The variety of freshwater fish available to today s cooks can be as daunting as it is exciting. Tilapia, catfish,whitefish, trout, smelt, walleye, perch and more all feature an array of unique textures, flavors and culinarychallenges. To the rescue comes Henry Sinkus with a mouth-watering, diverse collection of recipes. He hastested, tasted, and sometimes improved upon this classic and contemporary compilation with specialemphasis on fast and foolproof.
