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[PDF-1.19 MB]
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Description:This illustrated, sixteen page booklet explains how to maintain quality while preserving fish by canning, freezing, smoking and pickling. How to's include recipes for sauces, brines and pickling solutions. The publication provides useful tips on safe handling, cleaning and dressing. It deals directly with concerns about chemical contaminants, and recommends methods of cleaning and cooking that minimize risk.
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Sea Grant Document Number:MICHU-G-94-013
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Rights Information:Public Domain
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Compliance:Library
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