Great Lakes Fish Cookery

This project first involved review of available recipes for use with underutilized fish species in the Great Lakes—alewife, burbot, carp, and sucker. I tried many, some of them with Jean McFadden, Department of Food Science and Human Nutrition, Michigan State University (who did the cooking for those!), before incorporating. Jean also answered many of my questions and provided suggestions as well. Dr. Peter Tack, Department of Fisheries and Wildlife and also Zoology, provided procedures for fish preparation, smoking, and canning. Recommended sauces, stuffings, and serving suggestions are also included. The last stages involved work with a graphic designer at Michigan State to produce the 16-page bulletin.

The work is published as:

Title: Great Lakes Fish Cookery

Assembler: Rosanna L. Mattingly

In: Michigan State University Extension Bulletin E-932, Natural Resources Series