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The fish smoking book by Michael Wickert

Gedruckte Bücher

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.


Hardback edition


Michael Wickert and Daniela Haug

Publication date



Publisher Eugene Ulmer

page number

336, 515 colored illustrations

Dimensions (L/W/H)

27,1/20,3/3,2 cm


1441 g






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The fish smoking book by Michael Wickert
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