freshwater fish
Monday, October 20, 2014
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fresh water fish
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Freshwater Fish Preservation

A. Estes Reynolds, Extension Specialist, Food Science and Human Nutrition
Suzanne Tainter, Assistant Editor, Fisheries and Wildlife
Sharon D. Kennedy, Department of Food Sciend and Human Nutrition
Thomas E. Rippen, Department of Food Science and Human Nutrition

17 pages

This publication provides tips on how to handle and preserve freshwater fish including freezing, canning smoking, salting, and pickling.

Original      April 1978 (Fil. 1)
Revision    February 1981 (Fil. 2)
Reprint 1   October 1982 (Fil. 3)
Reprint 2   February 1986 (Fil. 4)
Revision    November 1994 (Fil. 5)

Archive copy of bulletin. Do not use for current recommendations.  For current recommendations contact your local county Extension office. Michigan Offices.



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