For uncounted millions of recreational anglers, the catch of a potentially delectable fish immediately poses some big questions: What's the best way to clean the rascal? How can it be cooked? How should it be taken care of prior to cooking?

From Hook to Table answers those questions, and many more, handsomely and in depth.

The timing for this valuable new reference is perfect because there never has been so much interest in the healthful attributes of eating fish, which is an excellent protein source with little fat. And, of course, the many varieties of freshwater and saltwater fish offer an array of tantalizing possibilities for preparation, and their delicate shadings of flavor can only be brought out by careful attention to every step the angler takes between hook and table.

Proper care, preparation and recipe selection take on even more importance in the modern age of sports angling, when more and more fish are being released to fight again and the ones that are brought home to grace the sportsman's table are looked upon as special culinary treats deserving of the utmost attention.

Although he presents more than 100 recipes, author Vic Dunaway devotes no less attention to the important details involved in the basic methods of fish preparation-baking, broiling, sauting, frying and poaching, along with barbecuing, smoking and campfire cooking. Just plain good eatin', if you will.

So land that fish and enjoy. --Karl Wickstrom Publisher, Florida Sportsman Magazine

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