The fish smoking book by Michael Wickert

In this ultimate standard work on the subject of fish smoking, traditional craftsmanship meets innovative smoking techniques: fisheries scientist and master smoker Michael Wickert shows how to conjure up smoky-spicy delicacies in simple steps using fresh fish and fire, wood and shavings.

A complete overview of smoking techniques and devices, extensive product information and ingenious expert tips provide up-to-date knowledge for beginners and smoking professionals.

Over 40 classic smoking recipes and inspiring new creations inspire every hobby and top chef. A new classic that turns the growing trend of smoking fish yourself into a culinary feast.

Michael Wickert is a qualified fisheries scientist and smoker. As a street food pioneer, he founded his fish smokehouse Glut & Späne in Markthalle Neun in Berlin in 2012. The passionate angler and fish ambassador gives lectures and is a sought-after expert on the topics of fish and sustainability.

Daniela Haug lives in Berlin and works as a photographer and film producer with her own production on international photo and film projects. As a photographer, she publishes for renowned magazines and publishers. Her cookbooks and culinary reports have been translated into several languages.