Great Lakes fish cookery : recipes for underutilized fish species--alewife, burbot, carp and sucker / assembled by Rosanna Mattingly.

Brief introd. to history, availability, nutrition, and purchasing of Great Lakes fish. Primarily includes recipes for the preparation of Great Lakes fish by a variety of methods.

Bibliographic Details
Main Author: Mattingly, Rosanna L.
Corporate Author: Michigan State University. Cooperative Extension Service
Language:English
Published: East Lansing, Mich. : Cooperative Extension Service, Michigan State University, [1976]
Series:Extension bulletin (Michigan State University. Cooperative Extension Service) ; E-932.
Extension bulletin (Michigan State University. Cooperative Extension Service). Natural resources series.
Subjects:
Cooking (Fish)
Fish as food.
Fish as food > Great Lakes (North America)
Fishes > Great Lakes (North America)
Online Access:
Connect to online resource -- All users (Michigan State University Libraries)
Physical Description:15 pages : illustrations.
Format: Electronic eBook
Description
Summary:
Brief introd. to history, availability, nutrition, and purchasing of Great Lakes fish. Primarily includes recipes for the preparation of Great Lakes fish by a variety of methods.
Note:Sponsored by Michigan Sea Grant Program, Advisory Service--Cover.
Caption title.
July 1976--Cover.
Archive copy of bulletin. Do not use for current recommendations.
Electronic resource.
Call Number:TX747 .M382 1976 Online
Bibliography Note:Includes bibliographical references (page [16]).
Reproduction Note:
Electronic Reproduction. East Lansing, Mich. : Digital & Multimedia Center, Michigan State University Libraries, 2004. 1 PDF file. System requirement: Adobe Acrobat Reader. s2004 miun s.