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Jack Whelan

Jack Whelan was a long-time devotee of good fishing and good eating who spent many years in nutrition research. He branded a number of patents internationally in fields of food science and engineering. Smoking Salmon and Trout is the result of his years of research into the commercial preserving and processing of fish, and years of adapting these proven practices to easy home use.

Books

Book Cover Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More
978-1-55017-302-4 · 1-55017-302-2 · January 2003 · Paperback
CAD$22.95 · USD$17.95
A new edition of the complete guide to smoking salmon and trout that has sold over 70,000 copies!