when reliable refrigeration (insulated boxes cooled with ice) and canning methods were developed, the historic methods of food preservation—drying, smoking, salting, and pickling—had remained popular for centuries.

    Today most smoking is done primarily because we like the flavor of the smoked food, not because we wish to preserve it for an extended period. To that end smoked foods abound in our supermarkets, from fish to sausages to hams.

    It is an easy task to smoke our own foods. Fish, in fact,...

  12. Chapter 8 Accompaniments
    (pp. 178-195)

    The main entrée may be the star attraction on the plate, but to really shine, the star needs a costar or two. You will find a varied selection of costars in this chapter.

    Nearly everybody likes mashed potatoes and they go as well with fish as they do with meat. An acquaintance once told me why he disliked fish: “What good is fish,” he groused, “if you can’t make gravy from it?” Granted we will have no “gravy” from the fish to spoon over our mashers, but with ten different ways to mash them, I doubt we will miss the...

  13. Chapter 9 Stuffings, Breadings, and Seasonings
    (pp. 196-213)

    Etched in my memory is the recollection of a simply stuffed lake trout wrapped in foil and roasted in the coals of a Boundary Waters campfire many years ago. As I recall, the stuffing was cobbled together out of ingredients at hand—some chopped fresh tomatoes I had carefully packed (reconstituted dried tomatoes would have worked just as well) plus chopped fresh onions and a little garlic I sautéed in butter. I tossed my vegetable mixture with crumbled fresh bread and seasoned it with salt and a good amount of black pepper. I still remember the aromas that issued from...

  14. Chapter 10 Sauces for Fish
    (pp. 214-236)

    Some say that sauces were invented in the days before reliable refrigeration to cover the taste of food that had started to spoil. Whatever the reason, the French are acknowledged to be the world’s master sauciers. They have even gone so far as to arrange their sauces into families consisting of mother sauces (also called leading sauces), secondary sauces, and small sauces. Hence Fish Velouté would be classified as a mother sauce; from this is derived the secondary sauce, White Wine Sauce. From these two sauces are derived several small sauces, such as Fresh Herb, Bercy, Mushroom, and Champagne.


  15. Index
    (pp. 237-252)
  16. Back Matter
    (pp. 253-253)