salmon
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Getting Your Salmon Ready for Dinner

This bulletin describes practices which should help fishermen get the most enjoyment out of every salmon they catch. Sections include Handling, Selecting, Removal of Fat Areas, Cooking Out the Fat, etc. 5 pp.

Archive copy of bulletin. Do not use for current recommendations.



Great Lakes 4H Fact Sheet – Coho Salmon
MSU Extension Service
Michigan State University
Extension 4-H Publications Club Bulletin 1371

Michael F. Masterson, Donald L. Garling, Shari L. McCarty, Fisheries and Wildlife
Issued April 1986 2 pages (Fil. 1)

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

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