Packed with over 100 savory recipes for bass, trout, northern pike, muskie, walleye, perch, catfish, panfish, salmon, and more. Along with the recipes, Eileen Clarke offers extensive advice for anglers on caring for fish from the hook to the table. Recipes include: * Barbecued Salmon Steaks with Mango Chutney

* Cajun Walleye Salad * Baked Trout Fillets in Paprika Sauce

* Catfish Gumbo * Pike Ravioli in Marinara Sauce

* Szechuan Bass Stir Fry * Baked Whole Perch with Parsley and Dill

* Pickerel Alfredo

About the Author

Eileen Clarke, the cooking columnist for Field and Stream, has written three other volumes for "The Fish and Game Kitchen" series: The Art of Wild Game Cooking, Classic Freshwater Fish Cooking, and The Venison Cookbook.

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