Tag: # Weber’s Grills

Here I present: Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 which was the topic of an earlier blog post. BELOW is a guide table of “fat content” of finfish. Here I presented: Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 which was the topic of an earlier blog post. SUMMARY.  The table above of … Continue reading Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996. Part Two (II).

Paul Greenberg, “Four Fish: The Future Food“, 2010 was the topic of an earlier blog post.  Here I present another seafood book:   Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 which was a fishes grilling cookbook.   Finfish (refer to the photograph below) are best described as five “flesh appearance” categories:  1. “dark … Continue reading Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996.